Self-Saucing Butterscotch Pudding
A warm butterscotch pudding cake bakes with a generous sauce underneath. Serve it by the spoonful with vanilla ice cream.
By Cookin' Kitchen
- Total: 55 minutes
- Servings: 6 servings
Recipe
Self-Saucing Butterscotch Pudding
A warm butterscotch pudding cake bakes with a generous sauce underneath. Serve it by the spoonful with vanilla ice cream.
Cookin' · https://cookin.club/recipes/self-saucing-butterscotch-pudding
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Servings
- 6
Ingredients
For 6 servings
Pudding
Butterscotch sauce
To serve
Equipment
- Oven
- 6-cup baking dish
- Bowl
- Whisk
- Dessert spoon
- Skewer
Instructions
Make the pudding
Step 1: Preheat the oven to 180°C/350°F (160°C fan).
Step 2: Grease a 6-cup baking dish (1.6 L/1.6 qt) with butter.
Step 3: For the butterscotch sauce, whisk the sugar and cornflour together in a bowl. Set aside.
Step 4: For the pudding batter, put the sugar, flour, and baking powder in a separate bowl. Whisk to combine.
Step 5: Add the butter, egg, milk, and golden syrup. Whisk until mostly lump-free.
Step 6: Scrape the batter into the baking dish and smooth the surface.
Step 7: Sprinkle the butterscotch sauce sugar mixture evenly over the surface.
Step 8: Pour the boiling water over the surface, over the back of a dessert spoon held as close to the batter as possible. This softens the pour so it does not break the batter's surface.
Step 9: Transfer to the oven and bake for 40 minutes, or until a skewer inserted into the cake part comes out clean.
Step 10: Cut through the pudding to reveal the butterscotch sauce underneath.
Step 11: Scoop the pudding into bowls, spoon the butterscotch sauce over it, and top with ice cream.
Notes
Dark brown sugar gives the pudding and sauce a stronger butterscotch flavor than regular brown sugar.
The pudding is best eaten fresh, since the sauce is absorbed by the sponge. For leftovers, separate the sponge from the sauce as soon as possible and store them separately. Both can be frozen when stored separately.
Nutrition per serving
- Calories
- 449 kcal
- Fat
- 16 g
- Saturated fat
- 10 g
- Carbohydrates
- 73 g
- Sugar
- 46 g
- Fiber
- 1 g
- Protein
- 5 g
- Sodium
- 29 mg
- Cholesterol
- 67 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
One simple batter bakes into a soft butterscotch pudding cake with a rich sauce underneath. Serve it warm with vanilla ice cream.
Dark brown sugar deepens the butterscotch flavor. Golden syrup can be replaced with dark corn syrup, honey, or maple syrup.
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