Butterscotch self-saucing pudding

Butterscotch self-saucing pudding



  • 50g melted butter
  • ¾ cup brown sugar
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • ½ cup (125mL) milk
  • 1 egg
  • ¼ cup golden syrup
  • 1 teaspoon vanilla extract


  • ¾ cup brown sugar
  • 1 tablespoon cornflour
  • ¼ cup golden syrup


Preheat oven to 180°C.

Grease a 2-litre ovenproof dish with some of the melted butter.

Combine sugar, flour and baking powder in a large bowl, mix well (I use a whisk).

Add milk, egg, butter, golden syrup and vanilla and stir well to combine.

Spoon mixture into dish.

For the sauce, combine sugar and cornflour in a bowl then sprinkle over cake mixture.

Dissolve golden syrup in ¾ cup of hot water and pour over top (I pour in a spiral pattern from the outside in).

Bake for 35-40 minutes.

Let stand for 5 minutes to avoid burning your tongue on hot, hot sauce.

Serve with cream or ice-cream.


  • This is really very simple to make and tastes so much better than the packet mixes!
  • Treat yourself to a wonderful winter warmer.
  • Make this recipe gluten-free using gluten-free flour (I like Orgran brand from supermarket) and gluten-free baking powder.


Recipe created by Melissa Hughes for Kidspot.


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