Mini Butterscotch Puddings

13 ingredients
4 steps

Ingredients

  • FOR PUDDING
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon brown sugar, packed
  • 1 small egg
  • 1/2 cup self-rising flour, plus 1 Tbsp
  • 1/4 teaspoon baking powder
  • 1/2 tablespoon instant coffee powder, dissolved in 1 tsp. boiling water
  • FOR THE BUTTERSCOTCH SAUCE
  • 1/2 tablespoon unsalted butter
  • 1/8 cup corn syrup, light
  • 1 tablespoon water
  • 1 tablespoon brown sugar, light
  • whipped cream, for serving

Directions

  1. 1
    FOR PUDDINGS: Preheat oven to 350°F Butter and lightly flour 2 1-cup custard cups or four 3-ounce pudding molds.
  2. 2
    Using electric mixer with paddle attachment, beat butter and sugar until light and fluffy. Add egg; beat until well blended. Stir in flour and baking powder. Stir in dissolved coffee.
  3. 3
    Spoon batter into prepared molds. Tent each mold loosely with foil, leaving peak at top. Place molds in baking dish. Add enough water to come one-third of the way up sides of molds. Bake two 1-cup molds 40 minutes. and smaller pudding for 20 minutes.
  4. 4
    FOR SAUCE: stir all ingredients in heavy medium saucepan over medium heat. Bring to a boil; boil 4 minutes. The sauce should be used immediately. Serve puddings warm with whipped cream and sauce.

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