Self Saucing Butterscotch Pudding

This recipe is the butterscotch version of everybody’s favourite Chocolate Self Saucing Pudding. Just as quick, just as easy, just as loved!

Self Saucing Butterscotch Pudding

There’s something childishly satisfying about self saucing puddings. I love the magic of it – one batter making a warm pudding plus a sauce. And I love the cosiness of puddings. Put a delicately crafted chocolate masterpiece next to a “rustic” bowl of apple crumble topped with a melted mess of ice cream, and I’d choose the crumble any day and twice on Sunday. So – 6 tier cakes you may never find on here (2 tier is my limit, it seems). Rustic puddings and cosy crumbles? You will find lots of them here. Aforementioned Apple Crumble has much company, including Strawberry Crumble, Caramel Baked Apples, Sticky Date Pudding, Bread and Butter Pudding and of course, everybody’s favourite Chocolate Self Saucing Pudding. And this Butterscotch Pudding is the latest to join the gang!

How to make Butterscotch Pudding

I promised you quick and easy, and I did not exaggerate. Essentially, what you do is make one simple batter, then sprinkle the top with a sugar-cornflour mixture and cover with hot water. Then as it bakes, the sugar-cornflour mixture sinks to the bottom (I like to imagine all sorts of wonderful things happen as it passes through the pudding sponge) and it bubbles away and thickens under the pudding as it rises into a fluffy, moist cake. It’s like…. magic!!

I love how it looks so innocent with it comes out of the oven… no hint of all that gorgeous butterscotch sauce underneath!!

What goes in Butterscotch Pudding

And here’s what you need to make it. Very few ingredients!

Just a note on a few of the items: Dark corn syrup (this is ideal), honey or maple syrup. Any of these will be fine because most of the butterscotch flavour in this overall dish comes from the sauce!

PLENTY of Butterscotch Sauce!

This recipe makes a generous amount of Butterscotch Sauce because I can’t imagine anything more disappointing than cutting through hot pudding only to find little or no sauce underneath. 😩 So this recipe makes almost 50% more sauce than usual Butterscotch Pudding recipes which provides some margin for error, and differences in oven temperature, depth of baking dishes…. and all the other little things that can affect the outcome of a recipe. The other nice thing about this pudding is that it’s not too sweet. Butterscotch sauce is typically made with just butter and sugar (like this caramel sauce) but in this Pudding, the sauce is also thickened with cornflour/cornstarch which means less sugar is needed to achieve the syrupy consistency. Which means you can totally justify topping with ICE CREAM!!! In fact, scratch that. Ice cream is mandatory!! – Nagi x