Butterscotch Self-Saucing Pudding
This is the easiest dessert for a crowd and as long as you have ice cream and or cream ready to go, you will be very popular. It comes together in the time that it takes to bake, you will be amazed and impressed and despite its plain jane appearance it is very yummy.
In case you were wondering...butterscotch is made by heating brown sugar with butter, and sometimes cream, resulting in a rich, buttery flavor. Caramel, on the other hand, is made by heating white sugar until it melts and browns, often with added cream or butter afterwards for a smooth texture. The key differences are the type of sugar used and the resulting flavor profiles.You can halve this recipe very easily, especially if you are serving it with ice cream or custard. And I suspect, you'll be putting this on regular winter rotation!
Some other wintery puds you should be pinning:
Self-Saucing Chocolate Puddings
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Need
-
The Pudding
- 75 Grams dark brown sugar
- 100 Grams butter BUY
- 1 eggs
- 190 Grams bakers or strong flour
- 1 Teaspoon baking powder
- 1 Teaspoon bicarb soda
- 130 Grams whole milk BUY
- 40 Grams pure maple syrup or golden syrup
-
The Sauce
- 200 Grams dark brown sugar
- 2 Tablespoons cornflour or cornstarch
- 600 Grams boiling water
- Pinches pink salt flakes BUY
Do
- 1
Preheat oven to 180°C on a fan forced setting. Place a large tray of water in the oven on the lowest rung. Butter a large rectangular baking dish, preferably ceramic or several ramekins as needed. Set aside.
- 2
To make cake, place dark brown sugar and butter into Thermomix bowl and melt together 3 min/100°C/speed soft.
- 3
Add remaining cake ingredients and blend 20 sec/speed 5-6. Scrape down sides of bowl and blend a further 10 sec if needed.
- 4
Scrape into prepared baking dish and set aside.
- 5
Without cleaning bowl, place all sauce ingredients into Thermomix bowl and blend gently (to avoid hot splashback) 3 sec/speed 3-4.
- 6
Pour sauce over the back of a serving spoon onto the cake and bake in the water bath for 40-45 minutes until golden and bubbling.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!