Butterscotch Self Saucing Pudding

butterscotch self saucing pudding in baking dish.

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5 from 1 vote

A favourite for generations, this classic butterscotch pudding creates its own sauce as it bakes!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 380kcal

Author: Libby Hakim

Equipment

medium casserole or baking dish about 2 litre capacity

Ingredients

¾ cup caster sugar (superfine sugar) (115 grams)
1 egg, lightly beaten
1 ¼ cups SR flour (or 1 cup plain/all purpose flour + 2 teaspoons baking powder) (160 grams)
½ cup milk (125 ml)
60 grams butter, melted
1 pinch salt

Topping/Sauce

¼ cup brown sugar (110 grams)
2 tablespoons golden syrup
30 grams butter, melted
1 ½ cups boiling water (375 ml)

Instructions

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.

Notes

Serving:

It's best served immediately and while it's great by itself, it's even better with ice cream or cream.

Use a large spoon to scoop out the pudding, making sure everyone gets their fair share of the warm butterscotch sauce.

Storing:

Cover any leftover pudding and store in the fridge for up to a few days.

Re-heating:

It is best re-heated in the microwave to ensure that gooey sauce becomes gooey again.

Freezing:

Make sure it's well wrapped and then freeze for up to a few months. Thaw in the fridge overnight and re-heat in the microwave before enjoying.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

You might need to use a spoon or spatula to spread out the pudding mixture in the bottom of the baking dish.
When pouring the boiling water over the pudding mixture, you can use the back of a spoon to break the pour.
You'll know it's cooked when the top of the cake is a little crusty and springs back when you touch it gently.

Nutrition

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