Self Saucing Butterscotch Pudding Recipe

ByMariam Harutyunyan
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Introduction

Self Saucing Butterscotch Pudding is a comforting Australian classic that combines a fluffy cake layer with a rich, gooey butterscotch sauce beneath. This warm dessert is perfect for cozy nights and pairs beautifully with vanilla ice cream.

The image shows a close-up of a warm dessert with three main layers. The bottom layer is a light brown, moist cake soaked in a shiny, thick caramel sauce, which pools around the edges and covers part of the cake. The middle layer is the cake itself, with a crumbly texture and golden brown color. The top layer is a scoop of creamy white ice cream melting slightly, sitting on top of the cake with a bit of caramel sauce dripping down its side. In front of the dessert, there is a silver spoon with caramel sauce on it, resting on a white dish. The background is a white marbled texture. 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 the oven to 180°C/350°F (160°C fan) and grease a 6 cup (1.6L/1.6Q) baking dish with butter.
  2. Step 2: Prepare the butterscotch sauce by whisking together the 3/4 cup dark brown sugar and cornflour in a bowl, then set aside.
  3. Step 3: In a separate bowl, combine the 1/4 cup dark brown sugar, plain flour, and baking powder. Whisk to mix evenly.
  4. Step 4: Add the melted butter, egg, milk, and golden syrup to the dry ingredients. Whisk until mostly lump-free to create the pudding batter.
  5. Step 5: Pour the batter into the prepared baking dish and smooth the surface with a spatula.
  6. Step 6: Sprinkle the sugar and cornflour mixture evenly over the surface of the batter.
  7. Step 7: Carefully pour the boiling water over the back of a dessert spoon held close to the batter’s surface, so the water gently covers the batter without breaking through.
  8. Step 8: Bake in the preheated oven for 40 minutes, or until a skewer inserted into the cake layer comes out clean.
  9. Step 9: Cut into the pudding to reveal the luscious butterscotch sauce beneath. Scoop into bowls and serve topped with vanilla ice cream.

Tips & Variations

  • Use full cream milk for a richer pudding, or low fat milk for a lighter option without sacrificing flavor.
  • Golden syrup can be substituted with light corn syrup or maple syrup, though it will slightly alter the flavor.
  • For an extra indulgent touch, add chopped nuts or a pinch of cinnamon to the batter.
  • Serve with whipped cream instead of ice cream if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The pudding may thicken upon standing; add a splash of milk to loosen if needed before reheating.

How to Serve

A white bowl holds a dessert with three clear layers: the bottom layer is a dark brown moist cake, the middle layer is a thick, glossy caramel sauce with a rich amber color that covers the cake and spreads around, and the top layer is a smooth, creamy white scoop of ice cream slowly melting and slightly covering the caramel sauce. A silver spoon lies inside the bowl resting on the wooden table with a dark cloth underneath. In the background, a white serving dish with more dessert is partially visible, all set on a white marbled surface. 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 mix ahead and refrigerate it covered for up to 24 hours before baking. Just make sure to add the boiling water right before baking as instructed.

What can I substitute for golden syrup?

If you don’t have golden syrup, light corn syrup or maple syrup work as alternatives, though the final flavor will be a bit different but still delicious.

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Self Saucing Butterscotch Pudding Recipe

★★★★★

4.5 from 563 reviews
  • Author: Mariam
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
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Description

This indulgent Self Saucing Butterscotch Pudding is a warm, comforting dessert featuring a soft, fluffy cake-like pudding topped with a luscious, gooey butterscotch sauce that forms beneath the surface as it bakes. Served best with vanilla ice cream, it’s perfect for cozy nights or special occasions.

Ingredients

Scale

Pudding Batter

  • 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
  • Vanilla ice cream, to serve

Instructions

  1. Preheat Oven: Set your oven to 180°C / 350°F (160°C fan) and grease a 6 cup (1.6L/1.6QT) baking dish thoroughly with butter to prevent sticking.
  2. Prepare Butterscotch Sauce Mixture: In a bowl, whisk together the 3/4 cup dark brown sugar and 2 tablespoons of cornflour until well combined. Set this aside.
  3. Make Pudding Batter: In a separate large bowl, whisk together 1/4 cup dark brown sugar, 1 1/4 cup plain flour, and 2.5 teaspoons baking powder to combine dry ingredients evenly.
  4. Add Wet Ingredients: Pour in the melted butter, egg, milk, and golden syrup into the dry ingredients. Whisk everything until mostly lump-free, creating a smooth batter.
  5. Assemble Pudding Layer: Pour the batter into the prepared baking dish and smooth the surface evenly with a spatula or the back of a spoon.
  6. Add Butterscotch Sugar: Sprinkle the sugar and cornflour mixture evenly over the surface of the batter in the baking dish.
  7. Pour Boiling Water: Carefully pour 2 cups of boiling water over the back of a dessert spoon held close to the batter’s surface to soften the pour and avoid breaking the batter surface.
  8. Bake: Place the dish in the preheated oven and bake for about 40 minutes, or until a skewer inserted into the cake portion comes out clean.
  9. Reveal Butterscotch Sauce: Slice through the pudding to expose the delicious butterscotch sauce that has formed underneath the cake layer.
  10. Serve: Scoop portions of the pudding into bowls, spoon over the butterscotch sauce, and top generously with vanilla ice cream for a perfect finishing touch.

Notes

  • Use full-fat or low-fat milk depending on your preference for richness.
  • Golden syrup can be substituted with light corn syrup or maple syrup, but it will slightly alter the flavor.
  • For best results, serve the pudding warm with vanilla ice cream to contrast the hot dessert with creamy coldness.
  • Ensure the boiling water is poured gently to prevent mixing and maintain the distinct pudding and sauce layers.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Keywords: self saucing pudding, butterscotch pudding, easy dessert, Australian dessert, warm pudding, baking dessert

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