Butterscotch Self-Saucing Pudding

Butterscotch Self-Saucing Pudding

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
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. 
Print
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
3455 calories
566 g
657 g
117 g
44 g
70 g
1346 g
1185 g
393 g
4 g
38 g
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
  1. 120g soft brown sugar
  2. 225g self-raising flour
  3. 125ml milk
  4. 75g salted butter, melted
  5. 1 tsp vanilla extract
  6. 2 large eggs
  7. BUTTERSCOTCH SAUCE
  8. 265g white sugar
  9. 50g salted butter, chopped
  10. 300ml water
  11. 75ml milk
Instructions
  1. Preheat oven to 160°c (or 140 for fan-forced).
  2. Lightly grease a 1.5-litre capacity ovenproof baking dish.
  3. Place the sugar, flour, milk, butter, vanilla and eggs in a large bowl and mix to combine.
  4. Spoon the mixture into the prepared dish. Set aside.
  5. 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.
  6. Cook for 35 minutes or until the pudding is cooked through. Serve immediately with vanilla custard or ice cream.
beta
calories
3455
fat
117g
protein
44g
carbs
566g
more
The Kate Tin https://thekatetin.com/

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

STICKY DATE TOFFEE PUDDING

Sticky Toffee Flapjacks

Sticky Toffee Flapjacks

This Sticky Toffee Pudding Pancakes post is #SPONSORED by Natura Sugars

Image of Sticky toffee pudding pancakes piled high with toffee sauce dripping over them

This Sticky Toffee Pudding Pancakes recipe balances effortlessly between being breakfast and dessert. Whether you call them flapjacks (South African), crumpets (if you’re in the UK) or pancakes (if you’re American), around the world we seem to strongly disagree on what exactly they’re named but the one thing we can all agree on is they should be piled high!

Flapjacks fall within the same category as muffins and waffles – whoever made serving a dessert in the morning socially acceptable, let us know who you are so we can worship at your feet forever! These Sticky Toffee Pudding Pancakes/Flapjacks are inspired by one of my favourite puddings – with a hint of spice and loaded with fresh dates, they’re then covered in what has got to be the best sauce I’ve ever licked off a spoon.
Image of a stack of sticky toffee pudding pancakes

The secret is my favourite Natura Sugars Light Muscovado Sugar which is unrefined (all the goodness of the sugar cane is locked in) so is loaded with flavour – so much so that you don’t even need to caramelize it to develop flavour. Simply pop the ingredients in a pot (or jug) and heat until dissolved. I’ve got a jar of this in my fridge right now because I swirl a spoonful into my morning oats. Breakfast goals! See some more breakfast goals here and here!

Image of the ingredients for sticky toffee pudding pancakes with light muscovado sugar
STICKY TOFFEE PUDDING PANCAKES

Serves 4-6

 

200g Natura Sugars Light Muscovado Sugar

300g cake flour

7.5ml (1/2 tbsp) baking powder

pinch of salt

1 large egg

125ml (1/2 cup) buttermilk

5ml (1 tsp) vanilla extract

300ml milk

90g butter, melted

100g fresh dates, finely chopped

 

TOFFEE SAUCE

100g Natura Sugars Light Muscovado Sugar

60ml cream

45g salted butter

 

To make the sticky toffee pudding pancakes, mix all the dry ingredients together. Whisk the egg, buttermilk, vanilla and milk and add to dry ingredients. Add the melted butter and dates. The mixture should be of a dropping consistency. Heat a non-stick pan and grease thoroughly. Drop spoonfuls of the batter into the pan. When bubbles start to form on the surface, flip the flapjacks over and cook on the other side for 1-2 minutes. Repeat with the remaining batter. Keep warm while you make the sauce. To make the toffee sauce, place the sugar in a small saucepan with the cream and butter and stir over low heat until dissolved. Increase the heat and boil for 5 minutes or until thickened slightly. Allow to cool slightly.

WATCH HOW TO MAKE THEM HERE:
Christmas Bun Wreath with Sherry Caramel

Christmas Bun Wreath with Sherry Caramel

#SPONSORED

There are a few things that define being a South African; if you use the word ‘Ja’ instead of ‘yes’, if you know what a ‘bakkie’ is, if you call it a granadilla instead of a passion fruit and, if you have at least one memory of OBS (Old Brown Sherry). Mine specifically revolves around Christmas and the generous glug my Great Aunty Margot always adds to the family trifle, but my story isn’t nearly as exciting as the one’s Sedgwick’s have compiled in a sweet little book to celebrate their 100-year birthday! One story, specifically, had me in fits of giggles because it sounded exactly like something my late grandmother would do! It’s called ‘The Undefeatable Tipsy Tart’ and was submitted by A. Nel.

“For over 15 years, my Grandmother was the reigning Tipsy Tart Queen of the local Agricultural Show. No other tannie could come close and every year, as she walked away with another first-prize ribbon, you would see them flocking around, fishing for her “secret ingredient”. Ouma would just laugh and say: “It’s made with love”.

 

Two years ago, my Gran passed away and my mother inherited all of her cookbooks and the hand-written recipes she had collected over the decades. Obviously the first dish my mother tried to replicate was the Undefeatable Tipsy Tart and while it tasted delicious, well, it wasn’t THAT good.

 

It was only 6 months later, after the gentleman who had been the judge for all those years stepped down, that Grandma’s trick was finally revealed. Turns out, the “secret ingredient” wasn’t actually part of her recipe – it was the shot of Sedgwick’s she always gave him beforehand that sealed the deal!”

If you’d love to get your hands on this special book (and a bottle of Sedgwick’s to drink while you mull over the stories), I’m giving away a gift set over on my Facebook page this week so click here to enter! You can also read all the funny OBS tales over on Sedgwick’s website here. But before you head on over, I’ve made some deliciously sticky Christmas buns stuffed with proper almond marzipan and fruit mince and drizzled with a Sedgwicks caramel which, if I could, I would bath in! Make them on Christmas eve, pop them in the fridge to prove overnight and bake them on Christmas morning to nibble on while you open presents! Merry Christmas everyone!

Sticky Christmas Bun Wreath with Marzipan and Sedgwick’s Caramel

Makes 12

 

DOUGH

500g flour

2 tsp ground cinnamon

2 tsp mixed spice

75g muscovado sugar

75g butter, softened

2 eggs

2 egg yolks

10g instant dry yeast

10g salt

175ml lukewarm milk (or water)

 

FILLING

60g butter, softened

½ cup fruit mince

100g almond marzipan (not persipan*) – optional, grated, plus extra for star cut-outs

 

SHERRY CARAMEL

1 cup light brown sugar

½ cup Sedgwick’s OBS

60g butter

1 tbsp cream

 

Make the dough by placing all the ingredients in a mixing bowl (I use a stand mixer to make it easier) and combine until a soft dough forms. Knead the dough for 8-10 minutes or until it’s smooth and springs back when poked with a finger. Cover the dough and leave to rise in a warm place until doubled in size (about 1 hour). You can also do this in the fridge overnight which gives it a lovely sourdough flavour. In the meantime, prepare the baking tray by rubbing a large 30cm spring form cake tin with butter. Knock down the dough and knead it lightly to press out the air then roll out into a 20x30cm rectangle. Spread the dough with the softened butter then spread with fruit mince and sprinkle with grated marzipan. Roll the dough up tightly (from the longest side) to form a sausage then slice into 2cm thick wheels. Pack the buns around the outside of the prepared cake tin and place a small ramekin in the middle (to keep the wreath shape. Then cover loosely with cling wrap and allow to rise in a warm place until doubled in size. In the meantime, make the caramel; place the sugar in a pan or saucepan with 2 tbsp water and heat gently until dissolved. Bring to the boil and simmer until deep golden brown. Add the OBS, butter and cream and swirl to combine. Allow to cool. Preheat the oven to 200C (conventional, 180 fan-forced) and bake for 20-30 minutes until golden (with the ramekin in the middle). Allow to cool slightly before serving warm, drizzled with the sherry caramel. Decorate with marzipan stars.

 

TIP You know when people say they hate marzipan? What they really mean is they hate persipan – the fake marzipan sold in most shops which is actually made from peach and apricot kernels and tastes like almond essence (also fake). Woolies now sell proper marzipan so do yourself a favour and give the real deal a try.

Chocolate Peanut Butterscotch Milkshake

Chocolate Peanut Butterscotch Milkshake

#SPONSORED

If I had to be any dessert in the world, I’d be a freakshake. If you don’t know why then you’re obviously new around here so I’ll just go ahead and introduce myself anyway; Freakshakes are the ultimate anti-diet dessert, they’re totally over-the-top ridiculously decadent and most importantly, they’re the epitome of ‘life’s too short just order the damn dessert’. I love anything that involves 5 desserts in one, and I also love it when I can sip my dessert through a straw – minimum effort for maximum pleasure. Freakshakes seem to have taken over the internet, restaurants and our lives and I’m totally okay with that. Topped with basically every sweet, chocolate, biscuit or sauce you can get your hands on – there’s even a place that tops the milkshake with a HAMBURGER and FRIES! Get outta here. Seriously though, who came up with that? I want to be friends with them.
Something else you won’t say no to is this double thick shake loaded with peanut butter and chocolate. The folks over at First Choice challenged me to create my own take on a shake (no rhyme intended) using their new Chocolate Velvet which coincidentally, I discovered makes the easiest cheat’s no-churn ice cream in the world – see the tip below on how! This milkshake makes the perfect late-night snack when you NEED something sweet and decadent but don’t want to waste time fussing about – simply whip the chocolate velvet, add milk, a shot of cold espresso and then load it up with peanut brittle, butterscotch sauce and whatever takes your fancy, which in my case, is a lot of things! This milkshake reminds me of the double thick malt I had as a child when we visited a proper old-school drive-in in Port Elizabeth – it was delivered to our car by a waiter on roller skates, people! And now I’m giving away my age so I’m going to change the subject: If you had to create your own freakshake, what would you pile onto it?

Chocolate Peanut Butterscotch Milkshake

Serves 2

 

4 tbsp soft brown sugar

4 tbsp cream

40g peanut butter

2 cups First Choice Chocolate Velvet, chilled overnight

1 cup First Choice milk, chilled

50g The Kate Tin Dark Baking Chocolate, melted

First Choice cream, whipped, for topping

Chopped peanut butter chocolate bars, to decorate

Crushed peanut brittle, to decorate

 

Start by making the peanut butterscotch sauce, melt the sugar in a pan over medium heat until the sugar turns a dark caramel brown – about 3-4 minutes. Swirl in the cream until combined and allow that to cool completely. Stir in the peanut butter. Smear the melted chocolate onto the sides of 2 glasses. Place the chocolate velvet in a medium bowl and whip on high speed for 5 minutes until fluffy. Add the milk and mix to combine. Pour into the prepared glasses. Top with whipped cream, chopped chocolate bars, crushed peanut brittle and drizzle with the peanut butterscotch sauce.

 

TIP The chocolate velvet makes ridiculously easy no-churn ice cream. Just whip it, flavour it with whatever you like – espresso swirl, chopped nuts, chocolate chips, peanut butter – then pour into a bowl and freeze!

Disclaimer: This post has been sponsored by First Choice, however, I only work with brands I think are awesome and that I actually use myself.