Dessert

Self Saucing Butterscotch Pudding Recipe

ByRita Bennet February 8, 2026February 8, 2026

Introduction

This self-saucing butterscotch pudding offers a warm, comforting dessert with a rich sauce that forms beneath a light, fluffy cake. It’s simple to make and perfect served hot with vanilla ice cream for an indulgent treat.

A red rectangular baking dish with white inside holds a baked pudding that is golden brown with a rough, cracked surface. One corner shows a section scooped out, revealing a thick, smooth, light brown syrupy layer beneath a soft, spongy top layer. The dish sits on a natural woven placemat over a white marbled surface. Nearby, a tarnished silver spoon with some pudding residue rests on the placemat, and two stacked white bowls with a silver spoon are visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups (6 ¼ oz/177 g) all purpose flour
¼ cup dark brown sugar

2 ½ teaspoons baking powder
1 ½ teaspoons salt

1 large egg
¾ cup (6 fl oz/180 ml) whole milk

7 tablespoons (3 ½ oz/100 g) butter, melted
1 ½ teaspoons vanilla extract
¾ cup (4 ½ oz/128 g) dark brown sugar

1 tablespoon cornstarch
1 ¾ cups (14 fl oz/420 ml) boiling water
6 tablespoons (3 oz/85 g) butter, cubed

Instructions

Step 1: Preheat your oven to 350°F (180°C) and butter a 9 x 5-inch baking dish.
Step 2: In a medium bowl, whisk together the flour, ¼ cup dark brown sugar, baking powder, and salt.
Step 3: Add the egg, milk, melted butter, and vanilla extract to the dry ingredients, whisking until mostly lump-free.

Step 4: Pour the batter into the prepared baking dish and smooth the surface evenly.
Step 5: In a separate bowl, combine the ¾ cup dark brown sugar and cornstarch, whisking until well incorporated.
Step 6: Sprinkle this sugar mixture evenly over the surface of the batter.

Step 7: In a measuring jug, stir the boiling water and cubed butter until the butter is fully melted.
Step 8: Carefully pour the boiling water mixture over the pudding batter without stirring.
Step 9: Bake for 35 to 40 minutes or until a skewer inserted into the cake portion comes out clean and the pudding is set.

Step 10: While still hot, scoop into the pudding to reveal the butterscotch sauce beneath. Serve immediately with vanilla ice cream and extra sauce if desired.

Tips & Variations

For deeper butterscotch flavor, use light muscovado sugar instead of dark brown sugar.
Serve with a sprinkle of chopped nuts for added texture.

Try substituting whole milk with cream for a richer pudding.
Use salted butter to enhance the sauce’s flavor and balance sweetness.

Storage

Cover any leftovers and store at room temperature for up to 2 days. Reheat gently in the microwave or oven before serving to restore the warm sauce.

How to Serve

A close-up view of a baked dish in a white baking pan with a red exterior and handle, showing a golden-brown crust on top that is slightly cracked, revealing a thick, smooth, light brown filling beneath. The crust is soft and crumbly with a porous texture, covering the whole surface except for a portion scooped out from one corner, exposing the dense, gooey filling that contrasts with the dry, airy crust. The pan is placed on a textured woven surface with part of a white plate visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pudding ahead of time?

This pudding is best served fresh to enjoy its warm sauce. However, you can bake it ahead and reheat before serving, though the sauce may not be as runny.