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Self-Saucing Butterscotch Pudding

A community recipe by

Not tested or verified by

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Luscious toffee pudding with lots of sauce, no need to say more really!


Serves: 6

  • 113 grams butter
  • 313 millilitres self-raising flour
  • 125 millilitres brown sugar
  • 125 millilitres milk
  • 1 egg
  • 1 teaspoon vanilla
  • 250 millilitres brown sugar
  • 83 millilitres malted milk powder (e.g. Horlicks)
  • 1 tablespoon cornstarch
  • 375 millilitres boiling water
  • 125 millilitres cream (optional)


Self-Saucing Butterscotch Pudding is a community recipe submitted by Jocelyn and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180 degrees celcius. Brush a 1.25 litre ovenproof dish with a little melted butter.
  • Put flour and brown sugar in a medium mixing bowl and stir to combine.
  • Put remaining butter, milk, egg and vanilla in a jug and beat with a fork until combined.
  • Make a well in the centre of the dry ingredients. Pour in milk mixture, stir until smooth and well combined.
  • Spoon into prepared dish and smooth the top.
  • Put the extra sugar, malted milk powder and cornstarch in a small bowl and mix until well combined. Sprinkle evenly over the pudding mixture.
  • Put boiling water into a jug, if using the cream add it to the water and stir to combine. Carefully pour liquid over the back of a large metal spoon onto the brown sugar mixture.
  • Bake for 45-50 minutes. Serve hot or warm with ice cream.
  • Additional Information

    I've said that the cream is optional because when I first made this recipe I didn't have any and thought that the end result tasted fabulous! The cream just adds an extra lusciousness to the sauce.

    Tell us what you think