For a classic dessert, you can’t go past easy Self Saucing Butterscotch Pudding! This recipe requires just a few basic ingredients and you can make and bake this pudding within an hour. We love to enjoy this Butterscotch pudding with vanilla ice-cream, however it’s also perfect served with a generous dollop of cream or even on its own.
Why you will love this recipe
- Self-saucing – I love a good self saucing pudding (hello Sticky Date and Apple and Caramel Puddings!) and this Self Saucing Butterscotch Pudding is right up there with my favourite easy desserts.
- Simple – you can be enjoying this classic dessert in around one hour.
- Budget friendly – you don’t need any special ingredients to make this recipe, you most likely already have everything you need in your fridge and pantry.f
How to Make a Self-Saucing Butterscotch Pudding:
- Combine brown sugar and self raising flour in a bowl.
- Add the melted butter, egg, vanilla extract, milk and golden syrup and stir well.
- Transfer to your baking dish and sprinkle brown sugar and cornflour over the top.
- Carefully pour the boiling water over the top.
- Bake!
Tips for Making a Self Saucing Butterscotch Pudding:
- You can use different size baking dishes for this recipe, however your cooking time will vary.
- As there can be variances between different ovens, I suggest checking your pudding after 30 minutes of baking time to ensure that it doesn’t over cook.
- When pouring the boiling water over the pudding, slowly pour the water onto the back of a spoon to help minimise the splash back.
- If you find that little pieces of your batter and getting mixed in with the water, that is ok. You just don’t want any big clumps of mixture being disturbed as this will impact on the thickness and consistency of your pudding layer.
More easy dessert recipes:
- Apple Sponge Pudding
- Easy Chocolate Trifle Recipe
- Chocolate Brioche Hot Cross Bun Pudding
- Chocolate Steamed Pudding
- Nan’s Easy Pavlova Recipe
- Apple Sponge Pudding
- Easy Caramel Tarts
- Chocolate Ripple Cake with Caramel
- Easy Croissant Pudding
Self Saucing Butterscotch Pudding
This easy Self Saucing Butterscotch Pudding is incredibly simple to make and it's the perfect comfort food dessert.
Ingredients
- ¾ cup brown sugar 150 grams
- 1 & ¼ cups self raising flour 190 grams
- 100 grams butter melted
- 1 egg
- 1 tsp vanilla extract
- ½ cup milk 130 grams
- 1 tbsp cornflour
- 4 tbsp golden syrup
- 1 & ½ cups boiling water 375 grams
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and lightly grease a 6 cup baking dish.
- Place the self raising flour and ¼ cup of brown sugar into a large bowl and stir to combine.
- Add the milk, 2 tablespoons of golden syrup, egg, vanilla extract and melted butter and whisk until the mixture is smooth. Transfer the mixture to your baking dish.
- Combine the cornflour and remaining brown sugar in a small bowl, before sprinkling over the top of the pudding.
- Carefully combine the boiling water with the remaining 2 tablespoons of golden syrup and pour over the top of the mixture before popping into your oven to bake for 35 minutes or until the pudding is cooked when tested with a skewer.
Thermomix Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and lightly grease a 6 cup baking dish.
- Place the cornflour and 100 grams of brown sugar into your Thermomix bowl and mix for 5 seconds, speed 6 to combine. Scrape down the sides of your Thermomix bowl and transfer the mixture to a small bowl and set aside until needed.
- Without washing the bowl, place the butter into your Thermomix and cook for 2 minutes, 60 degrees or until melted.
- Add the self raising flour, remaining brown sugar (50 grams), milk, vanilla extract and 2 tablespoons of golden syrup and egg to the Thermomix bowl and mix for 10 seconds, speed 4. Scrape down the base and sides of your bowl and mix for a further 5 seconds, speed 4 to combine. Transfer the mixture to your baking dish.
- Combine the cornflour and remaining brown sugar in a small bowl, before sprinkling over the top of the pudding.
- Carefully combine the boiling water with the remaining 2 tablespoons of golden syrup and pour over the top of the mixture before popping into your oven to bake for 35 minutes or until the pudding is cooked when tested with a skewer.
Notes
- You can use different size baking dishes for this recipe, however your cooking time will vary.
- As there can be variances between different ovens, I suggest checking your pudding after 30 minutes of baking time to ensure that it doesn’t over cook.
- When pouring the boiling water over the pudding, slowly pour the water onto the back of a spoon to help minimise the splash back.
Nutrition
Calories: 214kcalCarbohydrates: 45gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 34mgPotassium: 92mgFiber: 1gSugar: 30gVitamin A: 75IUCalcium: 55mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Looking for even more recipes?
You can find more easy recipes in our Family Dinners Made Easy Book (avialable in both regular and Thermomix versions- or you can check out all of my books, eBooks and products here.
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