Self-Saucing Butterscotch Pudding

What better way to start the weekend than with a recipe for pudding!  At first glance it looks like it will turn out like a malva pudding, but it doesn’t.

The sauce is poured over the pudding before it’s baked, and the final ingredient has a soft crunchiness to it that makes it unique.

Note:  Serve this asap after it is finished baking.  I made the mistake of letting it stand for a couple of hours, reheating and then serving.  The sauce goes too gooey if you do this, and the pudding gets a little bit dry.

Yields 9 blocks/servings

Original recipe from


3/4 cup brown sugar

1 1/4 cups (190g) self-raising flour

100g butter, melted

1 large egg

1/2 cup (125ml) milk

4 tbs golden syrup

1 tbs Maizena

1 1/2 cups (375ml) boiling water

Double cream or vanilla ice cream, to serve


1.  Preheat oven to 180°C. Grease a 1.5 litre (6 cup) ovenproof dish.

2.  Combine 1/4 cup of the brown sugar and all of the flour in a bowl.

3.  Add the melted butter, egg, milk and 2 tbs of the golden syrup and stir until combined. Spoon into greased dish.

4.  Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture.

5.  Combine boiling water with the remaining 2 tbs of golden syrup. Pour over the top of the pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.

Serve with double cream or vanilla ice cream.


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