Self Saucing Butterscotch Pudding

(serves 6-8)

This simple pudding is the ultimate winter comfort food and always a family favourite! Delicious caramel fudgey cake




  • 1/4 cup (50g) dark brown sugar
  • 1 1/4 cup (185g) plain flour
  • 2 1/2 tsp baking powder
  • 100g / 7 tbsp butter , melted
  • 1 egg
  • 1/2 cup (125ml) milk
  • 4 tbsp golden syrup


  • 3/4 cup (150g) dark brown sugar
  • 2 tbsp cornflour
  • 2 cups (500ml) boiling water



  1. Preheat oven to 180°C (160°C fan).
  2. Grease a 6 cup baking dish (1.6L/1.6Q) with butter.
  3. Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside.
  4. Pudding batter: Place sugar, flour,baking powder, butter, egg, milk and golden syrup. Whisk until mostly lump free.
  5. Scrape into baking dish and smooth surface.
  6. Sprinkle Butterscotch Sauce sugar mixture all over surface.
  7. Pour boiling water over the surface over the back of a dessert spoon held as close to the batter as you can (to soften the pour so it doesn’t break the surface of the batter).
  8. Transfer to oven, bake 35 – 40 minutes or until skewer inserted into the cake part comes out clean.
  9. Cut through pudding to reveal butterscotch sauce underneath.
  10. To serve, scoop pudding into a bowl then douse with butterscotch sauce. Serve with cream or ice cream

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