Butterscotch pudding cake is a white vanilla cake baked with the butterscotch sauce and is served warm with the scoop of ice cream
It’s weekend and special dessert for tomorrow is this delicious self saucing pudding… The another name for this recipe is poor man’s pudding I got this recipe from “joy of baking” as she said it’s originated from Quebec,Canada..
There are two parts to this pudding, the cake and the butterscotch sauce (the difference between butterscotch and caramel is that butterscotch is made with brown sugar and caramel is made with white sugar). The sauce is simply a boiled mixture of brown sugar, water, maple syrup, and a little butter. The pure maple syrup gives this sauce a distinctively rich, sweet and nutty flavor.
What is unique about this Butterscotch Pudding Cake is that once the cake batter is spread onto the bottom of the pan, the hot butterscotch sauce is immediately poured over top. While the pudding cake may look like a bit of a mess at this point, during baking it’s transformed. Miraculously the cake batter rises to the top of the pan and becomes all puffed and cracked. Conversely, the butterscotch thickens and sinks to the bottom of the pan becoming a thick pudding sauce.
Butterscotch pudding cake
Ingredients
- 1 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 tsp vanilla essence
- 4 tbsp unsalted butter
- 1/4 cup granulated sugar
- 3/4 cup milk
- 1 cup water
- 1 cup firmly packed brown sugar
- 1/2 cup maple syrup
- 2 tbsp butter
Instructions
- Preheat your oven to 180 degrees C and Butter an 8 inch (20 cm) square pan
- In a bowl, whisk the flour with the baking powder and salt
- Beat the butter and sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl
- Add the flour mixture alternately with the milk
- Spread the batter evenly onto the bottom of your pan
- Put the water, brown sugar, maple syrup, and butter in a saucepan and place over medium heat. Bring just to a boil, stirring frequently.
- Remove the sauce from the heat and gently pour it over the cake batter.
- Bake for about 35 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. A toothpick inserted into the center of the cake should come out clean.
- Remove from oven and place on a wire rack to cool for about 10-15 minutes before serving.
- Best served warm. Excellent with vanilla ice cream.
Recipe Notes
If you don't have maple syrup just add 1 cup of sugar to it instead..But I recommend using the maple syrup as it gives a nutty flavour to pudding.