Steamed pudding with butterscotch sauce

Recipe: Steamed Pudding With Butterscotch Sauce


  • Melted butter, to grease
  • 100g reduced-fat dairy spread
  • 200g (1 cup, firmly packed) dark brown sugar
  • 1 egg, lightly whisked
  • 190g (1 1/4 cups) self-raising flour
  • 60ml (1/4 cup) fat-free milk
  • 60ml (1/4 cup) thickened cream
  • 4 scoops light & creamy
  • 97 per cent fat-free vanilla ice-cream


  1. Grease four 200ml-capacity ovenproof ramekins with butter. Use an electric beater to beat 75g of the dairy spread and 100g (1/2 cup) of the sugar in a bowl until pale and creamy.
  2. Add the egg and beat until just combined. Add the flour and milk, and beat until just combined. Spoon mixture among ramekins.
  3. Cut four 15cm square pieces of non-stick baking paper. Secure over ramekins with rubber bands and place in a saucepan.
  4. Add enough boiling water to reach halfway up the sides of the ramekins. Cook, covered, over medium heat for 20 minutes or until a skewer inserted into pudding centres comes out clean.
  5. Meanwhile, melt remaining spread and sugar in a saucepan over medium-low heat. Cook, stirring, for 1 minute or until sugar dissolves.
  6. Add the cream and simmer, stirring occasionally, for 4-5 minutes or until sauce thickens slightly. Turn puddings onto plates.
  7. Drizzle with butterscotch sauce and serve with ice-cream.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)