Self Saucing Butterscotch Pudding Recipe

I absolutely love this Self Saucing Butterscotch Pudding Recipe because it’s one of those magical desserts that practically makes itself while you prep. When I first tried this pudding, I was amazed at how a simple batter and sauce combo created such a warm, comforting treat with gooey butterscotch sauce hiding underneath the fluffy cake. It’s a total game changer for those cozy nights when you want something sweet but fuss-free.

You’ll find that this recipe works beautifully as an after-dinner dessert or a special weekend treat when you want to impress without spending hours in the kitchen. The butterscotch sauce is rich and caramel-y, pairing perfectly with a scoop of vanilla ice cream for that heavenly contrast between hot and cold. Trust me, once you make the Self Saucing Butterscotch Pudding Recipe, it’ll become your go-to indulgence for satisfying those sweet cravings.

Ingredients You’ll Need

The magic of this Self Saucing Butterscotch Pudding Recipe comes down to the harmonious blend of rich brown sugar, golden syrup, and melted butter, balanced perfectly by the fluffy cake batter. These ingredients are super easy to find, and each plays an important role in creating the ideal moist texture and that luscious butterscotch sauce.

• Dark brown sugar: The foundation of that deep, caramel-like butterscotch flavor, so don’t substitute light brown sugar if you can help it!
• Plain flour (all-purpose): Gives the pudding structure — I always sift mine to avoid lumps.
• Baking powder: Helps your pudding rise just right to create that soft yet fluffy cake texture.
• Unsalted butter: Use melted butter for richness and moisture—plus, controlling salt lets you balance flavors perfectly.
• Egg: Binds everything together while adding a little richness.
• Milk: Full-fat or low-fat works; just make sure it’s at room temperature for best mixing.
• Golden syrup: Adds depth and sticky sweetness that complements the brown sugar’s tones beautifully.
• Cornflour (corn starch): Thickens the butterscotch sauce so it forms that delightful layer beneath your pudding.
• Boiling water: The secret to activating the sauce beneath, it works its way through the batter while baking.
• Vanilla ice cream (for serving): Classic pairing—cold and creamy ice cream enhances the warm, sticky pudding experience.

Variations

I love playing around with this Self Saucing Butterscotch Pudding Recipe depending on the occasion. Feel free to swap golden syrup for maple syrup or add a pinch of cinnamon for warmth. Customization is part of the fun, and you’ll find these tweaks help make the recipe your own.

• Salted Butterscotch Twist: I add a sprinkle of flaky sea salt on top before baking, which brings out the butterscotch flavor even more, and my family can’t get enough of it.
• Vegan Version: Substitute the butter with coconut oil and use a flax egg in place of the regular egg—results are surprisingly tasty and just as comforting.
• Extra Nutty: Toss in some chopped pecans or walnuts on top before baking for a lovely crunch contrast.
• Chocolate Infusion: Stir in a few tablespoons of cocoa powder to the batter — it’s like a secret chocolate-butterscotch mashup that’s fantastic if you love rich flavor combos.

How to Make Self Saucing Butterscotch Pudding Recipe

Step 1: Prep Your Oven and Baking Dish

Start by preheating your oven to 180°C (350°F) or 160°C if you’re using a fan-forced oven. Now, grease a 6-cup baking dish generously with butter—this helps to get a perfectly golden crust and ensures nothing sticks. I find using a ceramic or glass dish works best because it distributes the heat evenly.

Step 2: Whisk the Butterscotch Sauce Mixture

In a medium bowl, whisk together the dark brown sugar and cornflour until well combined. Setting this aside lets the sauce ingredients mingle while you prepare the batter. Pro tip: make sure there are no lumps in your cornflour to avoid clumps in the sauce later on.

Step 3: Make the Pudding Batter

In a separate large bowl, combine the sugar, flour, and baking powder thoroughly with a whisk. Next, pour in the melted butter, egg, milk, and golden syrup. Whisk these together until the batter is mostly smooth—don’t worry if there are a few tiny lumps, but you want to avoid big chunks. I usually give it a good 30 seconds of vigorous whisking.

Step 4: Assemble and Pour the Sauce

Pour the pudding batter into your prepared baking dish, spreading it out evenly with a spatula. Sprinkle the butterscotch sauce sugar mixture evenly over the surface of the batter. Now comes the secret step: gently pour the boiling water over the back of a dessert spoon held just above the batter’s surface. This slows the water’s flow so it doesn’t break the batter’s surface and helps the sauce form evenly underneath as it cooks.

Step 5: Bake and Reveal the Magic

Bake your pudding for 40 minutes, or until a skewer inserted into the cake part comes out clean—avoid poking where the sauce pools underneath. Once baked, carefully cut through the pudding and watch that sticky butterscotch sauce ooze out. This is the moment when you realize why the Self Saucing Butterscotch Pudding Recipe is such a crowd-pleaser.

Step 6: Serve Warm with Ice Cream

Scoop portions into bowls and douse generously with the bubbling butterscotch sauce from the bottom. Don’t forget a big scoop of vanilla ice cream on top—that cold creaminess paired with the warm pudding? Pure bliss.

How to Serve Self Saucing Butterscotch Pudding Recipe

Garnishes

I love to garnish my serving with a generous scoop of vanilla ice cream, which melts just right over the hot pudding. Sometimes I sprinkle a pinch of sea salt or drizzle a little extra golden syrup on top for an indulgent finish. Toasted nuts or a few fresh berries add a nice texture and color contrast, too.

Side Dishes

This pudding stands perfectly on its own, but if you’re serving for a crowd, I like to complement it with a simple espresso or a cup of strong tea to balance the sweetness. Fresh fruit salad on the side also makes a light, refreshing counterpart that helps cut through the richness.

Creative Ways to Present

For special occasions, I’ve served this Self Saucing Butterscotch Pudding Recipe in individual ramekins to give everyone their own hot puddings straight from the oven—it always feels so elegant and cozy. Another fun idea is layering the pudding with whipped cream and caramel drizzle in clear glasses for a stunning trifle-inspired presentation.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers with cling wrap or pop them into an airtight container and keep them in the fridge for up to 3 days. Reheating in the microwave works well, but I recommend adding a small splash of milk to loosen the sauce before warming it up so it stays nice and saucy.

Freezing

Freezing this pudding is doable but with a slight texture change — the sauce can thicken a bit. I find freezing individual portions in freezer-safe containers is more convenient. When thawed overnight in the fridge and re-warmed gently, it’s still delicious but I prefer fresh if I can help it.

Reheating

To reheat, microwave your portion at medium power in 30-second bursts, stirring the sauce gently between intervals. Adding a splash of milk before reheating really helps keep the pudding moist and the sauce flowing. If you prefer using an oven, cover the dish with foil and warm at 160°C (320°F) until heated through.

FAQs

Final Thoughts

This Self Saucing Butterscotch Pudding Recipe holds a special place in my heart because it’s the dessert I turn to when I want something comforting, quick, and endlessly satisfying. It’s a dessert that brings smiles, warm hugs, and a little kitchen magic every time. I hope you’ll give it a try and enjoy it as much as my family and I do — trust me, once you’ve had a warm bowl of this with melting vanilla ice cream, you’ll be hooked for life!

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