Winter is well and truly upon us in my part of the world, so what better indulgent family dessert to serve up than butterscotch pudding? It uses simple ingredients and only takes 15 minutes to whip up and throw into the oven.
Many of the recipes I’ve tried in the past have had a cloying and somewhat sickly sweetness to them. I thought it about time to come up with my own recipe and it went down a treat!
Before we get started, I’ll answer some questions I know someone will ask.
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Golden Syrup is made with cane sugar and has a very particular, recognisable toffee flavour. It is readily available here in Australia, but this may not be the case for you. Suitable substitutes are Light Corn Syrup or Honey.
The dish that I use for many of my puddings is a 9″ Cast Iron Round Dutch Oven. We have only ever purchased the more affordable types (my husband actually found this one in an op shop for $10 – score!) but if I had spare cash lying around, I would definitely invest in a large Le Creuset. In fact, I’d invest in several, but that’s another story.
You may not be familiar with Pyrex jugs, once are again, they are easily obtainable here. Honestly, my 2 Pyrex jugs are among some of my most used kitchen equipment – they are heat proof and the measurement markings never rub off. They’re also super strong and easy to clean. I love them!
Now, let’s get to that pudding!
Winter Butterscotch Pudding
Ingredients
- 1.5 cups Plain flour
- 3 tsp baking powder
- 1/4 cup brown sugar
- 80 grams butter, melted
- 1 egg
- 1 & 1/2 cups milk
- 1 tsp vanilla extract
- 1 & 3/4 cups boiling water
- 2 tbsp golden syrup
- 1/2 cup brown sugar, extra, for topping
- 1 tbsp cornflour
Instructions
- Preheat oven to 180 degrees celsius, or 350 farenheit.
- Sift flour and baking powder together in a cast iron or casserole dish.
- Add brown sugar and stir to combine.
- In a separate bowl, whisk egg, milk and vanilla together.
- Add to the dry ingredients and whisk until smooth.
- Whisk melted butter into the batter.
- In a Pyrex jug or similar, combine boiling water and golden syrup.
- In a separate small bowl or cup, combine extra brown sugar and cornflour and mix thoroughly.
- Sprinkle the sugar and cornflour mixture over the batter in the dish.
- Gently pour the hot water syrup mixture over the top.
- Bake uncovered for 45 minutes or until cooked and golden on top.
- Serve with thickened cream or icecream.
You could also serve with custard. Or custard and cream. Or custard and cream and ice cream. But that’s probably taking it too far.
I hope you enjoy this recipe, please do let me know if you make it, I’d love to hear what you think! Oh! And did you know that you can rate this recipe? There are some little stars underneath this post so you can leave your own star rating, cool huh?
Bon Appetit!
Thank you Kelly, I just made it, it’s delicious, everyone at home liked it!!!
Wonderful, thanks for letting me know! I made it recently too, served with ice cream and custard 😋
For the golden syrup, I think one could substitute real maple syrup, which is available in the USA. I have seen golden syrup, also, here, but I do not buy it.
The recipe sounds very interesting, different from what I think of as pudding. I call your recipe a pudding cake, whereas a pudding here in the states usually refers to a mixture of mostly milk, cornstarch or tapioca, egg, and sugar plus flavoring or cocoa (if making chocolate pudding).
I will have to try this recipe sometime. Right now I am not able to do much of anything. I have bulging and perhaps a herniated disc in my back causing severe pain. I am scheduled for an epidural injection this next Tuesday and then I do not know what else will be in store after that.
I am really missing not being able to do any weaving as I had just started to learn.
Hi Audrey,
Maple syrup would be an amazing addition – it is very expensive to buy in Australia but I think it would taste wonderful.
I’m sorry about your back, I also have a bulging disc and my husband has a badly ruptured disc, so we know all about the pain and debilitation. I hope your injection helps. Take one day at a time.
I need to try this!!! It’s making me hungry just reading the recipe!
I hope you do!
Hello Kelly,
The recipe looks great. Just one question. When you list corn flour do you mean actual corn flour or corn starch? I know they are different but just wanted to be sure of what you meant.
Thank you,
Robert Johnson
Hi Robert,
Yes, it is corn starch (in Australia we call it corn flour).