Butterscotch walnut self-saucing pudding
Indulge in the rich, gooey delight of a Butterscotch Walnut Self-Saucing Pudding! This easy-to-follow recipe combines the nutty crunch of walnuts with the deep flavors of brown sugar and maple syrup, creating a luscious dessert perfect for any occasion. Made with simple ingredients like butter, flour, and a hint of vanilla, every spoonful offers a warm, comforting experience.
- 10 Apr 2025
- Cook time 40 min
- Prep time 20 min
- 6 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 1.58g | 4% |
| Sugar 20g | 20% |
| Fat | |
| Fat 16g | 19% |
| Saturated 4.61g | 15% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 40mg | 7% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.66mg | 4% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 0.16mg | 0% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 0.97ug | 1% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 1.10mg | 10% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 160mg | 5% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 110mg | 8% |
| Zinc, Zn 0.85mg | 8% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Orange yoghurt cake
Perfect for breakfast, tea time, or dessert, it's a crowd-pleaser for any occasion.
25 May 2025Dairy-free lemon and blueberry crazy cake
Discover a delightful dairy-free lemon and blueberry crazy cake that's incredibly easy to make and perfect for any occasion! This recipe uses simple ingredients like all-purpose white wheat flour, sugar, and olive oil, and is flavored with fresh lemon juice, a touch of vinegar, and vanilla extract for a moist, flavorful dessert that's sure to please everyone.
12 May 2025Torta de santiago (cake of saint james)
Savor the authentic taste of Spain with every bite.
26 May 2025