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
- 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.
- Prepare the baking dish: Grease a 6-cup (1.6L / 1.6Q) baking dish thoroughly with butter to prevent sticking.
- 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.
- 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.
- 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.
- Transfer batter: Pour the batter into the greased baking dish and smooth the surface evenly with a spatula.
- Add butterscotch topping: Evenly sprinkle the butterscotch sauce sugar mixture over the surface of the batter.
- 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.
- 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.
- Check and reveal sauce: Once baked, cut through the pudding to expose the butterscotch sauce hidden beneath the cake layer.
- 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
