Self Saucing Butterscotch Pudding Recipe

ByHarry Bern
Jump to Recipe

Introduction

This Self Saucing Butterscotch Pudding is a comforting dessert with a rich, golden syrup sauce that forms beneath a soft cake layer as it bakes. Warm and indulgent, it pairs beautifully with vanilla ice cream for a perfect finish to any meal.

A close-up of a dessert showing one thick brown cake layer soaked in a shiny caramel sauce filling the white bowl it is served in; on top of the cake is a soft white scoop of ice cream slightly melting with caramel sauce dripping down the sides; a silver spoon at the front holds a bit of the glossy caramel sauce, catching the light; all set on a white marbled surface. 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 fan. Grease a 6-cup (1.6L) baking dish with butter.
  2. Step 2: In a small bowl, whisk together 3/4 cup dark brown sugar and 2 tablespoons cornflour. Set this butterscotch sauce mixture aside.
  3. Step 3: In a separate large bowl, combine 1/4 cup dark brown sugar, plain flour, and baking powder. Whisk to blend evenly.
  4. Step 4: Add the melted butter, egg, milk, and golden syrup to the dry ingredients. Whisk gently until the batter is mostly smooth with just a few lumps remaining.
  5. Step 5: Pour the pudding batter into the prepared baking dish and smooth the surface with a spatula.
  6. Step 6: Evenly sprinkle the reserved butterscotch sauce sugar mixture over the top of the batter.
  7. Step 7: Carefully pour the boiling water over the back of a dessert spoon held just above the batter surface. This softens the pour to prevent breaking the batter layer.
  8. Step 8: Place the dish in the oven and bake for about 40 minutes, or until a skewer inserted into the cake part comes out clean.
  9. Step 9: When baked, cut through the pudding to reveal the luscious butterscotch sauce underneath.
  10. Step 10: To serve, spoon portions into bowls, spoon over the butterscotch sauce, and top with a scoop of vanilla ice cream for extra indulgence.

Tips & Variations

  • For a deeper butterscotch flavor, try using dark or muscovado sugar in the sauce mixture.
  • If you prefer a thicker sauce, reduce the boiling water to 1 3/4 cups.
  • Adding a pinch of sea salt to the batter enhances the butterscotch sweetness beautifully.
  • Serve with whipped cream or custard as an alternative to ice cream.

Storage

Store any leftover pudding covered in the refrigerator for up to 2 days. Reheat gently in the microwave or oven until warm. Note that the sauce may thicken upon cooling; you can stir in a little hot water if you want to loosen it before serving.

How to Serve

A white bowl holds a rich dessert with three visible layers: at the base is a dark brown, moist cake layer, topped with a thick, glossy caramel-like sauce that covers the cake unevenly, and finishing with a round scoop of white vanilla ice cream melting slightly and blending into the sauce. A silver spoon rests inside the bowl, partially under the cake and sauce. In the background, there is a white dish filled with more of the caramel sauce, all set on a white marbled surface with a dark cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, you can prepare the batter and sauce mixture ahead, store in the baking dish covered, and bake fresh when ready. For best results, bake it on the day you plan to serve.

What if I don’t have golden syrup?

If golden syrup isn’t available, you can substitute with an equal amount of honey or light corn syrup, though the flavor will be slightly different but still delicious.

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

★★★★★

4.5 from 91 reviews
  • Author: Harry
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

This Self Saucing Butterscotch Pudding is a comforting and indulgent dessert featuring a moist cake-like pudding with a rich, gooey butterscotch sauce hidden underneath. Baked to perfection, it’s an easy-to-make treat that pairs wonderfully with vanilla ice cream for a delightful contrast of warm and cold flavors.

Ingredients

Scale

Dry Ingredients

  • 1/4 cup (50g) dark brown sugar, packed
  • 1 1/4 cup (185g) plain flour (all-purpose flour)
  • 2.5 tsp baking powder
  • 3/4 cup (150g) dark brown sugar, packed
  • 2 tbsp cornflour (corn starch)

Wet Ingredients

  • 100g / 7 tbsp unsalted butter, melted
  • 1 egg
  • 1/2 cup (125ml) milk (full or low fat)
  • 4 tbsp golden syrup
  • 2 cups (500ml) boiling water

To Serve

  • Vanilla ice cream

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C if using a fan-forced oven, to prepare for baking the pudding.
  2. Prepare 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 bowl, whisk together the 3/4 cup dark brown sugar and 2 tablespoons cornflour. Set this sugar mixture aside for the sauce.
  4. Make Pudding Batter Dry Mix: In a separate large mixing bowl, combine 1/4 cup dark brown sugar, 1 1/4 cup plain flour, and 2.5 teaspoons baking powder. Whisk these dry ingredients together evenly.
  5. Add Wet Ingredients to Batter: To the dry mixture, add melted butter, egg, milk, and golden syrup. Whisk the mixture until it is mostly smooth and free of lumps.
  6. Transfer Batter to Dish: Pour the pudding batter into the prepared baking dish and smooth the surface with a spatula or spoon.
  7. Add Butterscotch Sauce Sugar Mixture: Sprinkle the sugar and cornflour mixture evenly over the surface of the pudding batter.
  8. Pour Boiling Water: Carefully pour the 2 cups of boiling water over the back of a dessert spoon held just above the batter surface. This gentle pouring technique helps avoid breaking the batter surface.
  9. Bake: Place the baking dish in the preheated oven and bake for about 40 minutes, or until a skewer inserted into the cake portion comes out clean.
  10. Check and Serve: Once baked, cut through the pudding to reveal the luscious butterscotch sauce underneath. To serve, scoop warm pudding into bowls, douse with the sauce, and top each serving with a scoop of vanilla ice cream for a classic and comforting dessert experience.

Notes

  • Use dark brown sugar packed firmly for a richer butterscotch flavor.
  • Golden syrup adds a distinctive sweetness and depth; substitute with light corn syrup or honey if unavailable, but golden syrup is preferred.
  • Pouring boiling water gently over the spoon’s back softens the impact on the batter, preventing it from breaking.
  • Use a 6-cup capacity dish (about 1.6 liters) to ensure even cooking and proper sauce formation.
  • This pudding is best served warm with vanilla ice cream, but can also be paired with cream or custard.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Keywords: butterscotch pudding, self saucing pudding, baked pudding, butterscotch dessert, easy pudding recipe

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 ★☆ ★☆ ★☆ ★☆ ★☆