Butterscotch Self Saucing Pudding Thermomix

Thermomix Butterscotch pudding is one of the simplest desserts to make. Just a few quick steps and you have a delicious winter warming dessert.

This cakey, syrupy dessert is exactly what you want on a cold winter’s night. Serve the pudding hot with a good quality vanilla ice cream and as the ice cream melts it becomes a part of the caramel sauce adding a creaminess to the deliciousness.

Butterscotch pudding is a popular retro dessert. The dessert had its “heyday” around the 1970s, coincidentally, when I was a child. My nan used to make all different versions of self-saucing pudding, but the Butterscotch pudding was my favourite.

I was always in awe of how boiling water was poured over the batter and then magically formed a sauce below the cake! It was “saucery” haha… see what I did there! I still find it a little mind-blowing how the soft cake rises as it cooks leaving a syrupy rich sauce below.

So this brings me to my tips & tricks. It’s an easy recipe, but there are a few things to remember when making a self-saucing pudding.

Self Saucing Pudding Tips

• The water needs to be boiling hot when it’s poured over the cake batter.
• Pout the water over the pudding carefully and evenly so as not to disturb the batter. Use the back of a spoon to help.
• Have your oven at the correct temperature, and ready to cook the pudding immediately. It can’t sit out as the water will infiltrate the cake mixture.
• Cooking time will vary depending on the dish used. Watch the pudding, when the sponge is set the pudding is ready.
• Don’t overcook the Butterscotch self-saucing pudding or the liquid in the sauce will evaporate and the sauce will be too thick.
• Serve the pudding straight away as the sauce will get soaked up into the cake if it’s left to stand.

Step by Step Butterscotch Self Saucing Pudding Thermomix

I have taken some pictures to describe each step of the method. There are basically four steps;

1. Make a batter
2. Sprinkle over the sugar mixture
3. Pour over the water and syrup
4. Bake

Ingredient Substitutes

Most of the ingredients are very easy to find in your supermarket. If you’re Australian or a New Zealander, you may even have all the ingredients in your pantry ready to go!

For our international readers, some ingredients may need some explanation or perhaps even a substitute product suggestion.

Cornflour – this is also known as cornstarch.

Dark Brown Sugar– this is a darker brown sugar than regular brown sugar. If you can’t find it just use regular brown sugar. If you find it, buy it! It makes everything even more delicious!

Golden Syrup – This thick syrup has a delicious burnt caramel flavour. If you can’t get it internationally in the supermarket try Amazon Golden Syrup. Alternatively, you can substitute for dark corn syrup, it’s not the same but it will work. Honey or maple syrup can also be used but this will give a completely different flavour.

Other Sweet Treats Using Golden Syrup

Golden syrup is often used in Australian recipes to give a quick hit of caramel to a dish. Try these other dishes.

• ANZAC Biscuits
• Chocolate Crunch Slice
• Salted Caramel Fudge
• Chocolate Caramel Slice

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Butterscotch Self-Saucing Pudding Thermomix

Julie Carlyle

5 from 2 votes

Print Recipe

Prep Time 5 mins

Cook Time 35 mins

Course Dessert, Pudding, Sweet

Cuisine Australian, New Zealand

Servings 10 serves

Calories 297 kcal

Equipment

• 1 Thermomix

Ingredients

 

MetricUS Customary

 

1x2x3x

Butterscotch Pudding Batter

• 100 g salted butter cut in cubes
• 50 g dark brown sugar 1/4 cup *see note about sugar
• 120 g golden syrup 4 Tbs *see note about Golden Syrup
• 125 g full cream milk 1/2 cup
• 190 g self-raising flour 1 1/4 cups
• 1 egg

Sauce

• 140 g dark brown sugar 3/4 cup *see note about sugar
• 50 g cornflour 2 TBS *see note about cornflour
• 500 g boiling water 2 cups
• 60 g golden syrup 2 Tbs *see note about Golden Syrup

Instructions

 

• Preheat the oven to 160 degrees celsius fan-forced or 170 degrees conventional.
• Boil a jug of water.
  500 g boiling water

Pudding

• Place butter, sugar, and golden syrup to TM Bowl. 3 minutes/90 degrees/Speed 1.
  100 g salted butter, 50 g dark brown sugar, 120 g golden syrup
• Add milk, flour, and egg to the TM Bowl. Combine 15 sec/Speed 5.
  125 g full cream milk, 190 g self-raising flour, 1 egg
• Scrape down the bowl. Mix 10 sec/Speed 5.
• Pour the batter into a 2 litre baking dish. Reserve

Butterscotch Sauce

• Combine the sugar and cornflour in a bowl. Use a fork to combine.
  140 g dark brown sugar, 50 g cornflour
• Sprinkle the mixture over the reserved cake batter.
• Reboil the water.
• Place a jug on the TM bowl and weigh in the water and golden syrup for the sauce.
  500 g boiling water, 60 g golden syrup
• Mix with a fork to combine.
• Very gently using the back of a spoon as a guide, pour the water and syrup mixture over the batter.
• Bake for 30-40 minutes until golden and the sponge is just cooked.
• Serve immediately with ice cream.

Notes

Serve with ice cream as soon as the pudding comes out of the oven.

Nutrition

Calories: 297kcalCarbohydrates: 52gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 75mgPotassium: 66mgFiber: 1gSugar: 33gVitamin A: 271IUCalcium: 36mgIron: 1mg

Keyword Butterscotch, Butterscotch pudding, Caramel, Caramel Sauce, Chia Pudding, Golden Syrup, self saucing pudding

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