This rich and comforting classic butterscotch self saucing pudding recipe is a family favourite. It is such a perfect winter dessert with a soft and fluffy pudding cake and a luscious butterscotch sauce that magically forms while baking. This pudding absolutely must be served warm with a scoop of vanilla ice cream!
In winter there is nothing better than a cosy, warm and sweet dessert. My absolute favourite, go to recipe for this time of year is a classic chocolate self saucing pudding, but if chocolate isn’t your vibe or you want something a little different then this butterscotch variation is going to tick all your boxes.
I seriously cannot explain just how indulgent and delicious this dessert is. Especially when served warm with your favourite vanilla ice cream!
This is my dairy free version of this Australian classic winter dessert which is achieved with just a few easy swaps and then served with either a lactose free or dairy free ice cream – whichever works for your dietary needs.
Honestly I’ve been making self saucing puddings for as long as I can remember and I still can’t understand exactly how they taste so good yet are ridiculously easy to make. They are the perfect dinner party recipe because you really don’t need to spend any time in the kitchen.
But speaking from experience, 40 minutes of baking time can feel a little long when you really just want dessert, but I promise you it’s so worth the wait!
Key Ingredients
To make this butterscotch self saucing pudding you really only need a few basic pantry ingredients.
- Dairy free butter – I always use Nuttelex buttery to replace butter in my recipes to keep them dairy free as I find it has the best taste and texture. In the US I believe the most similar alternative is Earth Balance.
- Egg – this recipe uses an egg to bind the ingredients together and help keep the pudding light and soft.
- Dairy free milk – I like to use oat milk but you can use soy milk, almond milk or any other dairy free milk you prefer. You could also use lactose free milk if you wanted to just avoid the lactose without removing all the dairy.
- Golden syrup – the key to the butterscotch flavour. This is a common ingredient in Australia and the UK and there really isn’t an alternative that is going to work the same when it comes to flavour.
- Self raising flour – making this a super easy recipe we use self raising flour as it already contains a leavener. If you don’t have any, you can make your own by combining baking powder and plain flour (all purpose flour).
- Dark brown sugar – dark brown sugar gives extra richness and deep caramel flavour however regular brown sugar will also work fine.
- Cornflour – also known as corn starch, is used in the topping which when combined with the brown sugar will create a beautiful and thick butterscotch sauce in the bottom of the dish.
Step-By-Step Instructions
Honestly this is one of the easiest desserts to make, you’ll be so impressed at how quickly it comes together!
To make this self saucing butterscotch pudding you’ll need a large baking dish, you can use a rectangular or oval shape depending on what you have available but it should be approximately 34x24cms. You’ll also need a large mixing bowl and a spatula.
Start by preheating the oven to 180°C and grease the baking dish with dairy-free butter. In a large mixing bowl, combine the melted dairy-free butter, egg, milk, and golden syrup. Mix well until you have a smooth mixture. Add the dark brown sugar and self-raising flour to the bowl and mix everything together until the pudding batter comes together without any lumps.
Spoon the pudding batter into the greased baking dish, spreading it evenly to cover the entire dish.
In a separate bowl, combine the dark brown sugar and cornflour to make the topping. Sprinkle the topping mixture evenly over the pudding batter in the baking dish, ensuring it covers the entire surface.
Carefully pour boiling water over the back of a metal spoon onto the pudding. This method helps the water sit on top of the batter.
Place the baking dish into the preheated oven and bake for approximately 40 minutes, or until the pudding is golden on top and the cake is set. A skewer inserted should come out clean.
Remove the pudding from the oven and allow it to cool slightly before serving while still warm with a big scoop of vanilla ice cream.
Recipe FAQs
While a rectangular 34x24cm baking dish is recommended for this recipe, you can use a similar-sized dish or even individual ramekins. Just keep in mind that the baking time may vary depending on the size and shape of the dish, so keep an eye on the pudding while it bakes.
Golden syrup contributes to the distinct flavour of butterscotch in this pudding therefore I don’t recommend substituting it.
Yes, you can use regular milk and butter if you don’t have dietary restrictions and require this recipe to be dairy free. Simply substitute it in equal amounts.
Absolutely! Leftover pudding can be reheated in the microwave or oven. Simply place individual servings in a microwave-safe dish and heat in short intervals, stirring occasionally, until warm. You can also reheat the entire baking dish in a preheated oven at a low temperature until warmed through.
More classic winter desserts:
Vegan Sticky Date Pudding
Vegan Apple Crumble
Chocolate Lava Cakes
Strawberry Crumble
Lazy Apple Turnovers
Butterscotch Self Saucing Pudding
Ingredients
For the pudding:
- 100 g dairy free butter melted
- 1 egg
- ½ cup dairy free milk
- 4 tablespoon golden syrup
- ¼ cup dark brown sugar
- 1 ¼ cup self raising flour
For the topping:
- ¾ cup dark brown sugar
- 2 tablespoon cornflour
- 2 cups boiling water
- Vanilla ice cream to serve
Instructions
- Preheat your oven to 180°C and grease a rectangular 34x24cm baking dish with dairy-free butter.
- In a large mixing bowl, combine the melted dairy-free butter, egg, milk, and golden syrup and mix well to combine. Add in the dark brown sugar and self raising flour and will until your pudding batter comes together.
- Spoon the pudding batter into the greased baking dish, spreading it evenly.
- In a separate bowl, prepare the topping by combining the dark brown sugar and cornflour and sprinkle the topping mixture evenly over the pudding batter.
- Carefully pour the boiling water over the back of a metal spoon over the pudding. The spoon will ensure that the water sits on the top rather than causing an indent in the pudding batter.
- Carefully place the baking dish into the oven and bake for approximately 40 minutes, or until the pudding is golden on top and the cake is set. It should spring back when pressed slightly.
- Remove the pudding from the oven and allow it to cool slightly before serving while still warm, with vanilla ice cream.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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