Self-Saucing Butterscotch Pudding

Self-Saucing Butterscotch Pudding | Gather and Graze

The air has been sweeping off the back of the Snowy Mountains. If only it would snow here, then it might all perhaps seem worthwhile. Instead the chill just eats into you, gnawing away relentlessly until you find your way back indoors. So that’s mostly where I stay… loitering in the kitchen, by the warmth of the oven. The best place to be.

I have a slight hesitation in posting this recipe, knowing that so many of the lovely people who read ‘Gather and Graze’ live in the Northern Hemisphere and are currently basking in full summer. However this is my reality… and I can only really show the winter-warming dishes that are bringing comfort to us, here and now. From my heart though, let me tell you that I’d far prefer to be grilling meat on the bbq and churning ice-cream and sorbets like the best of you! xx

Without further ado, here is a fabulous pudding that has graced our table no less than twice in the past 48 hours. It’s been adapted from a family recipe of a friend of mine. The second time I made this, I decided to reduce the amount of sugar, as well as the amount of sauce that slips through to the bottom of the pudding. Absolutely perfect for this time of year in the Antipodes!

Self-Saucing Butterscotch Pudding | Gather and Graze

  • 150g/1 Cup Self-Raising Flour (sifted)
  • 115g/½ Cup (Raw) Caster Sugar
  • ½ Teaspoon Sea Salt
  • 125ml/½ Cup Milk
  • 60g/4 Tablespoons Unsalted Butter (melted)
  • 2 Tablespoons Golden Syrup
  • 15g/1 Tablespoon Unsalted Butter
  • 180ml/¾ Cup Boiling Water

Pre-heat the oven to 180°C and grease a 4 cup capacity oven-proof dish (or 4 x 1 cup dishes).

Place the flour, sugar and salt into a mixing bowl and stir with a wooden spoon to combine. Pour in the milk and stir briefly until no lumps can be seen.  Then add the melted butter and stir again until the batter is fully incorporated. Scrape this mixture into the oven-proof dish(es) and set aside for a moment while you prepare the sauce.

In a small mixing bowl, combine the golden syrup, butter and boiling water. Stir until the butter has completely melted. Pour this liquid over the top of the pudding batter and then place in the oven. Bake for approximately 30-35 minutes (or 25-28 minutes if doing smaller individual puddings) until golden brown on top.

Serve with a generous dollop of double cream, ice-cream or custard…

Self-Saucing Butterscotch Pudding | Gather and Graze

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38 thoughts on “Self-Saucing Butterscotch Pudding

  1. lemongrovecakediaries

    Sounds delicious Margot, perfect for winter! We have been pretty lucky with the weather so far one of the hottest in Queensland for awhile, although the cold wind has decided to pay a visit today so it is starting to feel like winter has arrived with a vengence at last 🙂

    Reply
    1. Margot Post author

      Thanks very much Karen! Sorry to take so long in replying – our internet connection has been running frustratingly slow over the past 24hrs (only just gone back to normal now).
      Hope winter treats you guys kindly this year… I certainly wish we were heading North (like the birds do) for winter – rather smart really! 🙂

      Reply
  2. apuginthekitchen

    I made this Margot, it’s delicious. I didn’t care that it’s hot outside, I cranked up the AC and made it. It’s a comforting wonderful recipe. So homey and delicious. Simple and quick to make and because it’s summer I served with vanilla ice cream!! Great recipe absolutely wonderful.

    Reply
    1. Margot Post author

      This made my day Suzanne – thank you! How gorgeous that you cranked up the Air Con to be able to try out this pudding… brought such a smile to my face. So happy that you enjoyed it – it definitely goes perfectly with a scoop of vanilla ice-cream!
      Now I’m tempted to crank up our heating, to be able to sit around in our swimsuits and delight in your various ice-creams and frozen cocktails! 🙂 Have a fabulous weekend!

      Reply
  3. Chica Andaluza

    Couldn’t cook this if I were in Spain right now (waaay too hot) but as I’m in England and it’s not really all that hot, I can make it…delicious!

    Reply
    1. Margot Post author

      Thanks Tanya! I hope you give it a try sometime… though I’m certain you have a myriad of pudding recipes up your sleeve already! 🙂 Hope you have a great weekend.

      Reply
  4. chef mimi

    This looks so good! Wish I was in the Southern Hemisphere… I’d rather be roasting a lamb and enjoying this dessert! In the US, these are called pudding cakes. It’s amazing how they work with the boiling water!!!

    Reply
    1. Margot Post author

      Oh Mimi, perhaps we should trade places and do a house swap! I’d love to be eating al fresco, grilling on the bbq and scoffing summer fruit!
      The self-saucing puddings really are a clever and easy idea… no need to mess up saucepans preparing a separate sauce! I hadn’t realised they were called ‘pudding cakes’ in the US – thanks for letting me know. Cheers, Margot

      Reply
  5. ohlidia

    I know what you mean Margot. There’s nothing more comforting than a lovely pudding when that cold wind bites into you. I just love butterscotch and can’t wait to give this a try…in the autumn! xox

    Reply
    1. Margot Post author

      Lovely warm comfort food is my saving grace this winter Lidia… I’m in the kitchen again today baking a couple of different flavours of cookies to see us through the week. It’s good to enjoy the little things in life! Hope you have a lovely weekend!

      Reply
  6. Johnnysenough

    Don’t envy you that cold sweeping down from the mountain. It may be rubbish weather here (actually quite warm earlier) but I love any weather other than wintry! It’ll do.

    These puddings always fascinate me, the way the sauce disappears to the bottom. Partly as they’re not something I grew up on. In fact, it’s only since last year that I really knew of them. I’ll have to try this one come Autumn, as my kitchen’s too small to use the oven right now. Besides, after your white chocolate cookies I’m now forcing myself to eat plain low fat yoghurt for dessert! Well, it’s not just your fault! Oh, I made the recipe into a sort of scone/shortcake a couple of days ago. Making them again tomorrow.

    Reply
    1. Margot Post author

      I’m very tempted to make another batch of those cookies this afternoon Johnny – great to have something to nibble on with a cup of tea! How did the scone/shortcake turn out? Love to see how this recipe is evolving! The pudding really hits the spot right now and is so versatile in all the different flavour options you could substitute with… hope you do give it a try, come Autumn!

      Reply
      1. Johnnysenough

        Well, I made them as scones today. And completely forgot that the chocolate might ooze! One of those days. Besides that slight oversight the chocolate caramelises, and turns an odd caramel colour. I’ll have to go back to how I made it last time, using a round cake tin. Their flavour really is superb. And I wolfed 4 of them whilst still warmish. Which is more than I can say for the wretched weather!

        Reply
        1. Margot Post author

          Sounds delicious – I do really like the idea of turning them into scones! Hoping for some warmer(?) / drier(?) / better weather for you! 🙂

          Reply
  7. Stacey Bender

    Oh Margot, this pudding would be delightful on our rainy Friday in Seattle. I would have to agree that next to the warm oven is the perfect place to be on a cold day. Sending warm thoughts your way.

    Reply
    1. Margot Post author

      So lovely of you to send a few warm thoughts our way Stacey – thank you! I’m so happy to be home after a couple of cold and wet hours standing alongside the soccer field this afternoon. Roast beef ready to go into the oven and perhaps some little apple pies for dessert! Life’s not too bad… I shouldn’t complain! 🙂

      Reply
    1. Margot Post author

      Thanks very much Linda! By the way, I love your new little gravatar picture – it’s very sweet! Enjoy your weekend too!

      Reply
  8. tinywhitecottage

    I am so glad you posted this Margot. Why oh why do I always forget that both my son and I adore pudding. He used to ask me to make banana pudding for him and I loved his excitement about it. And honestly, this is why I cook. For him. Oh, and of course my husband too! I think I’ll surprise him and make your butterscotch pudding tonight. I’m admiring your lovely little “creamer”, great shape. 🙂

    Reply
    1. Margot Post author

      Banana pudding sounds like something I would get excited about to Seana… I think you could quite easily incorporate some mashed banana through this batter and it would be lovely with the butterscotch flavour.
      The creamer is a little hand-made one that I found at a Pottery/Ceramic Shop nearby… I love it’s shape too! 🙂

      Reply
  9. Anne @ Life in Mud Spattered Boots

    Even though it’s summer, that pudding sounds great (and easy). Now, shall I make tiny ones to serve with raspberries tonight or shall I bookmark the recipe for the winter with the chance that I may forget about it? Oh, you twisted my arm Margot. Looks like butterscotch pudding for supper. In my defence, rain is forecast so it won’t be the balmy hot evening you might imagine.

    Reply
    1. Margot Post author

      Oh Anne, I was also thinking that raspberries would be perfect with this… providing that perfect balance. How lovely to have fresh raspberries to indulge in! Let me know how they go.
      Hopefully the rain won’t last too long… though I’m sure the garden and farm will be all the more productive and fruitful for it.

      Reply
  10. Claire McCallum

    Hey Miss Margot…this looks delicious and appeals to my British roots! Think I might have to cook it for my boys tonight….believe it or not I do have my fleece on here in the Queensland hinterland! 🙂

    Reply
    1. Margot Post author

      Thanks my dear friend – so sweet of you to say! Only another week and winter will be over in Queensland… enjoy the fleece (and opportunity for hot puddings) while it lasts! 😉 Miss you! xx

      Reply
  11. My French Heaven

    Lovely post. This kind of pudding is right up my alley (is that how one says it? I’m always getting the expressions wrong). I am not a great baker as you know, so I enjoy easy comfort food type desserts…

    Reply
    1. Margot Post author

      Thank you so much Stéphane… and you’re spot on with your expressions by the way. This kind of dessert is right up my alley too! 🙂 I’m not so sure though that I can agree about baking not being one of your strengths – did I spy a gorgeous cherry clafoutis just posted in the past day? I can’t wait to visit soon and take a closer look – it looked drool worthy!

      Reply
    1. Margot Post author

      Hot pudding makes it all a little bit more bearable, doesn’t it? Hope you’re staying toasty and warm wherever you are in Australia.

      Reply
    1. Margot Post author

      Hi Lori, golden syrup is a type of treacle. It’s still very thick, though paler in colour and not as strong in flavour. Lyle’s Golden Syrup (from the UK) is probably the most well known. Hope that helps… Have a wonderful weekend!

      Reply

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