Baked butterscotch pudding is a cake-like dessert that is baked in the oven and has a layer of sauce on the bottom. You’ll sometimes see it called butterscotch pudding cake to set it apart from the custard dessert.
This classic dessert is a great option for when you want a warm and gooey dessert that doesn’t require much fuss. You just mix the batter, pour it into a baking dish, sprinkle some brown sugar on top, and then pour some boiling water over it. The water creates a butterscotch sauce that sinks to the bottom as the cake bakes. You can serve it with whipped cream or ice cream for extra indulgence.
But where did this delicious treat come from? The history of butterscotch pudding (custard or baked) is a bit of a mystery, but it seems to have roots in both England and America. The word “butterscotch” was first recorded in 1817 in Yorkshire, England, where a confectioner named Samuel Parkinson made hard candies with brown sugar and butter. Some of these candies were served to members of the British Royal Family as a dessert. Imagine living before butterscotch was a known flavor!
Okay, but what is a baked pudding?
A baked pudding is a type of dessert that is made by baking a mixture of ingredients in an oven. Sounds vague, right? There are many kinds of baked puddings, like rice pudding, bread pudding, and this delicious pudding cake.
The name is one of those funny little things that happen with a language like English as meanings change. The word botellus in Latin, which means sausage, somehow into pudding as English developed.
The first baked puddings were made with meat, fat, bread, and spices stuffed into cloth casings. They were savory main courses. Later, people started adding eggs, milk, fruit, and sweeteners to make sweet versions of puddings – making them in the same casings and molds as the savory ones. Think plum pudding. By the 18th century, sponge puddings and batter puddings emerged, lighter and fluffier than the earlier types, and they were often served with sauces and syrups. That’s when sticky toffee pudding and self-saucing pudding cake developed.
Thankfully it’s much easier now.
This is NOT a complicated recipe. There’s no need for stuffing ingredients into a bag, no water bath, no steaming. (A Mennonite lady explained to me once how to make a steamed pudding using a roasting pan and a heatproof bowl, but I still haven’t found the nerve to try!)
THIS recipe is easy. It’s easier than homemade butterscotch cornstarch pudding (that’s the custard one that we in North America usually call pudding) – no stovetop cooking,no whisk, no eggs, no need to strain anything through a sieve … none of that.
In this blog post, I’ll show you how to make a classic butterscotch baked pudding that’s easy and delicious. You’ll need just a few ingredients and a baking dish, and you’ll have a warm and cozy dessert that’s perfect for any occasion.
The chocolate version of this was the first dessert I ever made. I can still remember how I carefully measured and poured the boiling water, terrified that I’d do something wrong and burn myself.
And then carefully, oh so carefully, carrying the 8×8 inch baking dish to the oven.
It turned out delicious, just as it has the many times I’ve made it since.
Ingredients
- flour – just regular all-purpose flour works best. It would probably work with a good gluten-free flour mix, but I’ve never tried.
- sugar – again, this is an old, traditional recipe and it uses white granulated sugar,
- milk – I’ve always used full-fat milk in this.
- baking powder – don’t forget to open this up just long enough to measure and then close it up tight. Baking powder doesn’t last as long if it’s left exposed to the air.
- brown sugar – if you don’t keep it on hand because it gets hard so quickly, remember that 1 cup white sugar plus 1-2 Tablespoons molasses makes brown sugar, and those two ingredients both store much better. Otherwise, I recommend dark brown sugar for this.
- unsalted butter – real butter, please. Don’t use margarine in this. Butter combined with brown sugar makes butterscotch.
- vanilla extract – you can make your own vanilla or buy it, and either way tends to be pricey, but please use a good quality real vanilla extract. A little bit goes a long way and the real stuff is worth using.
- boiling water – THIS is the part that gets tricky when a young person is making it, but it’s also what gives them the sense of real accomplishment.
Not Quite Like the Chocolate Version
This one is slightly different but still delicious. Brown sugar and butter makes a rich taste instead of using cocoa.
Just like the original, it takes just five minutes to mix up, 20 minutes to cook, and it’s best served hot. So you can go from “I want something to sweet” to “Oh, this is so good” in less than half an hour.
Storing the Pudding
I’m going to be honest – this is NOT as good the next day. I know a lot of things are, but not this.
I should word that differently. It will still be GOOD, but the sauce will soak into the cake. You’ll get a moist butterscotch brownie … cake … something. Just not a baked pudding with sauce.
My point is that this pudding should be eaten fresh from the oven, and you should aim for no leftovers.
“Honey, I have to have a second piece. Marie says that leftovers just aren’t the same.” You’re welcome.
If there are leftovers, cover with plastic wrap. It will keep in the refrigerator, covered, for a week or so. Rewarm in the microwave in short bursts – 15 seconds at a time – until hot. You won’t get that same lovely sauce, though, so you’ll want to serve it with ice cream.
And you CAN freeze it for a month or so. I wouldn’t, but you can. 🙂
Tips for Making the Best Baked Butterscotch Pudding
Pour the boiling water carefully and evenly. I will often pour it gently onto a spoon held over the pudding so that I don’t get a hole where the hot water hits the batter.
Bake until golden and bubbly but not completely dry. A toothpick inserted into the center of the cake – not down into the sauce – should come out clean.
Let the pudding rest for 10 minutes before serving. This will allow the sauce to thicken slightly.
I hope you enjoyed this recipe for classic baked butterscotch pudding. We LOVE this at our house.
It’s a simple and satisfying dessert that will make you feel cozy and happy.
It’s perfect for any season, but especially for cold winter nights when you need some warmth and sweetness. If you try this recipe, let me know how it turned out in the comments below. I’d love to hear from you!
Step by Step Instructions
Mix flour, sugar, milk, and baking powder, salt.
Place in a greased 8×8″ baking dish. It doesn’t have to look pretty, just mostly spread out.
Sprinkle brown sugar on top.
Dot generously with butter and vanilla. Don’t ask me for measurements on that. About ‘that much’. My butter was fresh out of the freezer, and I think I chopped off about 1/2 cup butter … more or less. If you’re counting calories, go for ‘less’ – butter is packed with delicious calories.
Carefully pour boiling water on top.
Bake at 350F for 20 minutes.
Serve warm with whipped cream or ice cream.
- Beausoleil, Marie (Author)
- English (Publication Language)
- 294 Pages – 06/18/2018 (Publication Date) -…
Delicious and Quick Baked Butterscotch Pudding | Classic Comfort Dessert
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Simple enough for a beginner cook, this baked butterscotch pudding that makes its own sauce can be ready to eat in under half an hour.
Ingredients
- 1 cup flour
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup brown sugar
- butter
- vanilla extract
- 2 cups boiling water
Instructions
Mix flour, sugar, milk, and baking powder, salt.
Place in a greased 8×8 inch baking dish. It does not have to look pretty, just mostly spread out.
Sprinkle brown sugar on top.
Dot generously with butter and vanilla. There are no measurements for that. About that much. My butter was fresh out of the freezer, and I think I chopped off about 1/2 cup butter … more or less. If you’re counting calories, go for less – butter is packed with delicious calories.
Carefully pour boiling water on top.
Bake at 350F for 20 minutes.
Serve warm with whipped cream or ice cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven