Butterscotch Self Saucing Pudding

Serves 12-14
by Tenina Holder

Well I'm not going to lie…I was deeply crushed. I spend a lot of time cooking for my ungrateful bunch of kids who all think they're Matt Preston incarnate, and frequently give me unwanted feedback…as if they know anything! They think Macca's is a treat! So when I was rushed on the weekend, hadn't spent the usual 2-3 hours creating something new and pretty, churned out an oldie but a goldie, I was unprepared for the rain of praise from all and sundry, and the licked clean baking dish! What the? So here it is folks, the new favorite in the Holder household. Bring on winter and all the carbs….clearly! (Um…Hold the fuss mum!)

This is a large recipe and would normally serve 12-14 people comfortably, if the people are normal that is!

You can halve this recipe very easily, especially if you are serving it with ice cream or custard. And like I said, you'll be licking the baking dish as well!

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  • Cake
  • 75 g dark brown sugar
  • 100 g butter
  • 1 egg
  • 190 g SR flour
  • 130 g milk
  • 40 g Pure Maple Syrup or golden syrup BUY
  • Sauce
  • 200 g dark brown sugar
  • 2 tbsp cornflour
  • 600 g boiling water
  • Pinch Pink Salt Flakes BUY



Preheat oven to 180°C on a fan forced setting. Butter a large rectangular baking dish, preferably ceramic. Set aside.


To make cake, place dark brown sugar and butter into Thermomix bowl and melt together 3 min/100°C/speed soft.


Add remaining cake ingredients and blend 20 sec/speed 5-6. Scrape down sides of bowl and blend a further 10 sec if needed.


Scrape into prepared baking dish and set aside.


Without cleaning bowl, place all sauce ingredients into Thermomix bowl and blend gently (to avoid hot splashback) 3 sec/speed 3-4.


Pour sauce over the back of a serving spoon onto the cake and bake for 40-45 minutes until golden and bubbling. To prevent you from having to clean your oven you can place the baking dish on a large baking tray, because sometimes the sauce will spill over.

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