Butterscotch Self Saucing Pudding
Our simple butterscotch self saucing pudding is the ultimate winter comfort food. A soft and fluffy sponge pudding covered with sweet and rich butterscotch sauce.
Nutrition Facts
Ingredients
Instructions
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& TIPS
Ingredients Info
brown sugar - I recommend using dark brown sugar as it gives the pudding a richer butterscotch flavour. If you don't have dark brown sugar, you can absolutely use normal brown sugar (and it will be just as delicious!).
self-raising flour - also known as self-rising flour. If you don't have self-raising flour, you can make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain flour.
melted butter - you can use either salted or unsalted butter in this recipe
egg - use a large egg (approximately 60g)
milk - I recommend using full fat (full cream) milk for the best result
golden syrup - this is a common baking ingredient in Australia and New Zealand. If you can't buy golden syrup, you can replace it with corn syrup, honey or maple syrup.
cornflour - also known as corn starch. This acts to thicken the rich butterscotch sauce at the base of the pudding.
More Recipe Tips
For a richer butterscotch flavour, use dark brown sugar. Alternatively, normal brown sugar is absolutely fine to use and will still be delicious!
Mix the brown sugar and cornflour together well before sprinkling over the sponge mixture. This will ensure your sauce is smooth and thickens evenly.
Carefully pour the boiling water over the top - it's important to very gently pour the boiling water over the top of the sugar/cornflour to avoid breaking the surface of the sponge. I recommend pouring the boiling water very slowly over the back of a large spoon and onto the sponge. This disperses the water and allows it to gently pour over the sponge.
Equipment - you can prepare the pudding using a mixing bowl, spoon and kettle. Alternatively, you can use a Thermomix (scroll to the recipe card at the bottom for both methods).
Don't overcook - the pudding is ready as soon as a skewer inserted into the middle of the sponge section of the pudding comes out clean. Please note that the pudding will still be very wobbly (as the sauce is hiding underneath). Overcooking will reduce the amount of sauce at the base of the pudding which we don't want to happen (we want LOTS of sauce!).
Serve immediately - self-saucing puddings are best served immediately. Scoop a section of the sponge into a bowl, spoon over lots of sauce and top with plenty of ice-cream or cream!
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Reviews from the Original Source
Made this once but used applesauce instead of egg and butter nuttelex and soy milk (vegan version).
Now I have to make it almost weekly for EVERYONE. Even non-vegans beg for it and some men have one bite and say "marry me".
Definitely a winner! Thank you! 👍🏽👍🏽
Yum.
Fantastic!
Hi Lucy,
I made this a while ago and the family loved it!
I embellished it a bit to be a cheat's sticky date pudding by adding chopped dates and a few sultanas. Going to put chopped pecans in it for tonight's batch.
Yum, thanks for the recipe!
The whole family loved it so much so I am making it again tonight.
All I can say is Yummmm!!! The whole family enjoyed it! I must say when I first put it together I was very hesitant about how it was going to turn out but I was pleasantly surprised. Consistency of sponge and sauce was perfect!!
I’m from the US and just purchased some golden syrup (after watching a British cooking show!). Searching for ways to use it, this recipe sounds like something I would love. I can’t wait to make it!
This was incredible. I have made a lot of self saucing puddings and this one has incredible texture and the amount and consistency of the sauce was perfect!
Did you make this recipe?
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