Description
This Self Saucing Butterscotch Pudding is a delightful and comforting dessert featuring a soft, fluffy cake layer that bakes to perfection on top of a rich, gooey butterscotch sauce. Topped with creamy vanilla ice cream, this classic treat is perfect for any occasion and easy to prepare in under an hour.
Ingredients
Scale
Butterscotch Pudding:
- 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
Serving:
- Vanilla ice cream
Instructions
- Preheat Oven: 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 to prevent sticking.
- Prepare Butterscotch Sauce Mix: In a bowl, whisk together the dark brown sugar and cornflour until combined. Set this mixture aside for later use.
- Make Pudding Batter: In a separate bowl, whisk together the dark brown sugar, plain flour, and baking powder. Add the melted butter, egg, milk, and golden syrup and whisk until mostly lump free and well combined.
- Assemble Batter: Scrape the pudding batter into the prepared baking dish and smooth out the surface evenly.
- Add Butterscotch Sauce Layer: Sprinkle the butterscotch sauce sugar and cornflour mixture evenly over the surface of the batter.
- Pour Boiling Water: Carefully pour the boiling water over the back of a dessert spoon held close to the batter’s surface. This helps to soften the pour and prevents breaking the batter surface.
- Bake: Place the baking dish in the preheated oven and bake for 40 minutes or until a skewer inserted in the cake part comes out clean.
- Serve: Cut through the pudding to reveal the luscious butterscotch sauce underneath. Scoop portions into bowls, douse with the butterscotch sauce, and top with vanilla ice cream for a warm, satisfying dessert.
Notes
- Use a sturdy baking dish to hold the liquid and pudding batter without spilling during baking.
- Pour boiling water gently to avoid breaking the batter surface and ensure a proper self-saucing effect.
- Golden syrup adds a rich caramel flavor but can be substituted with light corn syrup if unavailable.
- This pudding is best served warm paired with cold vanilla ice cream for contrast.
- Leftovers can be refrigerated and reheated gently before serving.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 55 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 50 mg
