Self Saucing Butterscotch Pudding
Prep
15m
·
Cook
40m
·
Total
55m
About This Recipe
This self-saucing butterscotch pudding is a delectable dessert with a moist cake-like base and a rich butterscotch sauce. The pudding is made with dark brown sugar, flour, baking powder, butter, egg, milk, and golden syrup. Serve with a scoop of creamy vanilla ice cream for the ultimate indulgence.
Ingredients
(Servings:
6)
Scale
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Butterscotch Pudding
Butterscotch Sauce
Serving
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories643kcal32%
-
Fat23g35%
-
Saturated Fat14g70%
-
Carbohydrates102g34%
-
Fiber2g8%
-
Sugar65g130%
-
Protein9g18%
-
Cholesterol75mg25%
-
Sodium389mg16%
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.
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