It seems like winter has finally arrived after our long indian summer with the temperatures over the last few days falling significantly. Put simply, it has been FREEZING. (Though this morning seems to indicate a return to the indian summer). So winter woolies on, curtains drawn at 5, heater on high along with electric blankies and most importantly, heart-warming winter comfort food. Gone are the BBQ's and salads, incoming we have casseroles, mash, pies, soups and puddings.

To coincide with the first full week of winter, my June issue of Taste arrived yesterday, full of winter warming recipes. On the cover, a glorious self-saucing pudding based on the NZ/Aussie Classic, the Anzac Biscuit. Did I mention I love anzac biscuits, caramelly and chewy with golden syrup, oats and coconut? Have I expressed my delight for self-saucing puddings? Do you see where i'm going? 

Yep, the pudding made its way onto my 'must try immediately' list. And so last night I did just that!



Anzac Self-Saucing Pudding

A delicious sponge pudding with the added texture of coconut and rolled oats, a superb butterscotch sauce all served with a dreamy pillow of whipped cream.







Recipe adapted from Allyson Gofton in Taste June 2007
serves 6
1 1/2 cup plain flour
1 1/2 tsp baking powder
100g butter
1/2 cup sugar
1 cup rolled oats
1/2 cup coconut
1 cup milk
1 egg
sauce
2 cup boiling water
50g butter
1/2 cup golden syrup
Sift flour and baking powder into a bowl. Cube butter and rub into flour. Add sugar, oats and coconut. Mix through and make well in the centre. Whisk together egg and milk. Pour into dry mix and stir through gently until a smooth but thick consistency achieved. Pour mix into greased 8-cup capacity ovenproof dish.
sauce
Mix all sauce ingredients together until butter melted and all combined. Pour gently over batter. Bake in 180C oven for 45 minutes. Remove from oven and let cool for 5-10 minutes. Serve with icecream or cream.

Enjoy.