Butterscotch steamed pudding

This delightful butterscotch steamed pudding recipe is exceptional enjoyed for dessert on chilly nights. Be sure to serve with a jug of silky custard on the side for liberal drizzling

  • 30 mins preparation
  • 1 hr 30 mins cooking
  • Serves 8
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This recipe first appeared in Food magazine.
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  • 1 cup lightly packed dark cane sugar
  • 100 gram butter, cubed
  • 200 gram pottle (about 1 cup) crème fraiche
  • 1 teaspoon vanilla essence
  • 100 gram butter, softened
  • 1/2 cup caster sugar, plus 2 tbsp extra
  • 2 eggs, room temperature
  • 1 teaspoon vanilla essence
  • 1 2/3 cup flour
  • 2 1/2 teaspoon baking powder
  • 1/2 cup milk
  • runny custard to serve


  • 1
    Generously grease a 6-cup-capacity steamed pudding bowl with butter. Half-fill a large pan with water and bring it to the boil. Place an upturned saucer or egg ring in the bottom of the pan for resting the pudding bowl on.
  • 2
    To make the sauce, combine all the ingredients in a pan and stir until the mixture comes to a boil. Turn the heat down and simmer gently for 3 minutes.
  • 3
    Pour two-thirds of the sauce into the greased pudding bowl. Refrigerate the remainder, you’ll need it for serving.
  • 4
    Meanwhile, to make the pudding, cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the eggs, one at a time, beating well. Add the vanilla essence.
  • 5
    Sift the flour and baking powder into a separate bowl. Add the dry ingredients alternately with the milk to the creamed mixture. Fold gently to combine.
  • 6
    Carefully spoon the batter on top of the sauce, smoothing the top with a spatula. Place the lid on the pudding bowl and lower it into the boiling water, making sure the water comes halfway up the side of the bowl. Cover the pan with a lid and boil the pudding gently for 1½ hours.
  • 7
    To serve, run a knife around the edge of the pudding and turn it out onto a large plate (see recipe tip). Heat the remaining butterscotch sauce and serve the pudding with the sauce and a jug of runny custard on the side.


  • Serves 8-10. - Use a large plate with a lip around the edge to catch all the sauce when you serve the pudding.