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Butterscotch Pudding

This is such a winter-warmer of a dessert. Simple to make, Butterscotch pudding creates its own toffee sauce as it bakes giving you a soft, cake-like top with the sauce lurking underneath. All you need to do it scoop out some vanilla ice cream to serve it. It really needs to be served warm or hot. And is best eaten on the day of cooking. Golden syrup is a necessary ingredient for this dessert and can be found either on Amazon or some grocery stores; I buy it in a can but grocery stores in the US usually sell it in a squeeze bottle.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Australian, English
Servings: 8
Calories: 389kcal
Author: Lovoni

Equipment

  • 6-cup baking dish

Ingredients

  • 1 1/3 cups self-rising flour (self raising flour)
  • 1/3 cup packed dark brown sugar
  • Pinch of salt
  • 1/2 cup whole milk
  • 1/2 cup melted butter
  • 1/3 cup golden syrup
  • 1 large egg
BUTTERSCOTCH SAUCE
  • 3/4 cup dark brown sugar
  • 2 1/2 tablespoons cornstarch cornflour
  • Pinch of salt
  • 2 cups boiling water
  • 3 tablespoons golden syrup

Instructions

  • Preheat the oven to 350°F (180°). Grease a 6-cup (1.5L/1 1/2 quart) baking dish with a little extra melted butter.
  • Whisk together the flour, sugar and salt in a medium bowl.
  • Whisk together the milk, butter, syrup and egg together in another medium bowl. Add to the flour mixture and stir or whisk until well combined. Scrap the mixture into the baking dish and smooth the top.

To make the sauce:

  • Combine sugar, cornstarch and salt in a small bowl. Carefully combine the boiling water and golden syrup in 2-cup measuring jug or something similar. Working quickly so the water doesn’t cool down, Sprinkle all the brown sugar mixture over the top of the pudding in the baking dish.
  • Using the back of a large serving spoon and holding the spoon down as close the cake batter as possible, carefully and slowly pour the water over the back of the spoon onto the cake batter. You don’t want to break the surface of the batter and pouring the water over the back of the spoon helps prevent this. Bake for 40 minutes or the pudding is risen, golden and set.
  • Let stand 5 or 10 minutes before scooping into bowls and serving with ice cream. Serve warm. Serves 6 to 8.

Nutrition

Calories: 389kcal | Carbohydrates: 65g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 125mg | Potassium: 92mg | Fiber: 1g | Sugar: 48g | Vitamin A: 409IU | Calcium: 52mg | Iron: 1mg