Father’s Day in New Zealand is in September – today in fact. Unlike the rest of the world who celebrate in June, we get to wait until Spring to spoil the fathers in our lives…or they get to wait, not sure, but today looks like it’s going to be a gloriously fresh Spring day. I can see the new white blossoms on the plum tree, the sun is rising into a beautiful clear blue sky and we have a few family activities planned for outdoors.
What makes a good father? I can tell you because I live with one. And I’m not talking about my own, I see the wonder of fatherhood in action in our home every day. My husband absolutely loves family time. We are a unit not to be messed with. Our time together is precious and even small milestones and achievements are to be celebrated.
He makes the effort every day to enjoy special one on one time. Weekends are trips to soccer or cricket. He makes every effort to take time off work whenever possible to attend a sports day or assembly where awards are being received. He’s kind, generous, fair and knows all about cars, jets, play fighting and wrestling, computer games, fixing bicycles, playing cricket, soccer, rugby. He suggests trips to the skate park and beach in summer where any number of new games are always being invented.
A Father offers protection, guidance, discusses solutions to problems, is far less emotional about things than a Mum so is generally more logical and straight forward. We’re blessed to have this particular father in our lives. Yes, he’s strict and takes no nonsense but ours is a fun, loving home. Today we’ll celebrate this special man’s day with a few steaks, perhaps some creamy mushroom sauce and his favourite baked pudding – Butterscotch self-saucing Pudding.
1¼ cups self-raising flour
½ cup brown sugar, firmly packed
150 ml milk
65 g butter, melted
¼ cup golden syrup
300 ml water, boiled
icing sugar for dusting
vanilla yoghurt or ice cream to serve
- Preheat the oven to 170°C and lightly grease a 1 litre capacity baking dish.
- Sift the flour and add half the sugar. Stir to combine.
- Place the milk, egg, butter and 1 teaspoon of golden syrup into a jug or bowl and whisk until well combined.
- Gradually whisk the milk mixture into the dry ingredients until it forms a smooth texture. Pour the batter into the prepared dish and use the back of a spoon to smooth the surface.
- Sprinkle the remaining brown sugar evenly over the surface.
- Mix the remaining golden syrup with water and stir well, then carefully pour it over the pudding. It will make holes in the top of the pudding, so pour it over the back of a spoon, holding it fairly close to the mixture. This spreads the water flow out a bit and softens it’s landing on the mixture so it doesn’t churn it up too much.
- Bake for 30 – 35 minutes or until golden and set. Don’t bother with a cake tester as it is meant to be gooey inside.
- Remove the pudding from the oven and let it stand for 5 minutes before dusting with the icing sugar.
- Serve with a dollop of yoghurt or ice cream.