Description
This Self Saucing Butterscotch Pudding is a luscious Australian dessert featuring a moist cake base topped with a rich, gooey butterscotch sauce that forms beneath the cake as it bakes. Served warm with vanilla ice cream, it combines comforting flavors of dark brown sugar, golden syrup, and buttery goodness in a simple oven-baked preparation perfect for sharing.
Ingredients
Pudding Batter
- 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
Butterscotch Sauce
- 3/4 cup (150g) dark brown sugar, packed
- 2 tbsp cornflour (corn starch)
- 2 cups (500ml) boiling water
To Serve
- Vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan) to ensure it’s at the right temperature when ready to bake.
- Prepare Baking Dish: Grease a 6-cup (1.6L/1.6Q) baking dish generously with butter to prevent sticking.
- Make Butterscotch Sauce Mixture: In a bowl, whisk together the dark brown sugar and cornflour. Set this mixture aside; it will form the sauce at the bottom during baking.
- Mix Pudding Batter Dry Ingredients: In another bowl, whisk the dark brown sugar, plain flour, and baking powder until combined evenly.
- Add Wet Ingredients: Add the melted butter, egg, milk, and golden syrup to the dry ingredients. Whisk until mostly smooth with no lumps remaining.
- Transfer Batter: Pour and scrape the batter into the prepared baking dish, smoothing the surface with a spatula.
- Sprinkle Sauce Mixture: Evenly sprinkle the butterscotch sauce sugar and cornflour mixture all over the surface of the batter.
- Add Boiling Water: To avoid breaking the batter surface, gently pour boiling water over the back of a dessert spoon held close to the batter’s surface, distributing it evenly over the sugar mixture.
- Bake: Place the dish in the oven and bake for 40 minutes, or until a skewer inserted into the cake portion comes out clean.
- Reveal Sauce: Once baked, cut gently through the pudding to see the luscious butterscotch sauce underneath.
- Serve: Scoop portions into bowls, spoon generous amounts of the butterscotch sauce over the pudding, and top with vanilla ice cream for a decadent finish.
Notes
- Using the back of the spoon to pour boiling water softens the pour and prevents breaking the batter surface, allowing the sauce to form properly.
- Full fat or low fat milk can be used depending on preference; the texture and richness will slightly vary.
- This pudding is best served warm and fresh out of the oven paired with cold vanilla ice cream for balance.
- Ensure the baking dish is at least 6 cups in capacity to allow proper layering of pudding and sauce.
- You can substitute golden syrup with light corn syrup or maple syrup in a pinch but will slightly alter the flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
