Self saucing butterscotch pudding is a mouth watering dessert that has two layers, one is a moist butter cake, and the other layer is of a silky smooth butterscotch sauce. It’s one of the easiest dessert recipes yet the most delicious. The ingredients are easy to get and might be in your kitchen now. This amazing self saucing butterscotch pudding is best served warm with a scoop of Ice cream or whipped cream. The steps to making this dessert are similar to making Self Saucing Chocolate pudding. Please watch the video, follow the steps, and read the tips to make this delight a hit every time you bake it!
If you like magic tricks, you’ll enjoy making this self saucing butterscotch pudding recipe, all you need is one easy-to-make cake batter, but after baking it, you get to have two desserts in a pan, a cake and a butterscotch sauce! Two more desserts have a similar trick and are also super easy to prepare, Apple Cobbler and Apple Crumble, the recipes for both desserts are on my blog, and I hope you give them a try. But for now, let’s find out what you will need to make our star dessert for today!
Ingredients to make Self Saucing Butterscotch Pudding
I’ve told you that this is a simple to make dessert with simple ingredients, and keeping my promise, here is the list of the ingredients you will need to make the first layer (the cake) and the second layer (the sauce)!
FOR THE CAKE BATTER
All-purpose flour: You can use cake flour, but I feel that cake flour might give lighter cake crumbs which won’t allow you to store this cake for a longer time, and the cake will get soggy faster.
Eggs: You need large eggs, but you can use three medium-size eggs instead. Make sure the eggs are at room temperature.
Butter: I have used unsalted butter but if you only have salted butter, then omit the salt from the recipe.
Vanilla: You need to flavor the cake, but you can also substitute it with another flavor like lemon or orange. However, vanilla goes well with the butterscotch.
Sugar: Use fine white sugar.
Baking powder: check the expiry date before using it.
Milk: I have used whole milk. It gives a better texture to the cake and keeps it moist longer.
FOR THE BUTTERSCOTCH SAUCE
Brown sugar: You can use light or dark brown sugar; I have used both, and I find dark brown sugar gives a more intense flavor to the sauce.
Cornstarch: It is essential to use this ingredient to thicken the sauce and give that silky-rich texture.
How to make self saucing butterscotch pudding
- Before making this dessert make sure of two things:
- Preheat the oven. Usually, ovens take from 15 to 20 minutes to come to the desired temperature.
- All the ingredients must be at room temperature, it will help the batter come together quickly, and it will also make the cake bake evenly in the oven, with fewer air pockets.
- In a bowl, add the flour, sugar, baking powder, and salt, whisk to combine.
- Add the melted butter, milk, eggs, and vanilla. First, use a hand whisk to mix the ingredients and then switch to a spatula. Do not overmix the batter.
- Pour the batter into a previously greased 9” baking pan. It is preferred to have a deep baking pan around 4-inch-deep to hold the sauce and the cake when it rises.
- In a different bowl, mix the brown sugar with the cornstarch.
- Sprinkle the brown sugar mixture evenly over the cake batter.
- Place a spatula or a wooden spoon close to the batter. Pour boiling water over the back of the spoon while moving it around the edges of the pan. Do this step slowly; it will prevent the water from breaking into the batter.
- Bake the cake in a preheated oven for 25 minutes or until a skewer inserted in the middle of the cake comes out clean.
How to store self saucing butterscotch pudding for a longer time?
Now that you have made this amazing dessert, you want to save what’s left for later, and the best part is that you can store this cake in the fridge for three days by following the steps below:
- Wait until the cake is at room temperature.
- Remove the cake layer and place it in an airtight container.
- Pour the sauce into a different container.
- Place both the cake and the sauce in the fridge for up to 3 days.
- You can also freeze both for up to one week.
Tips and tricks
- Bring the eggs to room temperature by placing them (while in the shell) in a bowl of warm water.
- Turn the oven on before you start making the cake. It will need 15 to 20 minutes to get to the desired temperature.
- Instead of two large eggs, you can use three medium-size eggs.
- Mix the cornstarch and the brown sugar properly; less mixing will not give you a thick sauce.
- Suppose you don’t have fine sugar, as the case with most of my readers in India. Pulse the sugar twice in a grinder and then use it in this recipe.
- Do not overmix the cake batter, or it won’t rise, and you won’t enjoy the self saucing butterscotch pudding!
Self saucing butterscotch pudding
FOR THE CAKE BATTER
- 1 ½ cup all-purpose flour
- 2 large eggs at room temperature
- 100 gm unsalted butter melted around ½ a cup
- 1 teaspoon vanilla
- ½ cup fine white sugar
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ¼ cup whole milk
FOR THE BUTTERSCOTCH SAUCE
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 2 cups boiling water
TO MAKE THE CAKE BATTER
- Preheat the oven to 180C/350F. Grease a 9” pan (it’s best to have a little deeper pan, around 4-inch-deep to hold the sauce and the cake. Keep aside.
- In a bowl, add the flour, sugar, salt, and baking powder. Whisk to combine.
- Add to the previous mixture the eggs, butter, vanilla, and milk. Mix well using a whisk, then replace the whisk with a spatula and mix the batter until combined. Do not over-mix.
- The batter will be a little thick, but that’s how it should be.
- Pour the batter into the previously greased 9” baking pan.
TO MAKE THE BUTTERSCOTCH SAUCE
- Mix the brown sugar with the cornstarch. Make sure to mix them properly; otherwise, you won’t get a thick and silky sauce.
- Sprinkle the previous mixture evenly over the cake batter.
- Place a spatula or a wooden spoon close to the batter. Pour boiling water over the back of the spoon or spatula while moving it around the edges of the pan. Do this step slowly; it will prevent the water from breaking into the batter.
- Bake in the preheated oven for 25 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Serve immediately or warm.
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