Butterscotch Self Saucing Pudding

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!

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 429kcal

Author Sally

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

Don’t have self-raising flour? You can make your own by adding 1 ½ teaspoons of baking powder to 1 cup of all-purpose flour.

Nutrition