Try Self-Saucing Butterscotch Pudding: warm, buttery, cake with a rich, gooey sauce. Quick, comforting, and perfect for any occasion!
- 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 ½oz/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
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Preheat oven to 350°F (180°C). Butter a 9 x 5-inch baking dish.
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Place flour, brown sugar, baking powder and salt in a medium bowl. Whisk to combine.
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Add egg, milk, melted butter and vanilla and whisk until mostly lump free.
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Scrape into baking dish and smooth surface.
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Whisk brown sugar and cornflour in bowl until well combined.
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Sprinkle sugar mixture all over surface of the pudding.
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In a measuring jug add the boiling water and cubed butter and stir until the butter has melted.
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Carefully pour the boiling water mix over the surface of the batter.
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Bake for 35-40 minutes or until skewer inserted into the cake part comes out clean and the pudding is set.
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While it's hot scoop the pudding to reveal butterscotch sauce underneath. Serve straight away with a scoop of vanilla ice cream and some more butterscotch sauce on top. Cover any leftovers and store at room temperature for up to 2 days.