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A serving of warm butterscotch pudding is shown in a bowl on the white marble cooktop, topped with a scoop of vanilla ice cream, ready to be enjoyed.

Self Saucing Butterscotch Pudding

Warm, cozy, and indulgent, this Butterscotch Pudding features a fluffy cake with a rich, buttery sauce beneath. Topped with ice cream, it’s the ultimate comfort dessert!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine Australian
Servings 6
Calories 449 kcal

Equipment

  • 6-cup (1.6L) baking dish
  • Mixing bowls
  • Whisk
  • Dessert spoon
  • Skewer

Ingredients
  

Butterscotch Pudding:

  • 1/4 cup 50g dark brown sugar, packed
  • 1 1/4 cup 185g plain flour (all purpose flour)
  • 2.5 tsp baking powder
  • 100 g 7 tbsp unsalted butter melted
  • 1 egg
  • 1/2 cup 125ml milk (full or low fat)
  • 4 tbsp golden syrup Note 2

Butterscotch Sauce:

  • 3/4 cup 150g dark brown sugar, packed
  • 2 tbsp cornflour / corn starch
  • 2 cups 500ml boiling water

Serving:

  • Vanilla ice cream

Instructions
 

  • Preheat oven to 180°C/350°F (160°C fan) and grease a 6-cup baking dish.
  • For the sauce, mix the brown sugar and cornflour in a bowl and set aside.
    A bowl on the white marble cooktop contains dark brown sugar and cornflour being mixed together, forming a uniform blend for the butterscotch sauce base.
  • In another bowl, combine the pudding ingredients: dark brown sugar, flour, and baking powder. Whisk together.
    A mixing bowl on the white marble cooktop holds dark brown sugar, flour, and baking powder whisked together to create the dry ingredients for the pudding.
  • Add melted butter, egg, milk, and golden syrup to the dry ingredients and whisk until mostly smooth.
    Melted butter, egg, milk, and golden syrup are whisked into the dry ingredients in a mixing bowl on the white marble cooktop, creating a smooth, golden pudding batter.
  • Pour the batter into the prepared baking dish and smooth the surface.
    The pudding batter is being poured into the greased baking dish on the white marble cooktop, with the surface leveled for even baking.
  • Sprinkle the brown sugar and cornflour mixture evenly over the top of the batter.
    The mixture of brown sugar and cornflour is being sprinkled evenly over the pudding batter in the baking dish on the white marble cooktop, creating a topping layer.
  • Carefully pour the boiling water over the back of a spoon close to the batter to keep the top undisturbed.
    Boiling water is being carefully poured over the back of a spoon onto the pudding batter in the baking dish on the white marble cooktop, ensuring the batter remains undisturbed.
  • Bake for 40 minutes, or until a skewer inserted into the pudding comes out clean.
    The baking dish is shown inside the oven on the white marble cooktop, baking at 180°C (350°F). The pudding develops a golden, set surface as it bakes for 40 minutes.
  • Serve warm with vanilla ice cream.
    A serving of warm butterscotch pudding is shown in a bowl on the white marble cooktop, topped with a scoop of vanilla ice cream, ready to be enjoyed.