Self Saucing Butterscotch Pudding Recipe

I recently whipped up a self saucing cake that combines 125g unsalted butter with 200g caster sugar, fresh eggs and vanilla extract into a delightfully fudgy batter. The secret lies in a rich butterscotch sauce created with dark brown sugar, extra butter and boiling water that adds an indulgent touch.

I recently whipped up a Self Saucing Butterscotch Pudding that totally blew my mind. I started mixing 125g of unsalted butter with 200g caster sugar and 2 large eggs, adding in a splash of vanilla extract for that extra flavor boost.

Then I folded in 150g of self-raising flour, along with 150ml of milk, creating a smooth batter that looked promising. What really fascinates me about this recipe is how it transforms during baking—a single batter gives you a moist, fudgy pudding with rich, butterscotch sauce forming beneath.

I even tossed in 100g dark brown sugar and a tiny pinch of salt to bring out the deep flavor notes. Meanwhile, a small batch of 50g unsalted butter and 200ml boiling water combine to make the sauce that acts like a homemade caramel.

Trust me, if you’re into cakes that deliver both pudding and sauce in one go, this one’s worth trying.

Why I Like this Recipe

I like this recipe because:
1. I love how easy it is to whip up – you mix everything together and it kinda transforms in the oven all by itself.
2. I really dig the self-saucing trick – it gives you that fudgy cake AND a rich, butterscotch sauce that feels like a homemade caramel.
3. The cake comes out super moist and has an indulgent vibe that makes it perfect comfort food.
4. It reminds me of simple home baking, coming together nearly effortlessly even if I mess up a step here or there.

Man, this recipe is really something else. It takes a plain batter and turns it into this warm pudding cake with a tasty butterscotch sauce drizzled on top. The cake is fudgy and moist while the sauce bubbles away underneath, making you feel like you’re having not just one but two treats at once. It’s kinda magical how the boiling water and brown sugar mix together, even if sometimes my stirring isn’t perfect. I love it cause even with its flaws, it always comes out tasting rich and homemade – just the way I like it.

Ingredients

• Soft unsalted butter gives pudding a rich flavor and moist, tender texture.
• Caster sugar dissolves quickly, adding sweetness and a light, airy texture.
• Eggs bind ingredients together, provide protein, and makes the pudding a bit hearty.
• Self raising flour builds structure while its leavening creates a fluffy, risen pudding.
• Milk adds moisture, promotes flavor blending and enriches the overall taste.
• Dark brown sugar intensifies butterscotch with deep molasses flavor and extra sweetness.

Ingredient Quantities

• 125g unsalted butter, softened (plus extra for greasing)
• 200g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 150g self-raising flour
• 150ml milk
• 100g dark brown sugar
• 50g unsalted butter (for the butterscotch sauce)
• 200ml boiling water
• Pinch of salt

How to Make this

1. Preheat your oven to 350°F and butter a baking dish well.

2. Cream together 125g unsalted butter and 200g caster sugar until they’re light and fluffy.

3. Crack in the two large eggs and mix in 1 tsp vanilla extract until it all looks smooth.

4. Gently stir in the 150g self-raising flour and 150ml milk to your batter, try not to overmix it.

5. Pour your batter into the greased dish, spreading it out nicely.

6. In another bowl, mix 100g dark brown sugar with 50g unsalted butter.

7. Carefully pour in 200ml of boiling water over the brown sugar mix and stir it until it seems well combined.

8. Drizzle the butterscotch sauce you just made evenly over the batter in the dish, add a pinch of salt on top.

9. Bake in your preheated oven for about 45 minutes until the cake is set and you see the sauce bubbling underneath.

10. Let it sit for a few minutes after baking before serving warm, and enjoy the fudgy cake with its rich butterscotch sauce.

Equipment Needed

1. Oven set to 350°F
2. Baking dish (make sure to butter it well)
3. A couple of mixing bowls
4. Electric mixer or a hand whisk
5. Measuring cups and spoons
6. A spatula or wooden spoon for stirring
7. A kettle or pot to boil water

FAQ

Self Saucing Butterscotch Pudding Recipe Substitutions and Variations

• Unsalted butter: You can use salted butter in the same amount but just lower the extra salt a bit or try margarine though the taste might be slightly different
• Caster sugar: If you dont have caster sugar, you can use superfine sugar or even fine granulated sugar if you blend it a little bit first
• Eggs: For a vegan twist, 1/4 cup unsweetened applesauce can replace one egg though the pudding might be a tad more moist
• Self-raising flour: You can make your own by mixing all-purpose flour with about 1 1/2 tsp baking powder and a pinch of salt so its pretty much the same
• Milk: Any unsweetened plant based milk like almond or soy milk works pretty well if you’re out of cow’s milk

Pro Tips

1. Make sure your butter is really soft before you cream it with the sugar because it really helps get a light and fluffy mixture and stops lumps from forming.
2. When you crack your eggs, do it in a separate bowl first so you dont get any shell bits in your mix and let them come to room temperature so they blend in better with the rest.
3. Be extra careful when you stir in the flour and milk, you dont want to overmix the batter or your cake might come out tough instead of soft and fudgy.
4. When pouring boiling water into the brown sugar and butter mix, pour it slowly and stir constantly since it can bubble up fast and you want a smooth butterscotch sauce every time.