Butterscotch walnut self-saucing pudding
This butterscotch walnut self-saucing pudding combines rich butterscotch flavors with crunchy walnuts, creating a warm, comforting dessert. Baked to perfection, it produces its own sauce as it cooks, making it an indulgent treat for any occasion.
Cook time 40 min
Prep time 20 min
Ingredients:
3 tbsp butter1/2 cup brown sugar
1 cup all-purpose white wheat flour
1 tsp baking powder
1/3 cup walnuts
1/2 cup milk (1% fat)
1 egg
1/3 cup maple syrup
1 tsp vanilla extract
1 tbsp corn flour
Indulge in the heavenly combination of butterscotch and walnuts with this delightful self-saucing pudding. Perfect for a cozy dessert, it balances the rich flavors of brown sugar and maple syrup with the crunchiness of walnuts, creating an irresistible treat that's sure to satisfy your sweet tooth.
Instructions:
Preheat your oven to 350°F (175°C). Grease a baking dish (about 8x8 inches) with butter or cooking spray.
In a small saucepan over low heat, melt the butter. Add the brown sugar and mix until the sugar is dissolved and the mixture is well combined. Set aside to cool slightly.
In a mixing bowl, sift together the all-purpose flour and baking powder. Stir in the chopped walnuts, ensuring they are evenly distributed.
In another bowl, whisk together the milk, egg, and vanilla extract. Pour in the cooled butterscotch mixture and stir until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the pudding tough.
Pour the batter into the prepared baking dish, spreading it out evenly.
In a small saucepan, combine the maple syrup, corn flour, and 1 cup (240ml) of boiling water. Stir continuously over medium heat until the mixture thickens slightly. Pour this over the batter in the baking dish.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and firm to touch. The pudding will create its own sauce during baking.
Let the pudding cool for a few minutes. Spoon out the pudding, making sure to get some of the sauce from the bottom of the dish in each serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
This Butterscotch Walnut Self-Saucing Pudding is a decadent dessert that brings comfort and joy to any table. The self-saucing aspect makes it a unique and delightful confection, with a gooey butterscotch sauce forming beneath the warm, walnut-studded pudding. Whether served with a scoop of ice cream or a dollop of whipped cream, this dessert is sure to impress your guests and become a family favorite.
Butterscotch walnut self-saucing pudding FAQ:
Use an 8x8 inch baking dish to ensure even cooking and proper sauce formation.
Bake for 35-40 minutes at 350°F (175°C) until the top is golden brown and firm to the touch.
Yes, you can substitute walnuts with pecans or macadamia nuts if desired, but keep in mind that this will change the flavor profile.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.
If your pudding is too runny, it may need more baking time. Return it to the oven for an additional 5-10 minutes, checking frequently.
Tips:
- Use room temperature ingredients: Ensuring that your butter, milk, and egg are at room temperature helps them combine more smoothly and evenly for a better texture in your pudding.
- Toast the walnuts: Lightly toasting the walnuts in a dry skillet before adding them to the batter can enhance their flavor and add an extra layer of nuttiness to your pudding.
- Check doneness with a skewer: Insert a skewer into the center of the pudding; it should come out mostly clean with a few moist crumbs attached. Remember, you want some sauce to remain at the bottom.
- Serve immediately: Enjoy the pudding while it is still warm, as the sauce is best experienced fresh out of the oven.
Nutrition per serving
6 ServingsCalories 320kcal
Protein 6g
Carbohydrates 40g
Fiber 1.58g
Sugar 20g
Fat 16g
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