Name: Self Saucing Butterscotch Pudding Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Australian
Ingredients: 1/4 cup (50g) dark brown sugar, packed; 1 1/4 cup (185g) plain flour (all purpose flour); 2.5 tsp baking powder; 100g / 7 tbsp unsalted butter, melted; 1 egg; 1/2 cup (125ml) milk (full or low fat); 4 tbsp golden syrup; 3/4 cup (150g) dark brown sugar, packed; 2 tbsp cornflour (corn starch); 2 cups (500ml) boiling water; Vanilla ice cream

Jump to Recipe· 4.3 from 86 reviews

If you’re craving a comforting dessert that feels like a warm hug on a chilly day, this Self Saucing Butterscotch Pudding Recipe is the answer you’ve been searching for. Imagine a tender, fluffy pudding layer with a rich, gooey butterscotch sauce just beneath the surface that naturally pours out when you serve it – pure magic in a dish! The joy of this dessert is not just in its luscious flavors but also in its simplicity and the little surprise that happens with every spoonful. It’s a timeless crowd-pleaser that you’ll want to make again and again, whether for family dinners, friendly gatherings, or just treating yourself to something decadently sweet.

Ingredients You’ll Need

A close-up top view of a golden brown baked dish with a cracked and uneven crust in a white oval baking dish. The surface shows a mix of darker and lighter golden shades with a rough texture, indicating a soft and moist inside. The dish rests on a white marbled surface, with a white cloth partially visible under the baking dish. Some baked bits stick slightly to the edges of the dish, adding a rustic feel. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Self Saucing Butterscotch Pudding Recipe plays a crucial role in creating that perfect balance of texture and flavor. From the dark brown sugar that delivers deep caramel notes, to the golden syrup that adds a luscious, golden color and rich sweetness—these simple pantry staples come together to create something truly special.

1/4 cup (50g) dark brown sugar (packed): Adds warm caramel tones and moistness to the pudding base.
1 1/4 cup (185g) plain flour: Provides the structure and softness in the pudding layer.
2.5 tsp baking powder: Gives the pudding a light, airy rise.
100g / 7 tbsp unsalted butter (melted): Brings richness and tenderness to the batter.
1 egg: Binds the ingredients and adds body to the pudding mixture.
1/2 cup (125ml) milk: Keeps the batter moist and smooth; can be full or low fat.
4 tbsp golden syrup: Infuses that classic butterscotch sweetness with a beautiful golden hue.
3/4 cup (150g) dark brown sugar (packed): Used in the sauce mixture for that deep caramel flavor beneath the pudding.
2 tbsp cornflour / corn starch: Thickens the butterscotch sauce to perfection.
2 cups (500ml) boiling water: Poured over the pudding to activate the saucing magic during baking.
Vanilla ice cream: The irresistible finishing touch that complements warm butterscotch beautifully.

How to Make Self Saucing Butterscotch Pudding Recipe

Step 1: Preheat and Prepare Your Dish

Start by heating your oven to 180°C (350°F) or 160°C if you’re using a fan-forced oven. Butter a 6-cup baking dish liberally to ensure your pudding doesn’t stick and that it bakes evenly. This simple step sets the stage for an easy cleanup and perfect presentation.

Step 2: Create the Butterscotch Sauce Mixture

In a small bowl, whisk together the 3/4 cup of dark brown sugar and cornflour. This mixture will later dissolve into a rich, glossy butterscotch sauce as the pudding bakes. Setting this aside keeps it ready for the magic moment when it combines with boiling water.

Step 3: Mix the Pudding Batter

In a larger bowl, combine the 1/4 cup dark brown sugar, plain flour, and baking powder. Give them a good whisk to make sure everything is evenly distributed. This dry mix is the foundation of your fluffy pudding layer.

Step 4: Add the Wet Ingredients

Now pour in the melted butter, crack in the egg, add the milk, and drizzle the golden syrup. Whisk everything together until mostly lump free and smooth. Don’t worry if a few tiny lumps remain—once baked, the texture will be delightfully tender.

Step 5: Assemble the Pudding

Transfer your batter carefully into the greased baking dish and smooth the surface gently with the back of a spoon or spatula. Then evenly sprinkle the butterscotch sugar mixture on top. This layering ensures the signature self-saucing effect.

Step 6: Pour Boiling Water Over

Using the back of a dessert spoon held close to the batter, pour the boiling water slowly and evenly over the surface. This technique softens the impact of the hot water so the batter doesn’t break apart. The boiling water will seep down, dissolving the sugar mixture and creating that luscious sauce beneath the pudding as it cooks.

Step 7: Bake Until Perfect

Pop your dish into the oven and bake for about 40 minutes. You’ll know it’s done when a skewer poked into the cake part comes out clean. The top will be spongy and golden, while the bottom bubbles with rich butterscotch sauce—pure bliss waiting to be enjoyed.

Step 8: Serve and Enjoy

When it’s time to serve, cut through the pudding to reveal the glorious butterscotch sauce hiding underneath. Scoop generous portions into bowls and add a big dollop of creamy vanilla ice cream, which melts perfectly into the warm sauce, creating a heavenly contrast of temperatures and textures. Yum!

How to Serve Self Saucing Butterscotch Pudding Recipe

A white bowl holds a dessert with three visible layers: at the bottom is a moist, golden-brown cake layer with a slightly rough texture, topped by a thick, shiny caramel sauce that spreads over and around the cake, and on top sits a smooth, round scoop of creamy white ice cream that is starting to melt slightly, creating soft white streaks mixing with the caramel. A silver spoon rests inside the bowl at the front, and the bowl is set on a dark cloth on a white marbled surface. In the background, there is a white serving dish with more of the same dessert inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Although this pudding sings on its own, a few creative garnishes take it to the next level. Try adding a sprinkle of toasted chopped pecans or walnuts for a lovely crunch, a light dusting of cinnamon for warmth, or even a drizzle of extra golden syrup if you prefer it sweeter. Fresh mint leaves can add a delightful hint of freshness and a splash of color.

Side Dishes

Serve this indulgent Self Saucing Butterscotch Pudding Recipe with simple sides to balance those cozy flavors. A fresh fruit salad with tart berries or sliced apples offers a crisp contrast, while a cup of black coffee or a warm chai latte complements the sweetness beautifully. For a grown-up twist, a glass of dessert wine can pair wonderfully too.

Creative Ways to Present

Presentation can elevate this humble dessert into a showstopper. Consider serving the pudding in individual ramekins for an elegant touch, or spoon it out at the table for that dramatic reveal of the butterscotch sauce beneath. For a dinner party, assembling the pudding in clear glass dishes lets everyone admire its tempting layers before diving in.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them covered in the refrigerator for up to three days. The butterscotch sauce might thicken as it chills, but don’t worry—it comes back to life with reheating.

Freezing

This pudding freezes fairly well in a tightly sealed container for up to two months. To maintain the best texture, freeze in individual portions. After thawing in the fridge overnight, you can reheat gently in the oven or microwave.

Reheating

Reheat your Self Saucing Butterscotch Pudding Recipe in the oven at a low temperature (around 150°C or 300°F) until warmed through, or microwave individual portions for about 1-2 minutes. To revive the sauce’s glossy texture, stir briefly once heated, and consider topping with fresh ice cream for that meltingly perfect finish.

FAQs

What makes this pudding “self saucing”?

The magic lies in pouring boiling water over the sugar and cornflour mix atop the batter before baking. During cooking, the water dissolves the sugar mixture, creating a rich buttery sauce underneath the pudding without needing any extra steps after baking.

Can I use light brown sugar instead of dark brown sugar?

Yes, you can substitute light brown sugar, but the flavor and color will be slightly lighter. Dark brown sugar gives a richer, more caramel-like taste that’s ideal for this recipe.

Is it possible to make this pudding gluten-free?

Absolutely! Swap the plain flour for a gluten-free all-purpose flour blend. Make sure your baking powder is gluten-free as well. The texture might vary slightly but the butterscotch delight remains.

Can I prepare the batter in advance?

It’s best to prepare and bake the pudding fresh to get that perfect saucing effect. However, you can mix the dry ingredients in advance and keep them in an airtight container to save time later.

What’s the best way to serve leftovers?

Leftovers are delicious warmed up with a scoop of fresh vanilla ice cream or a dollop of whipped cream. You can also add a sprinkle of nuts or a drizzle of caramel sauce to freshen the experience.

Final Thoughts

I cannot recommend this Self Saucing Butterscotch Pudding Recipe enough if you want a straightforward dessert that delivers on flavor and comfort. It’s that rare kind of dish that feels special yet is so easy to make, perfect for warming hearts and bringing smiles. Once you try it, it will definitely become a staple in your recipe box for all those moments when you want a sweet treat with minimal fuss but maximum taste.