This Butterscotch Self-Saucing Pudding magically splits into two layers while baking; a soft spongy cake layer on top and a dark toffee sauce on the bottom.
This Butterscotch Self-Saucing Pudding is nothing short of incredible. Who doesn’t love a bit of magic with their dessert – this one magically transforms from a watery sauce on top of some batter into a light toffee sponge with a luscious butterscotch sauce underneath. Pure heaven served with copious amounts of vanilla ice cream and some more caramel sauce, because, why the hell not?
Butterscotch Self-Saucing Pudding
2018-06-21 13:41:28
Serves 6
This Butterscotch Self-Saucing Pudding magically splits into two layers while baking; a soft spongey cake layer on top and a dark toffee sauce on the bottom.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Nutrition Facts
Serving Size
1346g
Servings
6
Amount Per Serving
Calories 3455
Calories from Fat 1032
% Daily Value *
Total Fat 117g
180%
Saturated Fat 70g
351%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 31g
Cholesterol 657mg
219%
Sodium 1185mg
49%
Total Carbohydrates 566g
189%
Dietary Fiber 6g
24%
Sugars 393g
Protein 44g
Vitamin A
81%
Vitamin C
1%
Calcium
48%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 120g soft brown sugar
- 225g self-raising flour
- 125ml milk
- 75g salted butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- BUTTERSCOTCH SAUCE
- 265g white sugar
- 50g salted butter, chopped
- 300ml water
- 75ml milk
Instructions
- Preheat oven to 160°c (or 140 for fan-forced).
- Lightly grease a 1.5-litre capacity ovenproof baking dish.
- Place the sugar, flour, milk, butter, vanilla and eggs in a large bowl and mix to combine.
- Spoon the mixture into the prepared dish. Set aside.
- To make the caramel, place the sugar in a saucepan and heat until golden brown and a dark caramel colour. Add the butter and stir until melted, then add the water and milk to the caramel and stir until dissolved. Remove from the heat and set aside to cool slightly. Pour the caramel over the back of a spoon to drizzle over the pudding mixture.
- Cook for 35 minutes or until the pudding is cooked through. Serve immediately with vanilla custard or ice cream.
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HERE ARE SOME MORE BAKED PUDDINGS TO DROOL OVER:
CARAMELISED WHITE CHOCOLATE LAVA PUDDINGS
SELF-SAUCING GOOEY CHOCOLATE MARSHMALLOW PUDDINGS
COCONUT AND LEMON CURD CRUMBLE PUDDING
Hi
The caramelised sugar sized into a hard rock as soon as i put the water and milk and butter in! Was that supposed to happen?
Hi Reshma, that can happen, but you simply carry on simmering it and the sugar will dissolve into the sauce. When it’s completely dissolved, it’s ready to be used. Hope that helps!