butterscotch pudding

Self-saucing Butterscotch Pudding


For a perfect end to any meal, a scrummy butterscotch pudding.



6 serves

Prep time

30 minutes

Cooking time

40 minutes


  • 1 1/3 cups self raising flour

  • 1/3 cup brown sugar

  • 100 grams butter, melted and cooled

  • 1 egg

  • 1/2 cup milk

  • 1 tsp vanilla extract

  • 1/3 cup walnuts, chopped

  • cream or vanilla ice cream, to serve

Ingredients Sauce

  • 1/4 cup brown sugar

  • 1/4 cup golden syrup

  • 40 grams butter, chopped

  • 1 1/2 cups boiling water


  • Preheat oven to 180C or 160C fan-forced. Grease 6 medium sized ramekins or a 6 cup capacity ovenproof dish.
  • Sift flour and sugar into a bowl and make a well in the centre.
    Whisk together butter, egg, milk and vanilla with a fork and pour into the dry ingredients. With a wooden spoon, fold together until evenly combined, then fold through the walnuts. Spoon into prepared dish and smooth the surface.
  • Sauce
  • For the sauce mixture , combine the brown sugar, golden syrup, butter and boiling water in a jug. Slowly and carefully pour over the back of a spoon evenly on to the batter. Bake for 35-40 minutes, until the pudding has risen, browned and is firm to touch in the centre.
    Serve immediately with cream of ice cream.

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