Self Saucing Butterscotch Pudding

What more do I need to say?  Do yourself (and who ever you might cook this for) and try this recipe!!  This is one of the few things my husband can and will cook for people (the other things are custard,  eggs on toast, anything on a BBQ and his Easy Mix cake)

Historically we’ve cooked this with my kitchen mixer but that died a sad and cruel death and so I have now adapted the recipe to a thermomix (cue sighs of awe)

Below are both the original and TM recipes.  The recipe provided serves 4 but do yourself a favor and double it- you’ll be glad for the leftovers the next night (or day- who said you can’t have it for breakfast- you’re a grownup now!).

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Pudding!

The good old-fashioned version-

Pudding

  • 1 cup Self Raising Flour
  • 3/4 cup sugar
  • large pinch salt
  • 60g butter or margarine- melted
  • 1/4 cup milk
  • 1 egg

Sauce

  • 2 tbs golden syrup
  • 1 1/2 cups boiling water
  • 30g butter or margarine

Method

  1. Preheat oven to 160 degree’s
  2. Combine pudding ingredients into mixing bowl and mix well.  (You could use either a kitchen mixer or a bowl and spoon depending on how much you want an arm workout.)
  3.  Pour into a large, greased casserole dish (allow lots of room for it to rise and for the sauce you will pour in
  4. In a separate bowl mix the 3 sauce ingredients together until the butter is melted, and gently pour over the pudding mixture (I pour it over the back of a spoon so it doesn’t mess up the mixture but you don’t have too)
  5. Bake in the oven for approximately 40 minutes or until the pudding mixture is cooked in the center.
  6. Serve with cream and/ or ice cream or custard.

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    The magic, ‘makes the washing up worth it’ sauce

Thermomix version-

Pudding

  • 180g Self Raising Flour
  • 160g sugar
  • large pinch salt
  • 60g butter or margarine- melted
  • 70g milk
  • 1 egg

Sauce

  • 2 tbs golden syrup
  • 1 1/2 cups boiling water
  • 30g butter or margarine

Method

  1. Place butter in TM bowl and melt at 40 sec / 70 degrees / speed 1
  2. Add all other pudding ingredients and mix 10 sec / speed 4
  3. Scrape down the sides of the bowl and mix again 5sec / speed 4
  4. Pour into a large, greased casserole dish (allow lots of room for it to rise and for the sauce you will pour in)
  5. To make the sauce I prefer to make in a separate smaller jug as that way I don’t have to wash the big TM bowl just to make the sauce (yes I’m lazy ok!) Mix the 3 sauce ingredients together until the butter is melted, and gently pour over the pudding mixture (I pour it over the back of a spoon so it doesn’t mess up the mixture but you don’t have too)
  6. Bake in the oven for approximately 40 minutes or until the pudding mixture is cooked in the center.
  7. Serve with cream and/ or ice cream or custard.
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The family simply couldn’t wait for me to take a picture (Ok, so I forgot!) so here’s mine halfway through being devoured. I served it with cream but ice cream is even better!

11 thoughts on “Self Saucing Butterscotch Pudding

    • The Kids and Co says:

      Oh Shari, I’m the same- I loved the hospital food I got (though that had a lot to do with the lack of manual labour I had to put in to get it to the table!). We only serve dessert as a sometimes food- but this is something that’s been making a repeated experience! I’m actually making it right now to fake to a friends house for dinner- it’s such a crowd pleaser! Hope you enjoy eating it as much as we do! 🙂

      Like

  1. Sammie @ The Annoyed Thyroid says:

    Oh my goodness! You had me at self saucing! And then again at butterscotch! This looks like the ultimate winter warmer and I love that you have added a thermie version too!

    Liked by 1 person

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