butterscotch self saucing pudding

Butterscotch Self-saucing pudding with baileys sauce

butterscotch self saucing pudding

Butterscotch Self-saucing pudding with baileys sauce

A butterscotch self-saucing pudding. This dessert has the added addition of the Baileys Irish cream liqueur. It is a quick and easy dessert to make and is ready in 45 minutes.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 4 servings
Calories 300 kcal


  • 100 g butter, melted
  • 1/2 c/ 125 ml milk
  • 3 tsp vanilla extract
  • 2 tbsp golden syrup
  • 1 egg
  • 1 1/4 c/185g self-raising flour
  • 1/4 c/55g firmly packed brown sugar


  • 1/2 c/110g firmly packed brown sugar
  • 1/2 tbsp cornflour
  • 2 tbsp golden syrup
  • 1 1/2 cups /325ml boiling water
  • 1/2 c/125ml Baileys Irish cream liqueur



  • Preheat oven to 180°C (fan-forced). Grease a 1.5L baking dish or individual oven-safe bowls with cooking spray.
  • n a large bowl, combine melted butter, milk, vanilla, golden syrup, and egg and mix well. Add flour and sugar, mixing until well combined. Transfer to prepared dish and prepare the sauce.
  • Combine brown sugar and cornflour, and sprinkle evenly over the pudding mixture. Dissolve golden syrup in boiling water, add Baileys (mixture may look curdled), and pour over the back of a spoon over the top of the cake mixture. Bake for 45 minutes until golden.
  • Dust with icing sugar and serve in bowls with cream and an extra drizzle of baileys.

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