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    You are in: Home / Australian / Pecan & Butterscotch Self Saucing Pudding Recipe
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    Pecan & Butterscotch Self Saucing Pudding

    Average Rating:

    3 Total Reviews

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    • on April 04, 2008

      Very nice tasting pudding, different & most enjoyable! Not even wanting to go out looking for golden syrup, for it I substituted half honey & half corn syrup to keep something of the consistency & the sweetness! It worked out well, I think, & the pudding was OUTSTANDING by all counts! Many thanks for sharing! [Made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #15

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    • on December 03, 2006

      This was a simply-super recipe that the whole family loved. So easy to make. I couldn't find any golden syrup (sometimes we can get it) so I subbed maple syrup. It's nothing like golden syrup, but it proved to be a delicious alternative. This is definitely going into my 'quick and delectable' dessert rotation.

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    • on October 22, 2006

      It was amazing! It mixed up really easy, I was a bit worried as I poured all that boiling water over my batter, but I need'nt have as it cooked for 50 mins and tasted wonderful. I served it with double cream and after finishing his first bowlfull (see photo)DH's comment was "there has got to be seconds of that??" A definate hit..I wouldn't change a thing. Thanks stardustannie, you have been a wonderful Fall '06 PAC adopted daughter!

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    Nutritional Facts for Pecan & Butterscotch Self Saucing Pudding

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 777.9
    Calories from Fat 293
    Total Fat 32.6 g
    Saturated Fat 12.5 g
    Cholesterol 93.5 mg
    Sodium 210.5 mg
    Total Carbohydrate 115.7 g
    Dietary Fiber 3.4 g
    Sugars 49.9 g
    Protein 10.6 g

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