Self-Saucing Butterscotch pudding
Ingredients:
For the Pudding:
- Butter: 100g, melted
- Brown sugar: 1/2 cup, packed
- Eggs: 2, lightly beaten
- Vanilla extract: 1 teaspoon
- Self-raising flour: 1 cup, sifted
- Milk: 1/2 cup
- Pecans (optional): 1/4 cup, chopped
For the Sauce:
- Brown sugar: 1 cup, packed
- Golden syrup: 1/4 cup
- Boiling water: 2 cups
- Butter: 50g
A self-saucing butterscotch pudding is the ultimate comfort dessert. The magic of this dessert lies in its ability to create its own rich, buttery sauce while baking. The top layer turns into a moist cake-like texture, while underneath, a luscious butterscotch sauce forms—perfect for serving warm with a dollop of cream or vanilla ice cream.
Step-by-Step Instructions:
1. Prepare the Pudding Batter
In a large mixing bowl, combine the melted butter and brown sugar. Whisk in the beaten eggs and vanilla extract until the mixture is smooth. Gradually add the self-raising flour, alternating with the milk, stirring gently to avoid over-mixing. If you’re using pecans, fold them into the batter at this stage for an added crunch.
2. Pour the Batter into the Baking Dish
Grease a medium-sized baking dish (about 8-inch square or similar). Pour the pudding batter into the dish and spread it evenly with a spatula.
3. Make the Butterscotch Sauce
In a separate bowl, mix the brown sugar and golden syrup. Sprinkle this mixture evenly over the top of the pudding batter. In a saucepan, melt the butter and carefully pour in the boiling water. Stir until the butter melts completely and the liquid is smooth.
4. Pour the Sauce Over the Pudding
Gently pour the buttered boiling water mixture over the back of a spoon, directly onto the pudding. This method ensures the sauce spreads evenly over the pudding without disturbing the batter.
5. Bake the Pudding
Preheat your oven to 350°F (180°C). Bake the pudding for 35-40 minutes, or until the top is golden and firm to the touch, but the pudding is still a bit jiggly beneath the surface. The top will have a cake-like texture, while the sauce will form underneath.
6. Serve Warm
Allow the pudding to cool for a few minutes before serving. The butterscotch sauce will thicken slightly as it cools but will remain gooey and luscious. Serve the pudding with a generous drizzle of the sauce from the bottom of the dish, along with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Tips for Success:
- Use a deep dish: Since the pudding rises and bubbles as it bakes, using a deeper baking dish ensures it won’t overflow.
- Golden syrup substitution: If you can’t find golden syrup, you can substitute it with honey, maple syrup, or corn syrup, though golden syrup provides a richer flavor.
- Make ahead: The batter and sauce can be prepared a few hours ahead of time and kept in the refrigerator until you’re ready to bake.
Variations:
- Add bananas: For a twist, add sliced bananas on top of the batter before pouring over the sauce for a caramel-banana combination.
- Nutty delight: Swap pecans for walnuts or hazelnuts, or leave out the nuts altogether if you prefer a smoother pudding.
Conclusion:
Self-saucing butterscotch pudding is a dessert that combines the best of both worlds—cake and sauce—into one comforting dish. With its rich butterscotch flavor and gooey sauce, it’s perfect for impressing guests or satisfying your sweet tooth on a cozy night in.
