Butterscotch Puddings With Butterscotch Sauce
5.0 from 3 votes

During the colder months it is nice to treat yourself to a pudding once in a while. These butterscotch puddings have a lovely flavour complimented by the accompanying sauce.

They are so easy to make and you can also make them in advance and warm them up when required in the microwave for about 30 seconds along with the sauce.

butterscotch pudding served

They could also be used as an alternative to Christmas pudding if you or your guests don’t like the traditional Christmas pudding.

They freeze well and the sauce is so easy to make, you can make as much or as little as you need. A great go-to dessert to have ready made in the freezer too for unexpected guests in the holiday season.

I serve mine with either cream, ice cream or custard, they go well with either one.

Butterscotch Puddings With Butterscotch Sauce

Butterscotch Puddings With Butterscotch Sauce

Recipe by Janine Moore
5.0 from 3 votes

These butterscotch puddings have a lovely flavour complimented by the sauce.

Course: DessertCuisine: BritishDifficulty: Medium


Prep time


Cooking time






  • For the puddings
  • 100 g butter

  • 100 g light muscovado sugar

  • 2 medium eggs

  • 80 g self raising flour

  • 1 teaspoon baking powder

  • 30 g ground almonds

  • For the sauce
  • 30 g butter

  • 40 g light muscovado sugar

  • 100 g golden syrup

  • 75 ml double cream

  • 1 teaspoon vanilla extract


  • Put the oven on to warm up at 180c/350f/gas 4.
  • Butter 4 pudding moulds liberally so they come out easier when they are baked.
  • Cream the butter until soft and lighter in colour then add the sugar and whisk until the mix is smooth, should whisk for about 2-3 mins.
  • Add the beaten egg and whisk until well combined. If it looks like it is about to curdle, add a little of the flour too.
  • When blended, sift in your flour and the baking powder. Gently fold this together and add the ground almonds. Continue to gently fold the mix until all blended.
  • Portion the mix evenly into the pudding moulds and set them on a baking tray. Bake for about 15-20 minutes and leave to cool slightly before releasing. To do this you can use a round bladed knife and carefully go round the edges of the puddings.
  • To make the sauce, put the syrup, butter, sugar and vanilla extract into a pan and slowly warm until all the sugar has dissolved.
  • Add the cream and stir well until its all incorporated. If you want more sauce just double the recipe.
  • The sauce can be used also to serve over ice cream as it is a great basic recipe for butterscotch sauce.

To serve your puddings, pour over the butterscotch sauce and add your cream, ice cream or custard and enjoy!

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