Butterscotch Self-Saucing Pudding

Submitted by Christine Wescombe

Butterscotch Self-Saucing Pudding

5 from 1 vote
Serving: 4
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins

Ingredients
 

  • Cake:
  • 1c SR Flour
  • 1/2 c white sugar
  • 60g butter melted
  • 1/2 c milk
  • Sauce:
  • 3 Tblsps golden syrup
  • 1 1/2 c water
  • 25g butter

Instructions
 

  • Put cake ingredients in a bowl and beat with a mixer till smooth.
  • Put mixture in greased slow cooker bowl. (I used my 3.5L sc)
  • Put sauce ingredients in a small saucepan and heat on stove top till hot and the butter has melted.
  • Pour carefully over cake mix.
  • Cook on high for about 1 1/2 hours with a tea towel under the lid.
Tried this recipe?Let us know how it was!

39 thoughts on “Butterscotch Self-Saucing Pudding”

  1. took me a while to work out the weight has it in cups and used to gr or oz but had to adjust flour on mixing added alot more golden syrup its my favourite worked well had a sneaky taste will be doing this often and my first dessert in my sc thank you for putting it on here 🙂

  2. My first desert made in the SC. Husband loved it!! It was devine! It will be made again but i think i will make just a little extra sauce as we were fighting over it.

  3. This recipe is a winner and was loved by all! I used my 1.5L baby cooker and it worked fine, the cake did touch the tea towel (just) but did not affect the recipe in any way. I added another tablespoon of golden syrup. I served with thickened cream which was perfect as it toned down the sweetness (ok and up the calories!) Awesome recipe thanks.

  4. Made a gluten free version…. gf flour, rice malt syrup instead of golden syrup

    Used in my 1.5L, 1.5hrs on high with tea towel…..absolutely beautiful, not as sweet but still beautiful

  5. Hi Pauline, if I was to double the recipe, would I need to double the cooking time? This will be my first bake in a SC.
    Thanks

  6. I want to try a dessert in the slow cooker…. However lots of desserts request for a smaller slow cooker. Which I don’t have. (Only two large ones) How could I cook this butterscotch pudding in my large slow cooker? Could I use a cake tin inside my slow cooker? Thanks in advance

  7. Cooked this in my 5.5 L and it came out great 😀 went down a treat with my housemates. I will defiently double the recipe next time though because it wasn’t enough 😛 also my slow cooker runs hot so it only took an hour to make.

  8. I was looking for reassurance that the ingredients list is not accidentally missing egg. All I see is people loving it so I’ll give it a go as is.

  9. I have made this a few times now. 1 and half hours on high is no where near long enough cooking! The sauce is still too watery and pudding no where near cooked. I have had to cook it for about 3 and half to 4 hrs. I always have to make more sauce also. I have a ZIP 3.5Ltr Slowcooker.😊

  10. Charlotte Rendell

    Loved this pudding! It was so easy to make and the whole family loved it. I think this is my new quick and easy dessert! We added ice cream which was really nice.

  11. Oh my life, I was instantly transported back to the desserts of my childhood! A resounding hit for all the family, and may need to double the recipe next time!

  12. This is perfect for a 3.5 litre slow cooker, and I have doubled the ingredients to fit a 6.5 litre cooker. Always works out just as it should be, and there’s never any left. Gorgeous with custard on a cold wintry day.

  13. Absolutely LOVED IT!!!! Perfect for a cold night! I doubled everything in the recipe and cooked on high for 2 hours with the tea towel trick!

  14. Jodie Leemhuis

    This is so easy and so very yummy! I double the recipe ingredients, used 1/2 cup caster sugar and 1/2 cup of brown sugar in the pudding mix, cooked in a 3 Lt sc on high with a tea towel under the lid. It just fit in my sc and so delicious served with ice cream. Will definitely make this dessert again and again. Thanks so much for sharing this recipe Christine Wescombe, we love it 🙂

  15. Cooked in my 1.5L SC on high for 1.5 hours and it was perfect. I used the tea towel and it was a bit low and the cake met it 🙂 so I pulled the tea towel up into a ‘pony tail’ and secured with an elastic band, which held it up high enough for the remaining 45 mins and it turned out fine. The pudding was delicious as was the sauce. Hubby and Miss 18 were highly impressed …. 😉

  16. Sorry Paulene… I did see it was in the 3.5L but I was just going from other reviewers saying that they had used the baby one. I would never have tried it otherwise …. not keen for an overflow of that mixture on the bench hahahaha

  17. Made this tonight. I did 3 times the recipe and cooked it in my 6L cooker, generously served 11 people (5 kids), served with ice cream. Absolutely delicious!!!

  18. Did this last night – doubled in 3.5l SC for ~2 hours. I followed Jodie’s suggestion and did half white and half brown sugar – disappeared quickly! Yummy 🙂

  19. I’ve made this pudding a few times and it’s absolutely delicious. I usually make it in my 1.5L SC but tonight I used my 3L and added more sauce. Next time though I think I’ll just double the cake mix too because it’s just that good 🙂 Thanks Christine, THUMBS UP from me.

  20. Made this last night in 3.5lt, doubled the sauce, cos, why not! 😋

    As easy as it gets, absolutely scrummy and satisfied a sweet craving!

    PS added bonus with no eggs needed for the cake 👌

  21. Neralie Toromanovic

    5 stars
    Made this last night and everyone enjoyed it and went back for more.
    I doubled the recipe and still fitted in my 3.5 slow cooker.
    My triple the sauce next time because it was so delicious 🙂🙂

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