Skinnymixer’s Butterscotch Self Saucing Pudding Thermomix recipe is the easiest recipe to make for an after dinner butterscotch pudding fix!
When we asked the Skinnymixers community what dessert they might like to have with all the delicious Dinner recipes from our new book Dinners 4 – one of the most requested recipe was a Butterscotch Pudding!
With the success of our Chocolate Self Saucing Pudding recipe, we thought a butterscotch version was needed!
No boiling water required, this recipe is so simple to make that even my children are begging to make it. There is no need to pour boiling water carefully over the back of a spoon, this is truly so much simpler.
Serve with a scoop of Vanilla Ice-cream or a dollop of cream, this dessert is going to be on high rotation at my place over Winter!
With just a handful of pantry staple ingredients, pop this Butterscotch Self Saucing Pudding into the oven while you have dinner and it will be ready to serve by the time you are finished.
What I love about this Butterscotch Self Saucing Pudding Thermomix recipe:
- Incredibly easy to make – no need to use boiling water
- It’s SAUCY – yes we’ve made sure that it is super saucy
- Pantry staples – very budget friendly
- Perfectly light and fluffy, even using gluten-free self raising flour
- For dairy-free you can use your choice of milk and replace the butter with Nuttelex or coconut oil
- Make it egg free by swapping the egg for a banana
For Best Results Baking the Pudding
I used a square enamel baking dish, I always find enamel or metal dishes help cook that little bit faster in the oven. You can use any medium sized casserole dish, just check it after 30 min and keep cooking if required.
We haven’t tried it in the air-fryer, but you might like to check on it at 15 min and every 5 min after – just to make sure you don’t lose all the lovely sauce!
This dish is best cooked straightaway, it can’t be made in advance sorry.
Some other Thermomix Pudding Recipes
- THMD3: Lemon Delicious Pudding
- Chocolate Self Saucing Pudding – the easiest recipe!
- Mango Coconut Chia Pudding
Butterscotch Self Saucing Pudding - Easiest Thermomix Recipe
Print Pin RateEquipment
- 26 cm x 26 cm baking dish
Ingredients
Sauce
- 400 g water
- 60 g brown sugar - or coconut sugar
- 30 g maple syrup
- 15 g molasses - or golden syrup
- 50 g butter - cubed or coconut oil
- 1 pinch salt
Pudding
- 180 g self raising flour - gluten-free if required
- 100 g milk of choice
- 80 g butter - softened (dairy free if required)
- 40 g brown sugar - or coconut sugar
- 20 g maple syrup
- 10 g molasses - or golden syrup
- 1 egg - or 1 ripe banana for egg free
- 1/2 tsp bicarb soda
Instructions
Thermo cooker
- Preheat fan-forced oven to 160°C or 320°F.
- Add sauce ingredients to mixer bowl. Cook for 5 min/100°C or 212°F/speed 2/simmering basket on top of lid. Place sauce in baking dish. Without washing the bowl, make the pudding dough.
- If using banana instead of egg, add to mixer bowl and chop for 5 sec/speed 3/MC on.
- Add all pudding ingredients and mix for 10 sec/speed 4/MC on. Scrape mixer bowl down and repeat.
- Tip the dough into dish on top of sauce and flatten it with a spoon to make one big pudding. You don't need to worry about this being perfect, it will flatten out and fill the baking dish as it cooks. Its also ok if sauce floats over it.
- Cover with 2 sheets of foil for a tight seal or use a lid. Bake for 30 min covered. If you are using a pyrex, ceramic or glass dish you may need to cook an extra 10-15 min.
Conventional
- Preheat fan-forced oven to 160°C or 320°F.
- Add sauce ingredients to oven proof sauté pan on medium heat. Cover and cook for 5 min. Continue with recipe while sauce heats.
- To make the pudding dough, add banana if using instead of egg to a mixing bowl and mash with a fork.
- Add remaining ingredients and mix well until combined.
- Tip the dough into dish on top of sauce and flatten it with a spoon to make one big pudding. You don't need to worry about this being perfect, it will flatten out and fill the baking dish as it cooks. Its also ok if sauce floats over it.
- Cover with 2 sheets of foil for a tight seal or use a lid. Bake for 30 min covered. If you are using a pyrex, ceramic or glass dish you may need to cook an extra 10-15 min.