Self Saucing Butterscotch Pudding

why make this recipe

Self Saucing Butterscotch Pudding is a comforting dessert that brings joy to any table. It combines a simple cake with a rich, gooey butterscotch sauce that forms right in the baking dish. This recipe is perfect for family gatherings, special occasions, or just a cozy night in. The best part? It’s easy to make and can be served warm with a scoop of vanilla ice cream, making it a delightful treat for everyone.

how to make Self Saucing Butterscotch Pudding

Ingredients

1/4 cup (50g) dark brown sugar, packed (Note 1)
1 1/4 cup (185g) plain flour (all-purpose flour)
2.5 tsp baking powder
100g / 7 tbsp unsalted butter, melted
1 egg
1/2 cup (125ml) milk (full or low fat)
4 tbsp golden syrup (Note 2)
3/4 cup (150g) dark brown sugar, packed (Note 2)
2 tbsp cornflour / corn starch
2 cups (500ml) boiling water
Vanilla ice cream

Directions

Preheat the oven to 180°C/350°F (160°C fan).
Grease a 6 cup baking dish (1.6L/1.6Q) with butter.
For the Butterscotch Sauce: In a bowl, whisk together the dark brown sugar and cornflour. Set this mixture aside.
For the pudding batter: In a separate bowl, mix the sugar, flour, and baking powder. Whisk to combine.
Add the melted butter, egg, milk, and golden syrup to the dry ingredients. Whisk until mostly smooth.
Pour the batter into the greased baking dish and smooth the surface.
Sprinkle the Butterscotch Sauce mixture evenly over the surface of the batter.
Carefully pour the boiling water over the batter using the back of a dessert spoon. This helps prevent breaking the surface.
Transfer the dish to the oven and bake for 40 minutes, or until a skewer inserted into the cake part comes out clean.
Cut through the pudding to reveal the luscious butterscotch sauce underneath.
To serve, scoop the pudding into a bowl and pour extra butterscotch sauce over it. Top with a generous scoop of vanilla ice cream!

how to serve Self Saucing Butterscotch Pudding

Serve your Self Saucing Butterscotch Pudding warm right from the oven. Scoop it into bowls, ensuring each serving gets some of the gooey butterscotch sauce. A big scoop of vanilla ice cream on top adds a creamy balance to the warm pudding, making every bite a delightful experience.

how to store Self Saucing Butterscotch Pudding

If you have leftovers, you can store Self Saucing Butterscotch Pudding in the fridge. Allow it to cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, pop it in the microwave or warm it up in the oven until heated through.

tips to make Self Saucing Butterscotch Pudding

Make sure to pack the brown sugar tightly for the best flavor.
Whisk the batter until most lumps are gone but don’t overmix.
Pour the boiling water carefully to avoid splashing and ruining the batter layer.
For richer flavor, you can add a pinch of salt to the batter.

variation

You can customize your Self Saucing Butterscotch Pudding by adding nuts like chopped pecans or walnuts for crunch. Another variation is adding a splash of bourbon or rum to the batter for an adult twist.

FAQs

Can I use light brown sugar instead of dark brown sugar?
Yes, you can. Light brown sugar will give a slightly different flavor, but it will still work well in this recipe.

Can I make this pudding ahead of time?
Yes, you can prepare the batter and Butterscotch Sauce mixture ahead of time. Just bake it fresh before serving for the best texture.

What can I use instead of golden syrup?
If you don’t have golden syrup, you can use honey or maple syrup as a substitute, keeping in mind that it will change the flavor slightly.