Butterscotch self-saucing pudding
Butterscotch self-saucing pudding is a delightful dessert featuring a soft cake topped with a rich caramel sauce that forms during baking. This comforting treat combines brown sugar, maple syrup, and a touch of butter for a sweet indulgence perfect for any occasion.
Cook time 45 min
Prep time 15 min
Ingredients:
1/2 cup brown sugar1 cup self-raising flour
1/2 cup butter
1 egg
1/2 cup milk (1% fat)
1/3 cup maple syrup
1 tbsp corn flour
Get ready to indulge in a classic dessert that combines a soft, fluffy cake with a rich, caramel-flavored sauce. This butterscotch self-saucing pudding is perfect for cozy nights in or special occasions.
Instructions:
Preheat your oven to 350°F (175°C).
Grease a 1.5-quart (6-cup) capacity baking dish with butter or non-stick spray.
In a large mixing bowl, combine 1/2 cup brown sugar and 1 cup self-raising flour. Stir well to ensure an even distribution.
Make a well in the center of the dry ingredients. Pour in the melted butter, lightly beaten egg, and milk. Stir gently until the mixture is smooth and well combined.
Pour the batter into the prepared baking dish, spreading it out evenly.
In a separate bowl, mix 1/3 cup maple syrup and 1 tbsp corn flour until the corn flour is completely dissolved.
Gradually pour 1 1/2 cups of boiling water into the maple syrup mixture, while stirring continuously to ensure it's well combined and smooth.
Carefully pour the syrup mixture over the batter in the baking dish. It may seem like a lot of liquid, but it will transform into a delicious sauce as it bakes.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and firm to the touch. The sauce should be bubbling up around the edges.
Allow the pudding to cool for about 5-10 minutes before serving. This allows the sauce to thicken slightly.
Serve the butterscotch self-saucing pudding warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
This butterscotch self-saucing pudding is the perfect way to end a meal. Its dreamy combination of cake and sauce is sure to impress your friends and family. Enjoy this comforting dessert fresh out of the oven!
Butterscotch self-saucing pudding FAQ:
A 1.5-quart (6-cup) capacity baking dish is recommended for this recipe to ensure proper baking and sauce formation.
Bake the pudding for 35-40 minutes at 350°F (175°C) or until the top is golden and firm to the touch, with bubbling sauce around the edges.
You can substitute brown sugar with an equal amount of coconut sugar or white sugar mixed with a little molasses for a similar flavor, though it may slightly alter the taste.
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of milk if needed to moisten.
If the pudding appears too runny, it may need a few more minutes in the oven. The sauce will thicken upon cooling, so allow it to rest for 5-10 minutes before serving.
Tips:
- Make sure to measure your ingredients accurately for the best results.
- Use room temperature butter and egg to ensure a smooth batter.
- Don't overmix the batter; just combine until ingredients are well incorporated.
- Serve the pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- If you don't have self-raising flour, you can make your own by adding 1.5 teaspoons of baking powder and a pinch of salt to 1 cup of all-purpose flour.
Nutrition per serving
6 ServingsCalories 330kcal
Protein 5g
Carbohydrates 40g
Fiber 0.86g
Sugar 20g
Fat 16g
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