Best 3 Self Saucing Butterscotch Pudding Recipes
Indulge in a delightful culinary journey with our classic Self-Saucing Butterscotch Pudding recipe, a timeless dessert that combines the comforting flavors of sweet butterscotch and a velvety smooth custard. This all-in-one dessert features a rich, caramelized butterscotch sauce that magically forms underneath the pudding as it bakes, creating a luscious, two-layered treat.
In addition to the classic recipe, we offer two exciting variations to tantalize your taste buds: a decadent Chocolate Self-Saucing Pudding and a refreshing Lemon Self-Saucing Pudding. The Chocolate Self-Saucing Pudding combines the irresistible flavors of chocolate and butterscotch, while the Lemon Self-Saucing Pudding offers a zesty twist with its bright citrus notes.
Each recipe includes step-by-step instructions, a list of readily available ingredients, and detailed baking tips to ensure perfect results every time. Whether you prefer the classic butterscotch flavor or are looking for something different, these self-saucing pudding recipes are sure to satisfy your sweet cravings and leave you wanting more.
SELF-SAUCING BUTTERSCOTCH PUDDING
Lovely pudding if you like them saucy! So far mine has not bubbled over, but I always use a foil lined tray just in case. There is nothing worse that trying to remove burned sugar from your oven.
Provided by PetsRus
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the condensed milk in a saucepan, stir on medium heat for about ten minutes, it should slightly thicken and turn a light golden brown, take off the heat.
- Stir in the butter until melted, then add the milk and the vanilla essence.
- Let it cool until it is warm.
- Preheat oven to 350 degrees F.
- Sift the flour in a bowl, combine with the hazelnuts.
- When the milk mixture is cool enough, blend it with the flour/hazelnut mix, I use a whisk to get it as lump free as possible.
- Pour this in a greased, 8-cup capacity not too shallow dish, sift over the brown sugar, for the last bits and lumps I use a small ladle/spoon to push the sugar through, remove any sugar on the rim.
- Carefully pour the boiling water evenly over the pudding, put on a foil lined baking tray and bake for approx 35 minutes or until firm.
- Let it stand for 5 to 10 minutes before you serve it, looks pretty dusted with icing sugar.
Nutrition Facts : Calories 483.7, Fat 13.1, SaturatedFat 6.8, Cholesterol 35.7, Sodium 339.2, Carbohydrate 85.6, Fiber 0.8, Sugar 72.2, Protein 8.2
SELF-SAUCING BUTTERSCOTCH PUDDING
Serve this self-saucing butterscotch pudding warm with ice cream for the ultimate treat for the whole family. It's sure to disappear in a flash
Provided by Lulu Grimes
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.
Nutrition Facts : Calories 382 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
BUTTERSCOTCH & HONEYCOMB SELF-SAUCING PUDDING
I think this was in an old issue of Super Food Ideas. This is for individual puds but I made one large pudding from this. This is not for those watching their waistlines but a great sugar fix recipe! Sorry no photo it was gobbled up too quick.
Provided by Mandy
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter & sugar until light and fluffy. Gently fold in flour alternately with milk until smooth.Stir in crunchie pieces.
- Spoon mixture into greased 1 cup moulds until 3/4 full and arrange on a baking tray.
- Prepare Sauce: Place butter, water & sugar into a saucepan and stir over low heat until sugar has dissolved. Bring to the boil.
- Reduce heat & simmer gently until golden, remove from heat.
- Carefully blend in extra water and stir over low heat until smooth then set aside to cool slightly.
- Spoon sauce evenly over puddings and bake at 180.C for 35-40 mins or until cooked.
Nutrition Facts : Calories 522.7, Fat 26.3, SaturatedFat 16.5, Cholesterol 70.2, Sodium 607.4, Carbohydrate 69.2, Fiber 0.8, Sugar 44.2, Protein 4.3
Tips:
- Use a heavy saucepan to make the butterscotch sauce. This will help prevent the sauce from burning. - Cook the sauce over medium heat, stirring constantly. This will help prevent the sauce from curdling. - Bring the milk and cream to a simmer before adding it to the butterscotch sauce. This will help prevent the sauce from curdling. - Stir in the vanilla extract and salt after the sauce has thickened. This will help enhance the flavor of the sauce. - Pour the sauce over the pudding batter before baking. This will create a delicious self-saucing pudding. - Serve the pudding warm or cold. It is also delicious with a dollop of whipped cream or ice cream.Conclusion:
This self-saucing butterscotch pudding is a delicious and easy-to-make dessert. It is perfect for any occasion. With its rich and creamy flavor, this pudding is sure to be a hit with everyone. So what are you waiting for? Give this recipe a try today!
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