Sharing Butterscotch self-saucing pudding

When I posted a photo on Facebook after I made this wonderful Butterscotch Self-saucing Pudding, people asked me for the recipe.

It’s from the Winter issue of Coles Magazine, a free magazine from the major Australian supermarket chain Coles. My “day job” is editor of the magazine, and I get the privilege of tasting the wonderful recipes as they are developed and tested. This pudding is so delicious, I’ve made it twice. Once with walnuts, as in the recipe, and once with pecans instead. Just writing about it is making me want to make it a third time!

Australian readers can pick up a copy of the Coles Magazine in store right now. Or the recipe is on the Coles website.


COOK TIME 35-40 minutes


1 and 1/3 cups Self-raising Flour

1/3 cup Brown Sugar

100 g Butter, melted and cooled

1 Egg

1/2 cup Milk

1 tsp Vanilla Bean Paste

1/3 cup Walnuts, chopped

Cream or Vanilla Ice Cream, to serve

Sauce Mixture:

1/4 cup Brown Sugar

1/4 cup Golden Syrup

40 g Butter, chopped

1 and 1/2 cups Boiling Water



1. Preheat oven to 180°C or 160°C fan and grease a 6-cup capacity ovenproof dish. Sift flour and sugar into a mixing bowl and make a well in the centre.

2. Whisk together butter, egg, milk and vanilla with a fork and pour into the dry ingredients. With a wooden spoon, fold together until evenly combined, then fold through the walnuts. Spoon into prepared dish and smooth the surface.

3. For the Sauce Mixture, combine brown sugar, golden syrup, butter and boiling water in a jug. Slowly and carefully pour over the back of a spoon evenly onto the batter. Bake for 35-40 mins, until the pudding has risen, browned and is firm to touch in the centre (it will move a little due to the sauce underneath). Serve immediately with cream or ice cream.

NOTE: Australian standard measuring cups are used in this recipe. An Australian standard measuring cup is 250ml, an American one is 240ml so there isn’t much difference in a recipe like this.

100 grams is approximately 4 oz

40 grams is approximately 1 and 1/2 oz

If golden syrup (a thick sugar syrup) isn’t available, I think  maple syrup or corn syrup could work as a substitute,  though I haven’t tried it myself.

160 degrees C oven heat  is approximately  325 degrees F

180 degrees C oven heat is approximately 350 degrees F

For an excellent resource in converting baking measures and ingredients from other countries, visit Joy of Baking