Why Make This Recipe
Self-Saucing Butterscotch Pudding is a delightful dessert that pleases everyone. It is rich, warm, and sweet, making it perfect for a cozy evening. You get two treats in one: fluffy pudding on top and a luscious butterscotch sauce beneath. This recipe is easy to make and uses simple ingredients that you likely have at home. It’s a great way to impress your family and friends with your baking skills!
How to Make Self-Saucing Butterscotch Pudding
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (200 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 cups (500 ml) milk
- 1/4 cup (60 g) unsalted butter
- 1 teaspoon vanilla extract
- 1 cup (200 g) brown sugar for sauce
- 2 cups (500 ml) hot water
Directions
- Preheat your oven to 350°F (175°C). In a bowl, mix flour, baking powder, and salt.
- In another bowl, combine brown sugar, granulated sugar, milk, butter, and vanilla; whisk until smooth.
- Pour the batter into a greased baking dish.
- In a separate bowl, mix the brown sugar for the sauce and sprinkle it over the top of the batter.
- Pour hot water gently over the mixture (do not stir).
- Bake for 30-35 minutes until the top is set and the sauce is bubbling underneath.
- Serve warm.
How to Serve Self-Saucing Butterscotch Pudding
Serve warm, straight from the oven. You can add a scoop of vanilla ice cream or a dollop of whipped cream on top for extra flavor. The creamy ice cream melts into the warm pudding, creating an irresistible treat.
How to Store Self-Saucing Butterscotch Pudding
If you have leftovers, store them in an airtight container in the fridge. It is best enjoyed within 2-3 days. To reheat, pop it in the microwave for a short time, or warm it in the oven until heated through.
Tips to Make Self-Saucing Butterscotch Pudding
- Make sure to grease your baking dish well to prevent sticking.
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Ensure your water is hot to help create the sauce beneath the pudding.
Variation
You can add chocolate chips or chopped nuts to the batter for a different taste. For a fruity twist, mix in some chopped bananas or apples before baking.
FAQs
1. Can I use non-dairy milk for this recipe?
Yes, you can use almond milk, oat milk, or any non-dairy milk in place of regular milk.
2. Can I prepare this pudding in advance?
It is best to make it fresh to enjoy the gooey sauce underneath. However, you can prepare the batter a few hours ahead and bake just before serving.
3. What should I do if my pudding isn’t bubbling?
If your pudding isn’t bubbling, it might need a few extra minutes in the oven. Check to make sure it is baked through and try adding a couple more minutes if necessary.
Self-Saucing Butterscotch Pudding
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup brown sugar for pudding
- 1/2 cup granulated sugar
- 2 cups milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Sauce Ingredients
- 1 cup brown sugar for sauce
- 2 cups hot water
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, combine brown sugar, granulated sugar, milk, butter, and vanilla; whisk until smooth.
- Pour the batter into a greased baking dish.
- In a separate bowl, mix the brown sugar for the sauce and sprinkle it over the top of the batter.
- Pour hot water gently over the mixture (do not stir).
Baking
- Bake for 30-35 minutes until the top is set and the sauce is bubbling underneath.
Serving
- Serve warm, straight from the oven.
- Add a scoop of vanilla ice cream or a dollop of whipped cream on top for extra flavor.
