Recipe: Warm cashew and caramel self-saucing pudding

60g butter, chopped
1/2 cup (125ml) milk
3/4 cup (150g) firmly packed brown sugar
1 cup (150g) self-raising flour
2 tbs maple syrup
1 cup (145g) unsalted roasted cashews, coarsely chopped
Vanilla ice-cream or thick cream, to serve
Caramel sauce
3/4 cup (150g) firmly packed brown sugar
40g butter, chopped
1/2 cup (125ml) cream
11/4 cup (310ml) boiling water

1. Preheat oven to 180°C. Grease a 6-cup (1.5L) capacity ovenproof dish. Combine the butter and milk in medium saucepan over medium heat. Cook, stirring with a wooden spoon, for 2 minutes or until butter melts. Remove from heat and add the sugar, flour and maple syrup and stir until combined.
2. Spoon mixture into the prepared dish and sprinkle with cashews.
3. To make the sauce, combine the sugar, butter and water in a medium heatproof bowl. Stir until butter is melted. Stir in the cream. Pour slowly over back of spoon into the pudding mixture.
4. Bake in preheated oven for 40 minutes or until centre is cooked through. Serve immediately with ice-cream or cream.