Self Saucing Butterscotch Pudding (Print Version)
# Ingredients:
→ Butterscotch Pudding
01 -
1/4 cup (50g) dark brown sugar, packed
02 -
1 1/4 cup (185g) all-purpose flour
03 -
2.5 tsp baking powder
04 -
7 tbsp (100g) unsalted butter, melted
05 -
1 large egg
06 -
1/2 cup (125ml) milk, full or low fat
07 -
4 tbsp golden syrup
→ Butterscotch Sauce
08 -
3/4 cup (150g) dark brown sugar, packed
09 -
2 tbsp corn starch
10 -
2 cups (500ml) boiling water
→ Serving
11 -
Vanilla ice cream
# Instructions:
01 -
Preheat the oven to 350°F (180°C; 160°C fan). Grease a 6-cup (1.6L) baking dish with butter.
02 -
In a bowl, whisk together dark brown sugar and corn starch until combined. Set aside.
03 -
In a separate bowl, whisk sugar, flour, and baking powder to blend evenly. Add melted butter, egg, milk, and golden syrup, whisking until mostly free of lumps.
04 -
Pour the pudding batter into the prepared baking dish and smooth the surface.
05 -
Evenly sprinkle the sugar and corn starch mixture over the batter surface.
06 -
Gently pour boiling water over the batter using the back of a dessert spoon held close to the surface to avoid breaking the batter’s surface.
07 -
Bake for 40 minutes or until a skewer inserted into the cake portion comes out clean.
08 -
Cut through the pudding to reveal the butterscotch sauce beneath. Serve by scooping pudding into bowls, drenched with butterscotch sauce, and topped with vanilla ice cream.
# Notes:
01 -
Use dark brown sugar to enhance the butterscotch flavor. Substitute golden syrup with dark corn syrup or honey if unavailable. Best consumed fresh as the sauce seeps into the sponge; store components separately if refrigerating or freezing.