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
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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

Coconut and Lemon Curd Crumble

Coconut and Lemon Curd Crumble

#SPONSORED

Some of you, will make lemonade, but me? When life gives me lemons, I make PUDDING. Although, if I’m really honest with myself (and you), life didn’t give me lemons last week, I sort of, kind of, took them. My floral stylist friend Matanna would call it ‘Gorilla Foraging’ (which is, like, very trendy right now) but I know better than to dress something up and give it a fancy name. In simple words, it’s called stealing. Yes, when nobody was looking (at least I hope nobody was!), I snuck into my neighbour’s front yard and knicked a few lemons. Their tree has been groaning with citrus for the past few weeks, the ground littered with plump zingy lemons rotting away – going unused. Wasted. Every time I drive past, my heart ached with longing to save them. It just had to be done, nay, it was my duty!

So when life gave me lemons (just run with it, people!), I obviously made dessert – there is so much poetic clout in that sentence I can’t even deal. See, dessert even turns me into a poet! I adore lemons, along with butter, salt, a jar of Nutella , chocolate, and coffee, lemons are among the ingredients that are ALWAYS in my kitchen. Always. They bring so much brightness and cheer to winter – and the fact they’re packed with Vitamin C, well that just makes them (and anything they’re in) healthy.

All my favourite pudding recipes are magical and this one is no exception – it splits into two layers in the oven; a smooth, creamy, tangy, lemon curd at the bottom and a light, spongy pudding at the top. Sprinkle over some crunchy coconut crumble and you’re a scoop of ice cream away from lemon heaven. As if by some kind of sweet fate, the caster sugar that this silky smooth pud cries out for, just happens to be the same colour as it’s inspiration; Natura Golden Caster Sugar. It’s fine texture means it dissolves quickly ensuring a velvety texture, and it’s unrefined, natural bronze colour adds heaps of flavour. Just like a lemon without it’s zest, sugar with all it’s colour stripped from it, sadly, doesn’t taste like much so make sure you get the sugar with all the tasty parts still in it!

Now, excuse me while I go and fight the flu by eating this pudding.

Coconut and Lemon Curd Crumble

Recipe adapted from Curtis Stone

Serves 4

 

Coconut Crumble

110g cake flour

85g Natura Golden Caster Sugar

110g butter, melted

90g desiccated coconut

1 tsp finely grated lemon zest

 

Lemon Curd Pudding

220g + 110g 85g Natura Golden Caster Sugar

Finely grated zest of 1 large lemon

4 eggs, separated

90g butter, melted

70g cake flour

1 tsp baking powder

300ml coconut milk

125ml freshly squeezed lemon juice

 

Vanilla ice cream, to serve

 

Preheat the oven to 180C. Make the crumble by combining all the ingredients together. Spread on a lined baking sheet and bake for 15 minutes or until golden brown. Set aside to cool. To make the pudding, butter a 25cm pudding bowl or casserole dish with butter. In a mixing bowl, rub 220g of the sugar and the lemon zest together with your fingertips to release the oils from the zest – it should be very fragrant. Add the egg yolks and beat with an electric whisk until light and creamy. Add the melted butter, sifted cake flour and baking powder to form a batter then mix in the coconut milk and lemon juice. Whip the egg whites until soft peaks form then gradually add the remaining 110g caster sugar to form a glossy meringue. Whisk half the meringue into the lemon curd mixture then fold the rest in gently. Pour into the prepared dish and place inside a larger roasting tin. Fill the roasting tin with boiling water so it comes halfway up the sides of the dish then bake in the oven for 20 minutes until the top just sets. Sprinkle over the coconut crumble and allow to cool in the bain marie for 5 minutes before serving with ice cream.

 

Disclaimer: This post has been created in collaboration with Natura Sugars, however, I only work with brands I think are awesome and that I actually use myself.

Self-Saucing Gooey Chocolate Marshmallow Puddings

Self-Saucing Gooey Chocolate Marshmallow Puddings

CHOCOLATE PUDDING | #SPONSORED CONTENT

Chocolate pudding meets s’mores in this baked dessert that magically splits into a lightly spongy pudding with a chocolate sauce at the bottom. Self-saucing puddings are like the Harry Potter of the pudding world – it’s always so magical making them and as a kid I was always absolutely transfixed when my mom would pour hot water over the top of the pudding batter before putting it into the oven. I thought she was absolutely nuts, but then she’d tell me to wait for the magic to unfold so I’d sit in front of the oven on the kitchen floor and watch how the sauce and pudding swopped places in the oven! Now, I’m typing this and realizing that my mother probably just wanted 15 minutes to herself and me sitting in front of the oven watching a pudding rise was 15 minutes of pure heavenly silence! Hmmm.. I’m going to remember that trick one day!

Our family cookbook is filled with self-saucing puddings – there’s a ginger pud dubbed ‘Family pudding’ that’s spicy and golden and just incredible with custard! Then there’s a tropical pudding made using ideal milk as the sauce and tin of that insanely kitsch tropical fruit mix – it’s allure for me comes from the fact that we were never allowed to eat it because it was always on it’s way to my parent’s bible study group. And then there’s this chocolate pudding. The recipe is not a family one but was rather given to me by a dear friend as a gift when I turned 16. It was one of the many recipes in the now infamous ‘Katelyn’s Favouriteistest Favourite Flopproof Recipe Cookbook – Made with love by all her friends’ (SIC). It’s one of those puddings that you can crave at 8pm after dinner and be eating it by 8.30pm – because, I know you all have those moments too! You can make this as indulgent or simple as you like – add more chocolate, a shot of espresso, some caramel but whatever you do, don’t skimp on the Natura Dark Muscovado Sugar – it’s what makes this chocolate pudding so sticky and moist and gives it a deep dark flavour which takes it to a whole other level! Also, the Muscovado sugar is unrefined, Non GMO and non-irradiated which are a lot of fancy words which basically mean it’s much better for you and when it comes to chocolate pudding, I don’t need much to be persuaded into going back for seconds!

P.S. If your chocolate craving is a 911 situation and 8.30pm is too far away, this chocolate pudding can also be cooked in the microwave for 2 minutes on full-power although you won’t get that crusty top when you plunge your spoon through the gooey toasted marshmallow…

Self-Saucing Gooey Marshmallow Chocolate Puddings

Serves 4

 

100g cake flour

3 tbsp cocoa powder

2 tsp baking powder

¼ cup (40g) Natura Dark Muscovado Sugar

3/4 cup milk

40g butter, melted

1 egg, beaten

1 tsp vanilla

100g The Kate Tin Dark Baking Chocolate

1 packet white marshmallows

 

Sauce:

½ cup (90g) Natura Dark Muscovado Sugar

1 tbsp The Kate Tin Cocoa Powder

1 cup boiling water

 

To make the chocolate pudding, preheat oven to 180°C (fan-forced) or 200°C (conventional). Sift the dry ingredients into a bowl. Add the milk, butter, egg and vanilla and mix well to combine. Fold through the chopped chocolate. Spoon into 4 x 1 cup-capacity oven-proof dishes and place on a baking tray. Place the extra sugar and remaining cocoa in a bowl and mix to combine. Sprinkle over the puddings and pour over the water. Bake for 15-20 minutes or until the tops of the chocolate puddings are firm, risen and springy but the centre should still be a bit squishy underneath then place the marshmallows on top and bake for another 3-5 minutes until golden.

TIP For Mocha pudding, simply replace the boiling water with freshly brewed coffee.

Disclaimer: This post has been created in collaboration with Natura Sugars, however, I only work with brands I think are awesome and that I actually use myself.
WATCH HOW TO MAKE THE RECIPE FOR THIS CHOCOLATE PUDDING HERE: