Description
A delightful and magical dessert, this Sticky Butterbeer Pudding is rich, buttery, and drenched in a luscious butterscotch sauce. Perfect for any occasion, it combines a moist, spongy pudding with a sweet, gooey sauce that’s impossible to resist. Ideal for Harry Potter-themed parties or cozy nights in!
Ingredients
Scale
For the Pudding:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups whole milk
- ¼ cup heavy cream
- 1 tbsp butterscotch syrup
For the Sauce:
- 1 cup unsalted butter
- 1 ¼ cups brown sugar
- 1 tsp vanilla extract
- 1 cup butterscotch syrup
- ¾ cup heavy cream
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease your pudding dishes.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: Beat the butter and brown sugar together until light and fluffy, then add the eggs and vanilla.
- Add Wet Ingredients: Gradually mix in the dry ingredients, alternating with milk and cream. Stir in the butterscotch syrup.
- Bake: Pour the batter into your prepared dishes and bake for 25-30 minutes, until golden and a toothpick comes out clean.
- Make Sauce: In a saucepan, melt the butter. Stir in brown sugar, butterscotch syrup, vanilla, and heavy cream. Simmer, add baking soda and salt, then cook until thickened (5-7 minutes).
- Serve: Poke holes in the pudding and pour the warm sauce over it. Let it soak in before serving.
Notes
- For extra richness, top with whipped cream or vanilla ice cream.
- You can make the pudding ahead of time, then reheat and serve with fresh sauce.
- This dessert can be stored in the fridge for up to 3 days, and the sauce can be reheated on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 380
- Sugar: 40g
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g