Best 3 Self Saucing Butterscotch Pudding Recipes
Whether it's a cold, rainy day or a cozy night in, there's nothing like a warm and comforting dessert to lift your spirits. Self-saucing butterscotch pudding is one such dessert that is sure to bring a smile to your face. With its creamy custard-like texture, rich butterscotch flavor, and a delicate caramel sauce that forms on top as it bakes, this classic dish is a delight for both young and old. If you're looking for a recipe that is easy to make, yet impressive enough to serve to guests, then look no further. In this article, we'll share the secrets to creating the perfect self-saucing butterscotch pudding, with step-by-step instructions and helpful tips to ensure a delicious and successful dessert every time.
Here are our top 3 tried and tested recipes!
SELF-SAUCING BUTTERSCOTCH PUDDING
Serve this self-saucing butterscotch pudding warm with ice cream for the ultimate treat for the whole family. It's sure to disappear in a flash
Provided by Lulu Grimes
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.
Nutrition Facts : Calories 382 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
SELF-SAUCING BUTTERSCOTCH PUDDING
Lovely pudding if you like them saucy! So far mine has not bubbled over, but I always use a foil lined tray just in case. There is nothing worse that trying to remove burned sugar from your oven.
Provided by PetsRus
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the condensed milk in a saucepan, stir on medium heat for about ten minutes, it should slightly thicken and turn a light golden brown, take off the heat.
- Stir in the butter until melted, then add the milk and the vanilla essence.
- Let it cool until it is warm.
- Preheat oven to 350 degrees F.
- Sift the flour in a bowl, combine with the hazelnuts.
- When the milk mixture is cool enough, blend it with the flour/hazelnut mix, I use a whisk to get it as lump free as possible.
- Pour this in a greased, 8-cup capacity not too shallow dish, sift over the brown sugar, for the last bits and lumps I use a small ladle/spoon to push the sugar through, remove any sugar on the rim.
- Carefully pour the boiling water evenly over the pudding, put on a foil lined baking tray and bake for approx 35 minutes or until firm.
- Let it stand for 5 to 10 minutes before you serve it, looks pretty dusted with icing sugar.
Nutrition Facts : Calories 483.7, Fat 13.1, SaturatedFat 6.8, Cholesterol 35.7, Sodium 339.2, Carbohydrate 85.6, Fiber 0.8, Sugar 72.2, Protein 8.2
BUTTERSCOTCH & HONEYCOMB SELF-SAUCING PUDDING
I think this was in an old issue of Super Food Ideas. This is for individual puds but I made one large pudding from this. This is not for those watching their waistlines but a great sugar fix recipe! Sorry no photo it was gobbled up too quick.
Provided by Mandy
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter & sugar until light and fluffy. Gently fold in flour alternately with milk until smooth.Stir in crunchie pieces.
- Spoon mixture into greased 1 cup moulds until 3/4 full and arrange on a baking tray.
- Prepare Sauce: Place butter, water & sugar into a saucepan and stir over low heat until sugar has dissolved. Bring to the boil.
- Reduce heat & simmer gently until golden, remove from heat.
- Carefully blend in extra water and stir over low heat until smooth then set aside to cool slightly.
- Spoon sauce evenly over puddings and bake at 180.C for 35-40 mins or until cooked.
Nutrition Facts : Calories 522.7, Fat 26.3, SaturatedFat 16.5, Cholesterol 70.2, Sodium 607.4, Carbohydrate 69.2, Fiber 0.8, Sugar 44.2, Protein 4.3
Tips:
- Use a large bowl for mixing the batter as it will expand during baking.
- Make sure the butter and sugar are creamed together until light and fluffy. This will help to incorporate air into the batter and make the pudding light and airy.
- Gradually add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Sift the flour and baking powder together before adding them to the batter. This will help to ensure that the pudding is light and fluffy.
- Do not overmix the batter. Overmixing can make the pudding tough.
- Pour the batter into a greased and floured 9x13 inch baking dish.
- Bake the pudding in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, make the butterscotch sauce. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and vanilla extract. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes.
- Once the pudding is done baking, pour the butterscotch sauce over the top. Serve warm or cold.
Conclusion:
This self-saucing butterscotch pudding is a classic dessert that is sure to please everyone. It is easy to make and can be served warm or cold. The butterscotch sauce is the perfect finishing touch to this delicious pudding.
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