Self Saucing Butterscotch Pudding Recipe

ByJack Voss
Jump to Recipe

Introduction

This Self Saucing Butterscotch Pudding is a warm, comforting dessert that combines a soft cake layer with a rich, gooey butterscotch sauce beneath. It’s easy to make and perfect for any occasion when you want a cozy treat. Serve it with vanilla ice cream for an extra indulgent touch.

A close-up image shows a dessert with three clear layers: the bottom layer is a golden-brown moist cake soaked in thick caramel sauce that pools around the dessert, the middle layer is the sticky caramel sauce that glistens under the light, and the top layer is a creamy scoop of white vanilla ice cream melting slightly over the warm caramel and cake. A silver spoon covered in caramel sauce rests at the bottom right of the dessert. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/4 cup (50g) dark brown sugar, packed
  • 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
  • 3/4 cup (150g) dark brown sugar, packed
  • 2 tbsp cornflour (corn starch)
  • 2 cups (500ml) boiling water
  • Vanilla ice cream, to serve

Instructions

  1. Step 1: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven. Grease a 6 cup (1.6L) baking dish with butter.
  2. Step 2: To prepare the butterscotch sauce, whisk together the 3/4 cup dark brown sugar and 2 tablespoons cornflour in a bowl. Set this mixture aside.
  3. Step 3: In a separate bowl, whisk the 1/4 cup dark brown sugar, flour, and baking powder until combined. Add the melted butter, egg, milk, and golden syrup and whisk gently until mostly smooth with few lumps.
  4. Step 4: Pour the pudding batter into the prepared baking dish and smooth the surface with a spatula.
  5. Step 5: Sprinkle the butterscotch sauce sugar mixture evenly over the top of the batter.
  6. Step 6: Carefully pour the boiling water over the back of a dessert spoon held just above the batter to soften the pour and avoid breaking the pudding surface. This water will sink and create the sauce during baking.
  7. Step 7: Bake in the preheated oven for about 40 minutes, or until a skewer inserted into the cake part comes out clean.
  8. Step 8: When ready, cut through the pudding to reveal the bubbling butterscotch sauce underneath. Serve warm in bowls and top with a scoop of vanilla ice cream for a perfect finish.

Tips & Variations

  • For a richer flavor, try using dark golden syrup instead of regular golden syrup.
  • You can substitute the milk with almond or oat milk for a dairy-free option.
  • Adding a pinch of salt to the batter enhances the butterscotch flavor.
  • Serve with fresh berries or a dollop of whipped cream instead of ice cream for variation.

Storage

Store any leftover pudding covered in the refrigerator for up to 2 days. Reheat gently in the microwave or oven until warm before serving, adding a splash of water if needed to loosen the sauce.

How to Serve

A close-up of a warm dessert with three layers: the bottom is a thick, glossy brown sauce with a smooth texture, covering the bottom of a white dish; above that is a soft, golden-brown cake layer with a crumbly texture; on top sits a scoop of creamy white vanilla ice cream melting slightly over the cake. A spoon dipped in the brown sauce rests in the dish near the cake. The background is softly blurred with warm tones and the surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make self-saucing butterscotch pudding ahead of time?

Yes, you can prepare the batter and sauce mixtures ahead, but it’s best to bake the pudding fresh for the best sauce texture. If baked in advance, reheat gently before serving.

What can I use if I don’t have cornflour?

You can substitute cornflour with an equal amount of all-purpose flour or arrowroot powder, though cornflour gives the sauce its smooth texture.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Self Saucing Butterscotch Pudding Recipe

★★★★★

4.4 from 113 reviews
  • Author: Jack
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

A comforting and indulgent dessert, this Self Saucing Butterscotch Pudding features a moist sponge topped with a luscious butterscotch sauce that forms beneath the cake as it bakes. Served warm with vanilla ice cream, it’s a perfect sweet treat for any occasion.

Ingredients

Scale

Pudding Batter

  • 1/4 cup (50g) dark brown sugar, packed
  • 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

Butterscotch Sauce

  • 3/4 cup (150g) dark brown sugar, packed
  • 2 tbsp cornflour (corn starch)
  • 2 cups (500ml) boiling water
  • Vanilla ice cream, to serve

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F) or 160°C (fan). This ensures the right baking temperature for a perfectly cooked pudding.
  2. Prepare the baking dish: Grease a 6-cup (1.6L / 1.6Q) baking dish thoroughly with butter to prevent sticking.
  3. Make butterscotch sauce mixture: In a medium bowl, whisk together the dark brown sugar and cornflour until combined. Set this aside; it will form the butterscotch sauce during baking.
  4. Mix pudding batter dry ingredients: In a separate bowl, whisk the 1/4 cup dark brown sugar, plain flour, and baking powder until well combined.
  5. Add wet ingredients to batter: To the dry ingredients, add melted butter, egg, milk, and golden syrup. Whisk until the mixture is mostly lump-free and smooth.
  6. Transfer batter: Pour the batter into the greased baking dish and smooth the surface evenly with a spatula.
  7. Add butterscotch topping: Evenly sprinkle the butterscotch sauce sugar mixture over the surface of the batter.
  8. Pour boiling water carefully: Using the back of a dessert spoon held close to the batter surface, slowly pour the boiling water over the sugar mixture. This technique softens the pour so it doesn’t break the batter’s surface, allowing the sauce to form underneath during baking.
  9. Bake the pudding: Place the dish in the oven and bake for about 40 minutes, or until a skewer inserted into the cake portion comes out clean.
  10. Check and reveal sauce: Once baked, cut through the pudding to expose the butterscotch sauce hidden beneath the cake layer.
  11. Serve: Spoon the pudding into bowls, making sure to include some of the butterscotch sauce. Top generously with vanilla ice cream and enjoy warm.

Notes

  • Use packed brown sugar for the best rich, deep sweetness in both the batter and sauce.
  • Golden syrup can be substituted with light corn syrup or maple syrup if unavailable.
  • Pour boiling water gently over the back of a spoon to avoid disturbing the batter, essential for successful sauce formation.
  • This pudding is best served warm and fresh with melting vanilla ice cream for the classic combination.
  • You can double the recipe for a larger gathering using a bigger baking dish, just adjust baking time accordingly.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Keywords: self saucing pudding, butterscotch pudding, easy dessert, Australian dessert, warm pudding, pudding with sauce, baked dessert

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆