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Butterscotch Self-Saucing Pudding Recipe

Published by: Chef Matty Riedel • Updated: January 20, 2024

For some smooth, light and velvety butterscotch self-saucing pudding, you will need to understand the process to make the perfect dessert. Grab your baking tins and whisks, put on your chef’s hat, and get ready to enjoy this delicious pudding.

Butterscotch Self-Saucing Pudding Recipe

Butterscotch Self-Saucing Pudding Recipe
Butterscotch Self-Saucing Pudding Recipe
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 15 minutes
COOK TIME 45 minutes
COURSE Dessert
CUISINE American
CALORIES 2836 kcal



  • 250 grams or 2.5 cups Dark brown sugar
  • 2 tablespoons Cornflour
  • 2 small Eggs or 1 large egg
  • 3 tablespoons Golden syrup
  • 100 grams or 1.5 cups Melted butter
  • 200 grams or 1.5 cups Self-raising flour
  • ½ cup Milk
  • up to 2 cups Boiling water
  • 1.5 teaspoons Baking powder
  • Ice cream for serving


  • Preheat the oven to 180°C.
  • Take a large bowl and combine the flour, baking powder and a quarter of the brown sugar.
  • Add the butter, milk and most of the golden syrup to these dry ingredients and whisk everything until you find that there are no bubbles or lumps.
  • In another bowl, mix the cornflour and the rest of the brown sugar. Whisk the two and keep the bowl to rest.
  • Grease your baking tin with some butter and pour the batter made in the first bowl into this tin.
  • On top, add the cornflour and brown sugar combination.
  • Take some boiling water and combine it with the rest of the golden syrup and pour it over the contents of the tin.
  • Place the tin in the oven and bake for 40 minutes.
  • Serve with some ice cream.
Chefs Tips
  • Make sure all your ingredients are at room temperature. If you have just removed your eggs and milk from the fridge, let them sit for a bit so that they attain room temperature.
  • Dark brown sugar instead of brown sugar will help you achieve the precise flavour you are aiming for. However, if you cannot find dark brown sugar, brown sugar will work just fine.
  • Never open the door of the oven while you are baking this pudding.
Nutritional Information
Calories: 2836kcalCarbohydrates: 461gProtein: 40gFat: 96gSaturated Fat: 57gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 3gCholesterol: 512mgSodium: 1508mgPotassium: 882mgFiber: 6gSugar: 302gVitamin A: 3112IUCalcium: 826mgIron: 6mg
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Butterscotch Self-Saucing Pudding Recipe: FAQ

Is It Possible to Substitute Eggs In The Butterscotch Self-Saucing Pudding?

If you do not wish to use eggs or cannot obtain them while baking, try using some substitutes like yoghurt, buttermilk, oil, ripe bananas or applesauce in your batter.

Why Is My Butterscotch Self-Saucing Pudding So Dense?

If your butterscotch self-saucing pudding is too dense, this might be the result of over whisking or too little baking soda/powder. It is also possible that you did not allow enough air to mix into the batter.

Concluding Thoughts

Butterscotch self-saucing pudding is the ultimate dish to have after your dinner. Whether you make it once in a while or only during festive occasions, this pudding is bound to become a craved-after dish in your household. Just follow all the steps highlighted here and dig right in!

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Chef and Restaurant Owner Matty Riedel
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