A classic that's perfect for any occasion, Butterscotch Self Saucing Pudding is warm, comforting, and oh-so-delicious. But you already know that, right?
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A recipe with a winning formula
Butterscotch is a candy that is made by "boiling brown sugar and butter and sometimes corn syrup together in water" according to Brittanica. Does its name come from its Scottish origins or because the ingredient list includes “scotched” (scorched) butter? The answer is something that is disputed.
Whatever its origins, butterscotch flavour is universally loved and you can find the brown sugar, butter and syrup formula \in a variety of cakes, sweets, puddings and more.
This Butterscotch Self Saucing Pudding Recipe uses that winning formula and is easy to follow, with just a few simple ingredients that you probably already have in your pantry.
Ingredient notes
The awesome thing about this pudding is that it's made with simple ingredients that are quite likely already in your fridge or pantry.
Note that caster sugar is also known as superfine sugar and SR flour is simply plain/all purpose flour with baking powder added. The recipe card contains all the details you'll need in that regard.
Wondering what golden syrup is? It might be harder to find in some places outside of Australia, but you can substitute with treacle, corn syrup or maple syrup.
Find all ingredient quantities in the recipe card at the end of this post.
How to make Butterscotch Self Saucing Pudding
The great thing about this recipe is that you don't have to make the pudding and sauce separately. Rather, you put all the ingredients in the baking dish and the sauce and sponge pudding magically separate throughout the cooking process.
Prepping
Start by greasing a baking dish generously with butter. You'll need a medium-sized baking dish (about 2 litres capacity).
Pre-heat the oven to 170 degrees celsius / 340 degrees fahrenheit.
Mixing
Sift the flour into mixing bowl, then whisk in salt and sugar. Add the egg, milk and melted butter and whisk together until combined and smooth. Pour into the baking dish.
Sprinkle the brown sugar over the pudding mixture. Combine the boiling water, golden syrup and melted butter. Carefully pour over the pudding mixture.
Baking
Bake for 40 minutes or until the top of the cake is a little crusty and springs back when you touch it gently.
Okay, now you've done the hard work. It's time for the best bit!
Serving your pudding
Butterscotch Self Saucing Pudding is wonderful served warm, scooped out of the dish straight from the oven, with cream or vanilla ice cream.
TIP: Use a large spoon to scoop out the pudding, making sure everyone gets their fair share of the warm butterscotch sauce.
Recipe FAQs
Cover any leftover pudding and store in the fridge for up to a few days,
Yes. Re-heat it in the microwave to ensure that gooey sauce becomes gooey again.
You can, though it won't be quite as delicious as when served straight from the oven. Make sure it's well wrapped and then freeze for up to a few months. Thaw in the fridge overnight and re-heat in the microwave before enjoying.
Hungry for more?
You can browse the entire dessert collection here or jump to more of these favourite pudding recipes:
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Butterscotch Self Saucing Pudding
Equipment
- medium casserole or baking dish about 2 litre capacity
Ingredients
- ¾ cup caster sugar (superfine sugar) (115 grams)
- 1 egg, lightly beaten
- 1 ¼ cups SR flour (or 1 cup plain/all purpose flour + 2 teaspoons baking powder) (160 grams)
- ½ cup milk (125 ml)
- 60 grams butter, melted
- 1 pinch salt
Topping/Sauce
- ¼ cup brown sugar (110 grams)
- 2 tablespoons golden syrup
- 30 grams butter, melted
- 1 ½ cups boiling water (375 ml)
Instructions
- Grease baking dish generously with butter. Pre-heat oven to 170 degrees celsius.
- Sift flour into mixing bowl, then whisk in salt and sugar. Add egg, milk and melted butter and whisk together until combined and smooth. Pour into baking dish.
- Sprinkle brown sugar over mixture. Combine boiling water, golden syrup and melted butter and carefully pour over the mixture.
- Bake for 40 minutes.
- Serve warm with cream or ice cream.
Notes
- You might need to use a spoon or spatula to spread out the pudding mixture in the bottom of the baking dish.
- When pouring the boiling water over the pudding mixture, you can use the back of a spoon to break the pour.
- You'll know it's cooked when the top of the cake is a little crusty and springs back when you touch it gently.
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