Butterscotch pecan self-saucing pudding
Indulge in the ultimate comfort dessert with our Butterscotch Pecan Self-Saucing Pudding. Made with rich butter, brown sugar, and topped with crunchy pecans, this delightful pudding creates its own luscious sauce during baking. Perfect for any occasion, this sweet treat is easy to prepare and irresistibly delicious. Enjoy warm with a scoop of vanilla ice cream for the perfect finish.
- 17 May 2024
- Cook time 50 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
Indulge in the comforting and delectable flavors of a Butterscotch Pecan Self-Saucing Pudding. This dessert is the perfect combination of rich butterscotch with the delightful crunch of pecans, all in a self-saucing pudding that creates its own luscious sauce as it bakes.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish (approximately 6-cup capacity) with butter or non-stick spray.
In a mixing bowl, combine the melted butter, brown sugar, and self-raising flour. Stir until the ingredients are well incorporated.
Gradually add the milk and beaten egg to the mixture. Mix until smooth and creamy.
In a separate bowl, combine the maple syrup and corn flour. Stir until the corn flour is completely dissolved and the mixture is smooth.
Fold the chopped pecans into the batter. Make sure they are evenly distributed throughout the mixture.
Pour the batter into the prepared baking dish. Carefully pour the maple syrup mixture over the top of the batter. Do not stir; as the pudding bakes, the syrup will sink to the bottom to form a sauce.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake-like top comes out clean.
Allow the pudding to cool for a few minutes before serving. The pudding will have a cake-like top and a rich butterscotch sauce underneath. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Tips:
- Ensure the butter is melted but not too hot before mixing it with other ingredients to avoid cooking the egg prematurely.
- Use self-raising flour to help the pudding achieve the right texture and rise.
- Chop the pecans into smaller pieces if you prefer a more evenly distributed nutty taste.
- Pour the maple syrup gently over the batter to ensure it creates a self-saucing effect.
- Serve the pudding warm, immediately after baking, for the best texture and flavor.
This Butterscotch Pecan Self-Saucing Pudding is a cozy, comforting dessert that's sure to impress. Whether you're serving it at a family dinner or a special gathering, it's bound to be a hit. Enjoy the warm, gooey butterscotch sauce with every spoonful of the soft, nutty pudding.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 3.66g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.26g | 3% |
| Sugar 20g | 20% |
| Fat | |
| Fat 18g | 22% |
| Saturated 7g | 22% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 40mg | 7% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.08mg | 7% |
| Vitamin B3 0.40mg | 3% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 0.11mg | 0% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 1.26ug | 1% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 130mg | 4% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.74mg | 7% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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