Home
Recipes
Self-saucing butterscotch pudding

Self-saucing butterscotch pudding served in a dish

Self-saucing butterscotch pudding

Name: Self-saucing butterscotch pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 100g butter melted, plus a little for the dish; 275g self-raising flour; 1 tsp baking powder; 300g light brown soft sugar; 250ml whole milk; 3 large eggs; 2 tbsp golden syrup; 4 tbsp Carnation caramel

Lulu Grimes

Save recipe

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4 out of 5.15 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chocolate chip muffins

A star rating of 4.6 out of 5.117 ratings

Super-easy birthday cake

A star rating of 4 out of 5.27 ratings

Simple iced biscuits

A star rating of 4.9 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

100g butter

melted, plus a little for the dish
275g self-raising flour
1 tsp baking powder
300g light brown soft sugar
250ml whole milk
3 large eggs
2 tbsp golden syrup
4 tbsp Carnation caramel

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal382
fat12g
saturates7g
carbs60g
sugars40g
fibre1g
protein7g
salt0.7g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, April 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now