Self Saucing Butterscotch Pudding Recipe

Self Saucing Butterscotch Pudding magic – one batter transforms right into a heat butterscotch pudding cake AND butterscotch sauce! The cake is fudgy and moist, and the sauce is wealthy and indulgent, similar to a do-it-yourself caramel sauce.

This recipe is the butterscotch model of everyone’s favorite Chocolate Self Saucing Pudding. Simply as fast, simply as straightforward, simply as cherished!

Self Saucing Butterscotch Pudding

There’s one thing childishly satisfying about self saucing puddings. I like the magic of it – one batter making a heat pudding plus a sauce.

And I like the cosiness of puddings. Put a carefully crafted chocolate masterpiece subsequent to a “rustic” bowl of apple crumble topped with a melted mess of ice cream, and I’d select the crumble any day and twice on Sunday.

So – 6 tier muffins you might by no means discover on right here (2 tier is my restrict, it appears).

Rustic puddings and cosy crumbles? You’ll find a lot of them right here. Aforementioned Apple Crumble has a lot firm, together with Strawberry Crumble, Caramel Baked Apples, Sticky Date Pudding, Bread and Butter Pudding and naturally, everyone’s favorite Chocolate Self Saucing Pudding.

And this Butterscotch Pudding is the most recent to hitch the gang!

The best way to make Butterscotch Pudding

I promised you fast and straightforward, and I didn’t exaggerate.

Basically, what you do is make one easy batter, then sprinkle the highest with a sugar-cornflour combination and canopy with sizzling water. Then because it bakes, the sugar-cornflour combination sinks to the underside (I wish to think about all kinds of great issues occur because it passes by way of the pudding sponge) and it bubbles away and thickens underneath the pudding because it rises right into a fluffy, moist cake.

It’s like…. magic!!

I like the way it seems so harmless with it comes out of the oven… no trace of all that attractive butterscotch sauce beneath!!

What goes in Butterscotch Pudding

And right here’s what it is advisable to make it. Only a few components!

Only a be aware on just a few of the gadgets:

• DARK brown sugar – utilizing darkish reasonably than regular brown sugar intensifies the butterscotch flavour of the pudding and the sauce. So use it when you can – nevertheless it’s nonetheless properly price making even when you solely have regular brown sugar!

• Golden syrup – an Aussie/UK syrup utilized in baking, reminiscent of Anzac Biscuits. It has a caramel sort flavour which makes it very best to make use of within the pudding to offer it a butterscotch flavour with out making a caramel the standard approach with butter and sugar. It’s not broadly accessible exterior of Australia/NZ/UK although right here it’s on Amazon.com ($3.63 for a can).

Greatest substitute golden syrup

Darkish corn syrup (that is very best), honey or maple syrup. Any of those shall be nice as a result of many of the butterscotch flavour on this total dish comes from the sauce!

PLENTY of Butterscotch Sauce!

This recipe makes a beneficiant quantity of Butterscotch Sauce as a result of I can’t think about something extra disappointing than slicing by way of sizzling pudding solely to seek out little or no sauce beneath. 😩

So this recipe makes virtually 50% extra sauce than normal Butterscotch Pudding recipes which supplies some margin for error, and variations in oven temperature, depth of baking dishes…. and all the opposite little issues that may have an effect on the end result of a recipe.

The opposite good factor about this pudding is that it’s not too candy. Butterscotch sauce is usually made with simply butter and sugar (like this caramel sauce) however on this Pudding, the sauce can also be thickened with cornflour/cornstarch which suggests much less sugar is required to attain the syrupy consistency.

Which suggests you’ll be able to completely justify topping with ICE CREAM!!! In actual fact, scratch that. Ice cream is necessary!! – Johnsat x

Watch find out how to make it

Extra heat, cosy desserts

• Chocolate Self Saucing Pudding

• Apple Crumble

• Strawberry Crumble

• Caramel Baked Apples

• Sticky Date Pudding

• Bread and Butter Pudding

Self Saucing Butterscotch Pudding Recipe

Print

Serves: 6 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 449 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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

Instructions

1. Preheat oven to 180°C/350°F (160°C fan).
2. Grease a 6 cup baking dish (1.6L/1.6Q) with butter.
3. Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside.
4. Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine.
5. Add butter, egg, milk and golden syrup. Whisk until mostly lump free.
6. Scrape into baking dish and smooth surface.
7. Sprinkle Butterscotch Sauce sugar mixture all over surface.
8. Pour boiling water over the surface over the back of a dessert spoon held as close to the batter as you can (to soften the pour so it doesn’t break the surface of the batter).
9. Transfer to oven, bake 40 minutes or until skewer inserted into the cake part comes out clean.
10. Cut through pudding to reveal butterscotch sauce underneath.
11. To serve, scoop pudding into a bowl then douse with butterscotch sauce. Top with ice cream!

Notes

1. Dark brown sugar, rather than normal brown sugar, gives the pudding and the sauce a better butterscotch flavour!
2. Golden syrup is a syrup used in Australia (and other countries like UK, NZ) in baking. It has the colour of maple syrup and tastes like toffee. Sub with dark corn syrup or honey. Most of the caramel flavour in this dish comes from the dark brown sugar and the butterscotch sauce so substituting the golden syrup will be fine!
3. Storage – best eaten fresh because the sauce gets absorbed by the sponge. If you know you’re going to have leftovers, remove the sponge off the sauce asap, then store separately from the sauce. If you separate, they can be frozen.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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