Go Back
–+ servings
Butterscotch Pudding

Irresistible Butterscotch Pudding with Luscious Sauce Delight

Indulge in warm Self Saucing Butterscotch Pudding featuring a gooey sauce, perfect for sweet cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Batter
  • 1 cup dark brown sugar Adds intense butterscotch flavor; use exclusively for best results.
  • 1 cup plain flour Provides structure; all-purpose flour works just as well.
  • 2 teaspoons baking powder Acts as a leavening agent to achieve the right texture; make sure it’s fresh!
  • 80 grams unsalted butter Contributes richness and moisture; melt it before mixing.
  • 1 large egg Binds all the ingredients together; large eggs are preferred.
  • 1 cup milk Adds moisture; full-fat or low-fat varieties can be used.
  • 2 tablespoons golden syrup Essential for that rich butterscotch flavor.
For the Butterscotch Sauce
  • 2 tablespoons cornflour (corn starch) Thickens the sauce for the perfect consistency.
  • 2 cups boiling water Activates the baking process and helps create the saucy layer.
For Serving
  • 1 scoop vanilla ice cream Complements the pudding wonderfully.

Equipment

  • oven
  • mixing bowl
  • whisk
  • spatula
  • 6-cup Capacity Oven-safe Dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (350°F) and grease a 6-cup capacity oven-safe dish with unsalted butter.
  2. In a medium bowl, whisk together 1 cup of dark brown sugar and 2 tablespoons of cornflour until well combined. Set aside.
  3. In a large mixing bowl, combine 1 cup of dark brown sugar, 1 cup of plain flour, and 2 teaspoons of baking powder. Whisk thoroughly.
  4. Add in 80g of melted unsalted butter, 1 large egg, 1 cup of milk, and 2 tablespoons of golden syrup. Mix until the batter is mostly smooth.
  5. Pour the batter into the greased dish and sprinkle the sugar-cornflour mixture evenly over it.
  6. Carefully pour 2 cups of boiling water over the surface. Use the back of a spoon to minimize disruption.
  7. Bake in the preheated oven for approximately 40 minutes, until the top springs back lightly when touched.
  8. Let the pudding rest for a few minutes before serving warm with a scoop of vanilla ice cream.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Enjoy the pudding immediately after baking for the best texture and flavor. Can be customized with spices or toppings as desired.

Tried this recipe?

Let us know how it was!