Super Easy Butterscotch Self Saucing Pudding

Our simple butterscotch self saucing pudding is the ultimate winter comfort food. A soft and fluffy sponge pudding covered with sweet and rich butterscotch sauce. 

A butterscotch self saucing pudding in a baking dish with a spoon scooping a portion out.

It’s no secret that I’m a massive fan of dessert at anytime of the year… but winter desserts are my favourite! From a big cosy bowl of apple crumble (with homemade caramel sauce) to a simple apple pie with melt-in-your-mouth pastry… you really can’t beat a winter warmer dessert. 

And just like the chocolate self-saucing pudding version, this butterscotch pudding is always a winner!

A blue and white plate with a sponge pudding, butterscotch sauce and vanilla ice-cream.

What You Need For Butterscotch Pudding

There are two parts to this super easy self-saucing pudding:

  • the fluffy sweet sponge
  • the sweet butterscotch sauce

For the sponge, you’ll need:

  • brown sugar – I recommend using dark brown sugar as it gives the pudding a richer butterscotch flavour. If you don’t have dark brown sugar, you can absolutely use normal brown sugar (and it will be just as delicious!).
  • self-raising flour – also known as self-rising flour. If you don’t have self-raising flour, you can make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain flour.
  • melted butter – you can use either salted or unsalted butter in this recipe
  • egg – use a large egg (approximately 60g)
  • milk – I recommend using full fat (full cream) milk for the best result
  • golden syrup – this is a common baking ingredient in Australia and New Zealand. If you can’t buy golden syrup, you can replace it with corn syrup, honey or maple syrup. 

The ingredients for a butterscotch dessert.

For the butterscotch sauce, you’ll need:

  • extra brown sugar – again, dark brown sugar is best but it’s totally fine to use normal brown sugar
  • cornflour – also known as corn starch. This acts to thicken the rich butterscotch sauce at the base of the pudding.
  • boiling water 

The ingredients for butterscotch sauce.

Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

 

How To Make Self-Saucing Butterscotch Pudding

A self-saucing pudding is just like a little bit of magic! Once baked, you’ll end up with a deliciously soft and fluffy sponge on top… and a sweet sauce hiding underneath. 

Making The Sponge

Combine all of the sponge ingredients in a large bowl and stir together. 

Egg, melted butter and flour in a bowl.

Golden sweet pudding mixture in a mixing bowl.

Spread into a greased baking dish. 

Sweet pudding mixture in a baking dish.

Making The Sauce

Mix the brown sugar and cornflour together and then sprinkle over the sponge mixture. 

Brown sugar and cornflour sprinkled over a baking dish.

Carefully pour the boiling water over the sugar/cornflour (see my tips below) and bake until the sponge is golden and cooked through (the sauce hiding underneath will make the pudding very wobbly… this is a good thing!!!). 

A spoon over a baking dish showing how to add boiling water to a self-saucing pudding.

Water poured over a self-saucing pudding before baking.

Tips For Making Butterscotch Pudding

  • For a richer butterscotch flavour, use dark brown sugar. Alternatively, normal brown sugar is absolutely fine to use and will still be delicious!
  • Mix the brown sugar and cornflour together well before sprinkling over the sponge mixture. This will ensure your sauce is smooth and thickens evenly. 
  • Carefully pour the boiling water over the top – it’s important to very gently pour the boiling water over the top of the sugar/cornflour to avoid breaking the surface of the sponge. I recommend pouring the boiling water very slowly over the back of a large spoon and onto the sponge. This disperses the water and allows it to gently pour over the sponge. 
  • Equipment – you can prepare the pudding using a mixing bowl, spoon and kettle. Alternatively, you can use a Thermomix (scroll to the recipe card at the bottom for both methods). 
  • Don’t overcook – the pudding is ready as soon as a skewer inserted into the middle of the sponge section of the pudding comes out clean. Please note that the pudding will still be very wobbly (as the sauce is hiding underneath). Overcooking will reduce the amount of sauce at the base of the pudding which we don’t want to happen (we want LOTS of sauce!). 
  • Serve immediately – self-saucing puddings are best served immediately. Scoop a section of the sponge into a bowl, spoon over lots of sauce and top with plenty of ice-cream or cream! 

A caramel pudding with sauce and ice-cream on a plate.

A sweet dessert pudding with sauce and ice-cream on a spoon.

More Winter Puddings, Crumbles & Pies

If you love the cosiness of comfort food desserts, then please browse my collection of yummy winter warming desserts. 

A collage of homemade winter dessert recipes.

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This easy Butterscotch Self Saucing Pudding is a classic family favourite. It takes less than 10 minutes to prepare and tastes AMAZING... especially served with a big scoop of ice-cream!

Butterscotch Self Saucing Pudding

Our simple butterscotch self saucing pudding is the ultimate winter comfort food. A soft and fluffy sponge pudding covered with sweet and rich butterscotch sauce. 
5 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian recipe
Keyword: self saucing pudding
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 serves
Calories: 354kcal

Ingredients

  • 1/4 cup (50g) brown sugar
  • 1 1/4 cups (190g) self raising flour
  • 100 g butter melted
  • 1 egg
  • 1/2 cup (125g) milk
  • 3 tbs golden syrup
  • 1/2 cup (100g) brown sugar for sprinkling
  • 1 tbs cornflour
  • 1 1/2 cups (375g) boiling water

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius fan-forced (180 degrees celsius conventional). Grease a large 6 cup capacity (1.6 litre) baking dish and set aside. 
  • Place the brown sugar, self raising flour, melted butter, egg, milk and golden syrup into a bowl and mix until well combined. Pour into the prepared dish. 
  • Mix the remaining brown sugar and the cornflour together and sprinkle over the pudding base. 
  • Carefully pour the boiling water over the top (see notes).
  • Bake in the oven for 40 minutes or until the top is golden and firm to the touch. 
  • Serve with ice-cream or custard. 

Thermomix Method

  • Preheat oven to 160 degrees celsius fan-forced (180 degrees celsius conventional). Grease a large 6 cup capacity (1.6 litre) baking dish and set aside. 
  • Place the brown sugar, self raising flour, melted butter, egg, milk and golden syrup into the Thermomix bowl and mix together on Speed 5, 20 seconds or until well combined.
  • Pour into the prepared dish. 
  • In a clean Thermomix bowl, mix the brown sugar and cornflour together on Speed 6, 10 seconds.
  • Sprinkle over the pudding base. Carefully pour the boiling water over the top. 
  • Bake in the oven for 40 minutes or until the top is golden and firm to the touch. 
  • Serve with ice-cream or custard. 

Notes

RECIPE NOTES & TIPS
Ingredients Info
  • brown sugar – I recommend using dark brown sugar as it gives the pudding a richer butterscotch flavour. If you don’t have dark brown sugar, you can absolutely use normal brown sugar (and it will be just as delicious!).
  • self-raising flour – also known as self-rising flour. If you don’t have self-raising flour, you can make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain flour.
  • melted butter – you can use either salted or unsalted butter in this recipe
  • egg – use a large egg (approximately 60g)
  • milk – I recommend using full fat (full cream) milk for the best result
  • golden syrup – this is a common baking ingredient in Australia and New Zealand. If you can’t buy golden syrup, you can replace it with corn syrup, honey or maple syrup. 
  • cornflour – also known as corn starch. This acts to thicken the rich butterscotch sauce at the base of the pudding.
More Recipe Tips
  • For a richer butterscotch flavour, use dark brown sugar. Alternatively, normal brown sugar is absolutely fine to use and will still be delicious!
  • Mix the brown sugar and cornflour together well before sprinkling over the sponge mixture. This will ensure your sauce is smooth and thickens evenly. 
  • Carefully pour the boiling water over the top – it’s important to very gently pour the boiling water over the top of the sugar/cornflour to avoid breaking the surface of the sponge. I recommend pouring the boiling water very slowly over the back of a large spoon and onto the sponge. This disperses the water and allows it to gently pour over the sponge. 
  • Equipment – you can prepare the pudding using a mixing bowl, spoon and kettle. Alternatively, you can use a Thermomix (scroll to the recipe card at the bottom for both methods). 
  • Don’t overcook – the pudding is ready as soon as a skewer inserted into the middle of the sponge section of the pudding comes out clean. Please note that the pudding will still be very wobbly (as the sauce is hiding underneath). Overcooking will reduce the amount of sauce at the base of the pudding which we don’t want to happen (we want LOTS of sauce!). 
  • Serve immediately – self-saucing puddings are best served immediately. Scoop a section of the sponge into a bowl, spoon over lots of sauce and top with plenty of ice-cream or cream! 

Nutrition

Calories: 354kcal | Carbohydrates: 57g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 113mg | Potassium: 94mg | Fiber: 1g | Sugar: 29g | Vitamin A: 365IU | Calcium: 48mg | Iron: 0.6mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

 

34 thoughts on “Super Easy Butterscotch Self Saucing Pudding”

  1. Ellie T says:

    5 stars
    This was incredible. I have made a lot of self saucing puddings and this one has incredible texture and the amount and consistency of the sauce was perfect!

    1. Lucy says:

      Thank you so much! xx

  2. Jane Pickering says:

    Golden syrup is Very Aussie! & Very Yummy. It is used a lot in “Old Time” baking recipes.

  3. Amy Goldstein says:

    5 stars
    I’m from the US and just purchased some golden syrup (after watching a British cooking show!). Searching for ways to use it, this recipe sounds like something I would love. I can’t wait to make it!

    1. Lucy says:

      Oh perfect!!! Good luck!!

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