Self Saucing Butterscotch Pudding
User Reviews
4.8
Self Saucing Butterscotch Pudding
Description
The Self Saucing Butterscotch Pudding consists of a golden brown pudding made from a batter of flour, dark brown sugar, baking powder, melted butter, egg, milk, and golden syrup. After placing the batter in a buttered baking dish, a mixture of dark brown sugar and corn starch is sprinkled over before pouring boiling water gently on top. Baking this in the oven allows the sugar mixture to dissolve and form a butterscotch sauce beneath the sponge, which develops a soft cake layer on top. The texture contrasts between the tender pudding and the liquid sauce add appeal, making it a heartwarming dessert.
The flavor is deeply caramel-like from the dark brown sugar and golden syrup, with warm notes from the butterscotch sauce. The baking process creates a moist pudding with a slightly gooey sauce underneath. Serving it with vanilla ice cream introduces cool creaminess that complements the warm sauce and pudding perfectly.
For best results, using dark brown sugar enhances the butterscotch flavor. The pudding is best eaten fresh since the sauce can be absorbed into the sponge if stored together, so leftovers should be separated and can be frozen individually to preserve texture.
Ingredients
Butterscotch Pudding:
- 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 butter melted, unsalted
- 1 egg
- 1/2 cup (125ml) milk (full or low fat)
- 4 tbsp golden syrup (Note 2)
Butterscotch Sauce:
- 3/4 cup (150g) dark brown sugar , packed (Note 2)
- 2 tbsp corn starch or cornflour
- 2 cups (500ml) water boiling
Serving
- vanilla ice cream
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Grease a 6 cup baking dish (1.6L/1.6Q) with butter.
- Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside.
- Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine.
- Add butter, egg, milk and golden syrup. Whisk until mostly lump free.
- Scrape into baking dish and smooth surface.
- Sprinkle Butterscotch Sauce sugar mixture all over surface.
- 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).
- Transfer to oven, bake 40 minutes or until skewer inserted into the cake part comes out clean.
- Cut through pudding to reveal butterscotch sauce underneath.
- To serve, scoop pudding into a bowl then douse with butterscotch sauce. Top with ice cream!
Notes
- Use dark brown sugar for a deeper butterscotch flavor in both pudding and sauce.
- Golden syrup can be substituted with dark corn syrup or honey without greatly affecting the flavor.
- Best served fresh; if storing leftovers, keep sponge and sauce separate to prevent sogginess and freeze if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449cal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 29mg | 1% |
| Potassium | 285mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 526IU | 11% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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