Mini Butterscotch Puddings

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 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
• 1/2 tablespoon unsalted butter
• 1/8 cup corn syrup, light
• 1 tablespoon water
• 1 tablespoon brown sugar, light
• whipped cream, for serving

Recipe

• 1 for puddings: preheat oven to 350°f butter and lightly flour 2 1-cup custard cups or four 3-ounce pudding molds.
• 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 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 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.