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This self-saucing butterscotch pudding is one of those cozy desserts that feels like a warm hug on a chilly evening. The magic happens as it bakes, creating a soft cake layer on top with a luscious butterscotch sauce bubbling underneath. It’s perfect when you want an impressive dessert with minimal fuss.
I first made this after spotting the recipe in an old cookbook, and it quickly became my go-to dessert for family gatherings. Now they all expect it whenever I’m in the kitchen.
Ingredients
- Dark brown sugar: packed with molasses, it gives the pudding its deep butterscotch flavor, so choose a quality brand for best taste
- Plain flour: all-purpose flour works well, sifted to ensure a light batter
- Baking powder: creates that fluffy pudding texture, check it’s fresh for a good rise
- Unsalted butter: melts into the batter for richness, use real butter for the best mouthfeel
- Egg: binds everything together and adds structure, at room temperature it blends with ease
- Milk: full or low fat both work, your choice based on how rich you want the pudding
- Golden syrup: adds a unique toffee sweetness, if you cannot find it, dark corn syrup or honey are fair substitutes
- Cornflour: thickens the sauce under the pudding, giving it that perfect syrupy consistency
- Boiling water: poured carefully to not break the batter’s surface, it helps form the signature sauce
- Vanilla ice cream: the cold, creamy counterpoint to the warm pudding when serving
Step-by-Step Instructions
- Preheat the oven:
- Set your oven to 180 degrees Celsius or 350 Fahrenheit, or 160 degrees Celsius if you have a fan-forced oven, so it’s ready to create even heat for baking.
- Grease the baking dish:
- Use butter to thoroughly grease a 1.6-liter capacity baking dish. This keeps the pudding from sticking and helps it cook evenly.
- Prepare the butterscotch sauce mixture:
- Whisk together the dark brown sugar and cornflour in a mixing bowl until combined. Set this aside for later.
- Make the pudding batter:
- In another bowl, whisk the dark brown sugar, plain flour, and baking powder. Next, add the melted butter, egg, milk, and golden syrup. Whisk gently yet thoroughly until the batter is smooth but don’t worry about a few small lumps.
- Assemble the pudding:
- Pour the batter into your prepared baking dish and smooth the surface with a spatula. Sprinkle the sugar and cornflour mixture evenly over the top of the batter.
- Pour the boiling water:
- Slowly pour the boiling water over the back of a dessert spoon held just above the surface of the batter. This softens the pour to avoid breaking the surface and helps the sauce form underneath the pudding.
- Bake the pudding:
- Place the dish in the preheated oven and bake for about 40 minutes until the cake part is set and a skewer inserted into it comes out clean.
- Serve your pudding:
- Cut into the pudding and watch the glossy butterscotch sauce appear underneath. Spoon warm pudding and sauce into bowls and top with vanilla ice cream for the perfect finish.
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My favorite ingredient here has to be the dark brown sugar. Its rich, almost smoky molasses flavor really defines the butterscotch taste in this pudding. A favorite family memory is when my kids excitedly dug into this after school one rainy afternoon, the warm pudding melting the ice cream into a dreamy caramel swirl.
Storage Tips
This pudding is definitely best enjoyed straight from the oven. If you end up with leftovers, carefully lift the sponge off the sauce and store both separately in airtight containers. Both parts freeze well when kept apart, and you can reheat the pudding gently, adding back warmed sauce for that fresh-made feel.
Ingredient Substitutions
If you don’t have golden syrup, try using dark corn syrup or honey. Keep in mind honey is sweeter and floral, so it might alter the flavor slightly. For a gluten-free option, experiment with a gluten-free flour blend but baking powder freshness is crucial for the rise.
Serving Suggestions
A scoop of vanilla ice cream is classic, but a dollop of whipped cream or custard would also be delicious. Fresh sliced bananas or toasted nuts scattered over the top bring added texture and richness.
Cultural Context
Self-saucing puddings are a beloved tradition in Australian baking, combining dessert and sauce into one effortlessly. This butterscotch version is a comforting twist on their popular chocolate or lemon varieties, often served in family homes or cozy cafes.
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Frequently Asked Questions
- → What gives the butterscotch sauce its rich flavor?
The dark brown sugar combined with golden syrup creates the deep caramel notes essential to the sauce's characteristic butterscotch flavor.
- → Why is boiling water poured over the batter before baking?
Pouring boiling water gently over the sugar mixture allows the butterscotch sauce to form beneath the sponge during baking, resulting in a self-saucing texture.
- → Can I substitute golden syrup if unavailable?
Yes, alternatives like dark corn syrup or honey can be used, as the primary caramel flavor comes from the dark brown sugar and sauce.
- → How should leftovers be stored for best texture?
Separate the sponge from the sauce as soon as possible and store them separately to prevent sogginess; both components freeze well if stored properly.
- → What is the best way to serve this dessert?
Scooping the pudding into bowls and topping generously with vanilla ice cream provides a delightful contrast between warm sauce and cold creaminess.