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Butterscotch. Pudding. Do I really need to tell you how wonderful this dessert is?
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?
Recipe for Butterscotch Pudding
Butterscotch is a candy that is made by “boiling brown sugar and butter and sometimes corn syrup together in water” according to Brittanica. Whether it is named because of its Scottish origins or because the ingredient list includes “scotched” (scorched) butter is something that is disputed.
Whatever its origins, the butterscotch flavour is universally loved and the brown sugar, butter and syrup formula is used 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.
Ingredients for Butterscotch Self Saucing Pudding
To make this pudding you’ll need:
- caster sugar (superfine sugar)
- SR flour (or plain/all purpose flour + baking powder)
- butter, melted
- brown sugar
- golden syrup (or substitute with treacle, corn syrup or maple syrup)
- boiling water.
Ingredient quantities can be found in the recipe card at the end of this post.
Making 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.
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.
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 mixture.
Combine the boiling water, golden syrup and melted butter.
How soothing is it to watch the syrup being poured into the other wet ingredients?
Next, carefully pour the wet ingredients over the rest of the pudding mixture in the baking dish.
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 Butterscotch Pudding
Butterscotch Self Saucing Pudding is wonderful served warm, scooped out of the dish straight from the oven, with cream or vanilla ice cream.
Q. Can this Butterscotch Self Saucing Pudding be re-heated?
Yes. It is best re-heated in the microwave to ensure that gooey sauce becomes gooey again.
Q. Do you have any other pudding recipes?
Yes. I’ve got all the favourites covered, including Bread and Butter Pudding, Chocolate Self Saucing Pudding, Sticky Date Pudding, Canary Pudding, Lemon Delicious, Carrot Pudding, Sago Plum Pudding and Cold Mango Pudding.
You can also browse the entire dessert collection here.
Butterscotch Self Saucing Pudding
- medium casserole or baking dish about 2 litre capacity
- 3/4 cup caster sugar (superfine sugar) (115 grams)
- 1 egg, lightly beaten
- 1 1/4 cups SR flour (or 1 cup plain/all purpose flour + 2 teaspoons baking powder) (160 grams)
- 1/2 cup milk (125 ml)
- 60 grams butter, melted
- 1 pinch salt
- 1/4 cup brown sugar (110 grams)
- 2 tablespoons golden syrup
- 30 grams butter, melted
- 1 1/2 cups boiling water (375 ml)
- 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.