Anzac Self Saucing Pudding


April 27, 2021

Anzac Self Saucing Pudding 5 0 5 12

Delicious just like an Anzac biscuit, but in a pudding, with a yummy golden syrup sauce. I love the chewiness of the oats in this pudding. Serve with ice cream and/or cream and enjoy.

  • Prep: 10 mins
  • Cook: 1 hr 30 mins
  • 10 mins

    1 hr 30 mins

    1 hr 40 mins

  • Yields: Serves 6



1 1/2 cups SR flour

100g butter

1 cup rolled oats

1/2 cup desiccated coconut

1/2 cup caster sugar

1 cup milk

1 egg

1 rounded Tbs of golden syrup

1 tsp vanilla extract


2.5 cups just boiled water

50gm butter

1/2 cup golden syrup

1/4 cup brown sugar


1In a bowl, add SR flour and rub the butter into flour with your fingertips until like fine breadcrumbs. Add remaining dry ingredients and mix with a wooden spoon.

2In a jug, combine wet ingredients and mix well. Add wet ingredients to dry and mix with a wooden spoon. Add to a 3.5L slow cooker.

3Add all sauce ingredients to a jug and mix till butter has melted. Pour over batter, over a back of a spoon.

4Cook on high with a tea towel under the lid for 1.5 hours or until pudding is cooked.

Submitted by Kirsty Crack


15 Reviews


June 19, 2022

Tasty and satisfying! I doubled the recipe (kept the sugar as 1/2 cup though) we’ll have pudding for weeks in the freezer!

Michelle Kosick

June 18, 2022


Don’t often make dessert, but so glad I made this one.!!
Highly recommend this one for those that like sweet, gooey yumminess on a cold winter night. Secretly glad it’s only me and hubby living at home now so we don’t have to share the leftovers over the next couple of nights

Tanya Simmons

June 6, 2022

So yummy. Easy to make. Added some crushed nuts I had in the pantry


April 25, 2022

Love this dessert. Timing is also great as you can put it on just before the main meal and it’s ready after the meal is digested. Too good to just save for ANZAC day.


April 25, 2022

Was so yummy, I did as others said and used 3 cups of water and a little extra to ingredients as my slow cooker is 5litre and recipe I did was for 3.5litre. Thankyou for the recipe.

Tina Cartledge

April 23, 2022

Scrumptious recepie , easy and moist , will be my new go to


April 23, 2022

So easy, so moist and scrumptious

Alysha viliamu

April 8, 2022

This is great tasting love it was buying butter scotch pud forten vuxfron countdown and kids thort to rich they love this and it’s cheeper making itthan buying wat I use to the three cups water sounds better more sauce

Lacey Symons

June 2, 2021

I made this tonight. Was really yummy and my son who is fussy really enjoyed it. I also really like that this isn’t too sweet. I did however change 2 things. I added an additional 1/2 cup of golden syrup to the pudding and added 3 cups boiling water for the sauce. I served with ice cream and whipped cream. Will definitely be making again.


June 2, 2021

Hubby found it too stodgy for him. I however, have discovered my new favourite winter pudding, so all the more for me.! Lovely with a splash of cream or scoop of ice cream. Reminds me of puddings from my childhood!

Coral Hastings

May 27, 2021

Made this a few nights ago with a few minor changes.
Changed flour to wholemeal flour and sugar to raw sugar as Hubby is diabetic. Replaced coconut with more oats as I don’t like coconut.
Everyone LOVED it!!!!!
I will definitely be adding more water next time for more sauce.
Hubby had it for breakfast the next day, rationalised it had oats in it so it was like eating porridge………….sort of……
He said it was even better the next day!!

Kirsty Crack

May 5, 2021

I made this again last night and increased to boiling water to 3 cups to make extra sauce. Nothing else changed. Lots of yummy sauce. I will continue to make with 3 cups of water from now on.

Carol Penney

April 29, 2021

Absolutely delicious. Next time I think I will make a little extra sauce, but otherwise perfect. Thanks Kirsty.

Lyn Douglass

April 29, 2021

Kirsty this pudding tastes as good as it looks. The flavours are just beautiful, easy to make & just delicious. Thank you for sharing your recipe.

Sarah Byrnes

April 28, 2021


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