Self Saucing Butterscotch Pudding Recipe

There’s something incredibly comforting about a warm, gooey butterscotch pudding bubbling away under a golden crust — and that’s exactly what you’ll get with this Self Saucing Butterscotch Pudding Recipe. I love this dessert because it feels fancy yet is so easy to pull off on any weeknight. The surprise sauce forms beneath the cake as it bakes, creating that dreamy butterscotch layer you’ll want to come back for again and again.

When I first tried this recipe, I was amazed at how simple it was, but the flavors tasted like they took hours to make. Whether you’re after a cozy family dessert or a sweet finish to impress guests, this Self Saucing Butterscotch Pudding Recipe is a total winner. Plus, the ingredients are super pantry-friendly — perfect for those moments when you want a delicious treat without a big shopping trip.

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Ingredients You’ll Need

The ingredients for this Self Saucing Butterscotch Pudding Recipe come together harmoniously to create that perfect balance between fluffy cake and sticky sauce. Most are basics you probably keep around, but I’ll point out a couple of essential tips to get the best results.

• Dark brown sugar: Using packed dark brown sugar is key because it adds depth and that classic butterscotch flavor you want.
• Plain flour (all purpose): This keeps the pudding light yet sturdy; make sure it’s fresh for best rising.
• Baking powder: Gives the cake its lift — don’t skip it or your pudding will be dense.
• Unsalted butter: Melted butter blends best, and I always use unsalted to control saltiness.
• Egg: Helps bind the pudding and gives it structure.
• Milk: Whole or low-fat milk both work fine; milk adds moisture and richness.
• Golden syrup: This classic ingredient boosts the butterscotch flavor and sweetness beautifully.
• Cornflour (corn starch): Thickens the sauce so it’s perfectly luscious.
• Boiling water: Pouring this gently helps form the sauce beneath the pudding as it bakes.
• Vanilla ice cream: Not essential, but I swear it takes this dessert into another dimension.

Variations

I love to mix things up with this Self Saucing Butterscotch Pudding Recipe depending on the mood or occasion. You can easily customize it to suit your taste or dietary needs — it’s pretty forgiving!

• Chocolate Twist: I sometimes stir in a handful of chocolate chips into the batter for extra indulgence — the contrast of chocolate and butterscotch is divine.
• Gluten-Free Version: Using a gluten-free flour blend works surprisingly well here; just make sure your baking powder is gluten-free too.
• Vegan Adaptation: Swap butter with coconut oil, use a flax egg, and your preferred plant milk, and you’ll still get that comforting sauce.
• Spiced Butterscotch: Adding a pinch of cinnamon or nutmeg to the dry ingredients adds a cozy, warming flavor that’s great for fall.

How to Make Self Saucing Butterscotch Pudding Recipe

Step 1: Preheat and Prepare Your Dish

Start by preheating your oven to 180°C (350°F) — or 160°C if you have a fan-forced oven. I always grease my 6-cup baking dish generously with butter. This helps the pudding release easily after baking and contributes to that lovely crust around the edges. Set it aside while you mix up your batter.

Step 2: Mix the Butterscotch Sauce Dry Ingredients

In a small bowl, whisk together the dark brown sugar and cornflour. This mix creates the magical sauce base that will thicken up beneath your pudding, so don’t skip the whisking — clumps of cornflour in your sauce are a texture no-no!

Step 3: Prepare the Pudding Batter

In a larger bowl, whisk the sugar, flour, and baking powder together until nicely combined. Then add the melted butter, egg, milk, and golden syrup. I like to whisk it all until it’s mostly lump-free — don’t worry if there are a few tiny lumps, it blends out fine during baking! The batter will be thick but pourable.

Step 4: Assemble Your Layers

Pour the batter into your greased baking dish and gently smooth the surface with a spatula. Then sprinkle the butterscotch sauce sugar and cornflour mix evenly over the top. This is where the magic begins! Lastly, carefully pour the boiling water over the top, using the back of a spoon held close to the surface to soften the pour. This step helps to keep the batter intact while the sauce forms below.

Step 5: Bake and Reveal the Sauce

Bake your pudding in the preheated oven for about 40 minutes, or until a skewer poked into the cake part comes out clean. You’ll notice the top is set, but when you cut through, there’s the silkiest butterscotch sauce hiding underneath. That moment never gets old!

Step 6: Serve Up and Enjoy!

Serve the warm pudding straight from the dish in bowls. Don’t be shy about spooning over lots of that luscious butterscotch sauce. I always add a big scoop of vanilla ice cream because it melts beautifully into the warm pudding, creating creamy, dreamy bites. Trust me, you’ll want seconds.

How to Serve Self Saucing Butterscotch Pudding Recipe

Garnishes

I’m a big fan of topping this pudding with a generous scoop of vanilla ice cream — it melts and blends into the sauce just perfectly. Sometimes, I like to sprinkle a few chopped toasted pecans or walnuts on top for crunch and a nutty contrast. Fresh berries can add a nice pop of freshness too if I’m feeling fancy!

Side Dishes

This dish is rich and indulgent, so I usually keep the sides simple. A cup of good strong coffee or a creamy latte pairs wonderfully. If you want a more balanced meal, I’d suggest a crisp green salad or roasted veggies as a savory contrast when serving as part of a dinner.

Creative Ways to Present

For special occasions, I like to serve this pudding in individual ramekins — it feels extra cozy and makes portion control easier! You can also drizzle some extra golden syrup or butterscotch sauce over the top and garnish with edible flowers or a dusting of cinnamon for a gorgeous presentation. These small touches really wow guests.

Make Ahead and Storage

Storing Leftovers

If you do have leftovers (which is rare in my house!), cover your baking dish tightly with cling wrap and store it in the fridge for up to 3 days. The sauce can thicken a bit when chilled but reheats beautifully.

Freezing

Freezing this pudding isn’t my favorite option because the sauce texture can change slightly. However, if you need to, I recommend freezing in individual portions, wrapped well, for up to a month. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I cover the pudding loosely with foil and warm it in the oven at 160°C (320°F) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but watch carefully so it doesn’t dry out. Adding a small splash of water before reheating helps revive the sauce.

FAQs

Final Thoughts

This Self Saucing Butterscotch Pudding Recipe holds a special place in my heart because it’s so reliably delicious — like a warm hug after a long day. It’s simple enough for a weekday dessert yet impressive enough to serve to friends without breaking a sweat. I hope you find as much joy in making and eating this as I do; go ahead, give it a try and treat yourself to some truly comforting homemade magic!

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