SELF-SAUCING BUTTERSCOTCH PUDDING

Butterscotch pudding

The cold and rainy weather had me dreaming of a comforting, warm baked pudding. Like the ones mom used to whisk up on a wintry Sunday afternoon.  An easy warm desert treat that can be enjoyed with some yummy vanilla bean custard or good quality ice-cream. This self-saucing butterscotch pudding fits the bill 100%. It’s even made entirely from grocery cupboard staples. Well almost, I had to pop out for some Golden Syrup because you simply cannot substitute the syrup with anything else in this recipe.

This is a super simple, enormously gratifying, crowd-pleaser. All you need are the 7 ingredients, a large baking dish, your oven and some patience while your pudding bakes (about 40 minutes). This butterscotch pudding recipe truly will make you look like a kitchen goddess with no effort at all.

 

INGREDIENTS (Serves 6)

For the pudding

50g (1/4 cup) brown sugar

190g (1 1/3 cups) self-raising flour

100g unsalted butter, melted

1 organic egg

125ml (1/2 cup) full cream milk

3 tablespoons golden syrup

For the sauce

1/2 cup (100g) brown sugar, for sprinkling

1 tablespoon cornflour

1 1/2 cups (375ml) boiling water

To serve

Good quality vanilla bean ice-cream or custard

 

YOU NEED

A large ovenproof baking dish like a 24cm diameter pie dish. You want the dish to have sufficient depth so that your sauce doesn’t spill over and out while the pudding is baking. This one from Le Creuset is perfect.

 

TO MAKE YOUR BUTTERSCOTCH PUDDING

It takes about 10 minutes to prep and 4o minutes baking time to make this pudding.

Butterscotch pudding

Preheat your oven to 180 degrees Celsius. Lightly grease your baking dish with some unsalted butter and set it aside.

Place 50g brown sugar, the self-raising flour, melted butter, egg, milk and golden syrup into a bowl. Mix it all together until it is a well comined, smooth batter. Spoon your butterscotch pudding mixture into the prepared baking dish and spread it out evenly.

In a separate bowl, thoroughly mix 100g brown sugar and the cornflour together. Sprinkle this evenly over the pudding mixture in the baking dish.

 

Finally, carefully spoon the boiling water over the top of your butterscotch pudding mixture and place your pudding in the oven. I don’t simply pour it over because you’re likely to make a well in your pudding.

Bake for 40-45 minutes, until the top is golden and firm to the touch. Your pudding is done if a skewer inserted into the centre comes out clean.

Serve your self-saucing butterscotch pudding with a good quality vanilla bean ice-cream or my favourite, vanilla bean custard.

Cook’s tip: If you would like more sauce in your pudding, simply add a little more sugar, cornflour and boiling water in the final steps.

Enjoy!

 

You can find more of our wonderfully naughty Sinful Sunday recipes here.

 

THIS IS NOT A SPONSORED POST

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