Self Saucing Butterscotch Pudding

4.78 from 89 votes

Self Saucing Butterscotch Pudding

Recipe video above. One batter magically transforms into a warm butterscotch pudding with PLENTY of butterscotch sauce bubbling underneath! This pudding has terrific butterscotch flavour from the dark brown sugar as well as the golden syrup (see recipe for subs).

IMPORTANT: I use 15 ml tablespoon measures, if you have 20 ml ones, please read note 3 else your sauce will be too gloopy! Only cornflour matters, the other ingredients are fine whether you use 15 ml or 20 ml tablespoons.

Prep Time15

Cook Time40

Course: Dessert

Cuisine: Western

Keyword: butterscotch pudding, self saucing pudding

Servings:

Calories: 449cal

Author: Nagi

Ingredients

Butterscotch Pudding:

1/4 cup dark brown sugar , packed (Note 1)
1 1/4 cups plain flour (all purpose flour)
2 1/2 tsp baking powder , NOT baking soda (bi-carbonate)
100g / 7 tbsp unsalted butter , melted
1 large egg (~50-55g/2 oz in shell)
1/2 cup milk (full or low fat)
4 tbsp (90 g) golden syrup (Note 2)

Butterscotch Sauce:

3/4 cup dark brown sugar , packed (Note 2)
2 tbsp cornflour / corn starch (I use 15 ml tbsp, if yours is 20 ml, use 6 tsp instead) (Note 3)
2 cups boiling water

Serving

Vanilla ice cream

Cups - Metric

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

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. Tablespoon measure - I use 15 ml tablespoon measures, some tablespoons in Australia are still 20 ml ones. If yours is 20 ml, use 6 teaspoons of cornflour instead (which are 5 ml each, so it equals 2 x 15 ml tablespoons) else your sauce will be too thick.

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.

Nutrition