Self Saucing Butterscotch Pudding
Prep
15m
Cook
40m
Total
55m
Ingredients
6 servingsButterscotch Pudding
Butterscotch Sauce
Serving
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 614kcal 30%
-
Fat 22g 33%
-
Saturated Fat 13g 65%
-
Carbohydrates 87g 28%
-
Fiber 2g 8%
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Sugar 58g 115%
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Protein 8g 16%
-
Cholesterol 75mg 25%
-
Sodium 360mg 15%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Dark brown sugar, rather than normal brown sugar, gives the pudding and the sauce a better butterscotch flavour!
2. Golden syrup is a syrup used in Australia (and other countries like UK, NZ) in baking. It has the colour of maple syrup and tastes like toffee. Sub with dark corn syrup or honey. Most of the caramel flavour in this dish comes from the dark brown sugar and the butterscotch sauce so substituting the golden syrup will be fine!
3. Storage - best eaten fresh because the sauce gets absorbed by the sponge. If you know you're going to have leftovers, remove the sponge off the sauce asap, then store separately from the sauce. If you separate, they can be frozen.
2. Golden syrup is a syrup used in Australia (and other countries like UK, NZ) in baking. It has the colour of maple syrup and tastes like toffee. Sub with dark corn syrup or honey. Most of the caramel flavour in this dish comes from the dark brown sugar and the butterscotch sauce so substituting the golden syrup will be fine!
3. Storage - best eaten fresh because the sauce gets absorbed by the sponge. If you know you're going to have leftovers, remove the sponge off the sauce asap, then store separately from the sauce. If you separate, they can be frozen.
Saved & edited by @punkflute
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