Description
A warm and comforting self-saucing butterscotch pudding with a rich, gooey butterscotch sauce beneath a soft, fluffy pudding layer. This classic dessert combines the sweetness of dark brown sugar and golden syrup with a tender cake texture, finished with a scoop of vanilla ice cream for the perfect indulgence.
Ingredients
Units
Scale
Butterscotch Pudding:
- 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
Serving:
- Vanilla ice cream
Instructions
- Preheat the oven: Set your oven to 180°C/350°F (160°C fan) to ensure it’s at the right temperature for baking.
- Prepare the baking dish: Grease a 6-cup (1.6L/1.6Q) baking dish thoroughly with butter to prevent sticking.
- Make the butterscotch sauce mixture: In a bowl, whisk together the dark brown sugar and cornflour until evenly combined. Set this mixture aside for later use.
- Combine dry ingredients for the pudding batter: In a separate bowl, whisk together the sugar, plain flour, and baking powder thoroughly.
- Add wet ingredients to the batter: Pour in the melted butter, egg, milk, and golden syrup into the dry ingredients. Whisk the mixture until mostly lump-free and well combined.
- Assemble the pudding: Scrape the batter into the prepared baking dish and smooth the surface with a spatula or spoon.
- Sprinkle the sauce mixture: Evenly sprinkle the butterscotch sauce sugar and cornflour mixture all over the surface of the pudding batter.
- Add boiling water carefully: Pour the boiling water over the back of a dessert spoon held close to the batter surface to gently soften the pour, preventing the batter from breaking.
- Bake: Place the baking dish in the oven and bake for 40 minutes, or until a skewer inserted into the cake part comes out clean.
- Serve: Once baked, cut through the pudding to reveal the hidden butterscotch sauce beneath. Scoop portions into bowls, douse with the butterscotch sauce, and top with vanilla ice cream for a delicious finish.
Notes
- For best texture, ensure the boiling water is poured gently to avoid disturbing the batter surface.
- This dessert is best served warm to enjoy the gooey butterscotch sauce fully.
- You can substitute golden syrup with light corn syrup if unavailable.
- Use full-fat milk for a richer pudding, or low-fat milk for a lighter version.
- Leftovers can be refrigerated and gently reheated before serving.
Nutrition
- Serving Size: 1 serving (approx. 200g)
- Calories: 350 kcal
- Sugar: 40g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 50mg
