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Butterscotch Self Saucing Pudding (small batch)

Tuesday, April 15, 2025 2:01

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I was looking for something to make for dessert at the weekend that wouldn’t send me running to the shops. A simple dessert made with simple ingredients that I already had in my cupboard. I came across this Butterscotch Self Saucing Pudding recipe on Recipe Tin Eats, and it looked like it would fit the bill perfectly!

What you have here is something very similar to the pudding cake mixes that were very popular when I was a child. My mother bought them sometimes. We were partial to the brown sugar butterscotch one, which is what you see here today.

I also enjoyed the lemon one, but then again, I enjoy ALL lemon desserts. I am a lemon lover from way back!

I did take the liberty of small batching the recipe so that it only makes three generous servings. (I think four in a pinch.) I also added a bit of salt. There is not a lot of sweetness in the recipe and salt helps to enhance what little there is.

I think the cake part would be lovely with some sticky raisins or currants added, or maybe even some diced apple. Or even chopped dates, or dates and walnuts. (Now my wheels are turning!)

In any case this is a dessert you will want to eat fresh on the day as the pudding/sauce part of it will be absorbed by the cake upon standing. If you do want to keep it for longer. Store the cake part and the sauce part separately and then just put back together and reheat when you want to serve it.

I was very pleased with how this pudding cake came out. It was quite simply lovely. The cake part was light and fluffy as you can see. The pudding came out rich and decadent.

It was not overly sicky sweet like some of these types of desserts can be, which is something else I really enjoyed about it.

I enjoyed it with a nice dollop of Thick Devon Cream that I can buy in the Sobey’s grocery store. It’s not cheap, but makes for a wonderful, once in a blue moon indulgence!

WHAT YOU NEED TO MAKE BUTTERSCOTCH SELF SAUCING PUDDING (small batch)

This is a pudding/dessert that uses very simple store-cupboard ingredients. There is nothing complicated or out of the ordinary required to make it. That makes it a great dessert recipe to have up your sleeve for when unexpected company drops in or for when you just want to make something simple for dessert without having to fun to the shops. It is also very economical.

For the sauce:

1/3 cup (75g) soft dark brown sugar, packed
pinch of salt
1 TBS cornflour/cornstarch
1 cup (240ml) boiling water

For the cake part:

2 TBS (25g) soft dark brown sugar, packed
3/4 cup (94g) all-purpose plain flour
3/4 tsp baking powder
1/2 tsp salt
3 1/2 TBS (50g) butter, melted
1 large egg yolk
1/4 cup (60ml) full fat milk
2 TBS golden syrup (in the U.S. use corn syrup)

To pack brown sugar, insert your spoon or cup and fill it, packing it down flat. When tipped out it should keep the shape of the spoon, or the cup used to measure it.

You could use soft light brown sugar, but the dark brown sugar will give a richer flavor. If I was living in the U.K. I would use muscovado sugar which has an even higher molasses content and would make for a really delicious flavor indeed!

I just use salted butter. It works fine. I also like to use full fat milk (whole milk) as it gives a lovely rich flavor to the cake.

If you cannot get golden syrup, feel free to substitute dark corn syrup or honey in its place. I do have a recipe that you can use to make your own homemade golden syrup here.

You can freeze the egg white from the egg for use in another recipe. They keep very well frozen and are lovely to have on hand to make meringues, angel food cakes, etc.

HOW TO MAKE BUTTERSCOTCH SELF SAUCING PUDDING (small batch)

This is really not hard to make at all. These pudding cakes are one of the simpler desserts to make. Easy and delicious!

Preheat the oven to 350*F/180*C/gas mark 4. Butter a shallow casserole dish, 9 by five inches in size, or one which will hold 3 cups/1/2 liter. Set aside.

Whisk together the brown sugar, corn flour/cornstarch and salt for the sauce. Set aside.

Measure the sugar, flour, baking powder and salt for the cake topping together in a bowl.

Whisk together the milk, egg yolk, melted butter and golden syrup. Add to the flour mixture in the bowl and whisk everything together until mostly lump free. (A few lumps are okay. You will find that the brown sugar will make for a few lumps.)

Spread in an even layer in the baking dish. Sprinkle the sugar/cornstarch mixture over top evenly. Pour the boiling water over top of this mixture to cover. (Pour it over the back of a spoon held pretty close so that the water doesn’t break up the surface of the batter.)

Bake in the preheated oven for 30 to 35 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean. You should have a lovely cake on top and a thick sauce on the bottom.

Serve warm. Spoon some of the cake and the sauce into bowls to serve, spooning the sauce over top. This is delicious with vanilla ice cream or heavy or clotted cream.

Are you interested in more small batch dessert/pudding recipes? These next two come highly recommended by myself and those I have served them to. Always delicious! Always pleasing!

BLACKBERRY BAKEWELL PUDDING – A rich almond frangipane cake baked over a sweet and fruity blackberry base, topped with flaked almonds. This is delicious served warm with pouring cream, ice cream, or lashings of warm custard sauce!

STICKY TOFFEE PUDDING FOR TWO -This is a small batch recipe of one of the most beloved of British Puddings/desserts. Prepare to fall in love. Serve warm with extra toffee sauce spooned over top and lashings of rich cream. (or custard!) This is a pure and simple comfort food dessert.

Yield: 3 delicious servings

Author: Marie Rayner

Butterscotch Self-Saucing Pudding (small batch)

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

The pudding you loved as a child, with a brown sugar cake on top and a magic butterscotch sauce on the bottom. Together they form an incredibly delicious dessert. Add a scoop of ice cream or thick cream and you can get delirious with pleasure. Simple, comforting, delicious.

Ingredients

For the sauce:

1/3 cup (75g) soft dark brown sugar, packed
pinch of salt
1 TBS cornflour/cornstarch
1 cup (240ml) boiling water

For the cake part:

2 TBS (25g) soft dark brown sugar, packed
3/4 cup (94g) all-purpose plain flour
3/4 tsp baking powder
1/2 tsp salt
3 1/2 TBS (50g) butter, melted
1 large egg yolk
1/4 cup (60ml) full fat milk
2 TBS golden syrup (in the U.S. use corn syrup)

Instructions

Preheat the oven to 350*F/180*C/gas mark 4. Butter a shallow casserole dish, 9 by five inches in size, or one which will hold 3 cups/1/2 liter. Set aside.
Whisk together the brown sugar, corn flour/cornstarch and salt for the sauce. Set aside.
Measure the sugar, flour, baking powder and salt for the cake topping together in a bowl.
Whisk together the milk, egg yolk, melted butter and golden syrup. Add to the flour mixture in the bowl and whisk everything together until mostly lump free.
Spread in an even layer in the baking dish. Sprinkle the sugar/cornstarch mixture over top evenly. Pour the boiling water over top of this mixture to cover. (Pour it over the back of a spoon held pretty close so that the water doesn’t break up the surface of the batter.)
Bake in the preheated oven for 30 to 35 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean. You should have a lovely cake on top and a thick sauce on the bottom.
Serve warm. Spoon some of the cake and the sauce into bowls to serve, spooning the sauce over top. This is delicious with vanilla ice cream or heavy or clotted cream.

Did you make this recipe?

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Debunking the myths of English Cookery, one recipe at a time.
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Source: https://www.theenglishkitchen.co/2025/04/butterscotch-self-saucing-pudding-small.html

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