Butterscotch Sponge Pudding: The Warm, Gooey Dessert That Tastes Like Heaven

There are some desserts that simply defy description. Butterscotch Sponge Pudding is one of them. Imagine a light, fluffy sponge cake, steamed to perfection, sitting in a pool of the most incredible butterscotch sauce you’ve ever tasted—warm, rich, buttery, with that deep caramelized sugar flavor that makes you close your eyes with every single bite.

I first encountered this dessert at a small pub in the English countryside. It was a gray, drizzly day, and I’d stopped in for a warm meal. The server recommended the sticky toffee pudding, but something on the menu caught my eye—butterscotch sponge pudding. I asked what it was, and she smiled that knowing smile that servers give when they’re about to introduce you to something life-changing.

“It’s like a warm hug,” she said. “You won’t forget it.”

She was right. The pudding arrived in a little bowl, steaming hot, with a generous pool of golden butterscotch sauce surrounding a perfectly domed sponge. I took one bite, and I was transported. The sponge was light as air, almost cloud-like, and that sauce—oh, that sauce—was pure liquid gold. Buttery, caramel-y, with just the right amount of salt to balance the sweetness.

I’ve been chasing that memory ever since, and after years of testing and tweaking, I’ve finally perfected my own version. This Butterscotch Sponge Pudding is the closest I’ve come to recreating that magical pub experience, and now I’m sharing it with you.

What Is Butterscotch Sponge Pudding?

Butterscotch sponge pudding is a classic British dessert that deserves to be known worldwide. It consists of two parts:

The sponge: A light, tender cake made with butter, sugar, eggs, and flour. Unlike American cake, which is often dense and rich, British sponge pudding is deliberately light and airy, designed to soak up all that glorious sauce.

The butterscotch sauce: A rich, buttery sauce made with brown sugar, butter, and cream. Unlike caramel, which is made with white sugar, butterscotch gets its distinctive flavor from brown sugar, which adds depth and that wonderful molasses note.

The two are served together, warm, with the sauce pooling around the sponge and soaking into every bite. It’s the ultimate comfort dessert.

Why You’ll Fall in Love With This Pudding

Incredible flavor. The combination of light, tender sponge and rich, buttery butterscotch sauce is simply divine.

Comfort food at its finest. Warm, sweet, and satisfying—this is the dessert you want on a cold winter night.

Surprisingly easy. Despite its fancy reputation, this pudding comes together with basic ingredients and simple techniques.

Make-ahead friendly. You can prepare the pudding in advance and reheat it when ready to serve.

Impressive but approachable. It looks and tastes like something from a fancy restaurant, but you made it yourself.

Perfect for special occasions. Birthdays, holidays, dinner parties—this dessert fits every celebration.

Better than restaurant versions. Homemade always wins.

The sauce is liquid gold. Honestly, you’ll want to drink it.

The Complete Ingredient Breakdown

For the Butterscotch Sauce:

1 cup packed brown sugar

Light or dark brown sugar both work. Dark brown sugar has more molasses and gives a deeper, richer flavor. Light brown sugar creates a milder butterscotch.

½ cup unsalted butter

Real butter is essential. The quality of your butter directly affects the flavor of the sauce.

1 cup heavy cream

Heavy cream creates that rich, silky texture. Don’t substitute with milk—it won’t be the same.

1 teaspoon vanilla extract

Enhances all the flavors.

½ teaspoon salt

Salt is crucial in butterscotch. It balances the sweetness and makes the flavor sing.

For the Sponge:

½ cup unsalted butter, softened

Room temperature butter creams more easily and creates a lighter sponge.

½ cup granulated sugar

White sugar keeps the sponge light and tender.

2 large eggs, room temperature

Room temperature eggs incorporate more smoothly into the batter.

1 cup all-purpose flour

All-purpose flour gives the perfect structure—light but sturdy enough to hold the sauce.

1½ teaspoons baking powder

Provides lift for that light, airy texture.

¼ teaspoon salt

Balances the sweetness.

½ cup milk, room temperature

Whole milk gives the richest result. Room temperature milk incorporates more smoothly.

1 teaspoon vanilla extract

Adds warmth and depth.

Optional: ¼ cup butterscotch chips or chopped toffee bits

For extra butterscotch flavor throughout the sponge.

Step-by-Step Instructions

Step 1: Make the Butterscotch Sauce

In a medium saucepan, combine the brown sugar and butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.

Slowly whisk in the heavy cream. Continue cooking and stirring until the sauce comes to a gentle simmer and thickens slightly, about 3-5 minutes.

Remove from heat and stir in the vanilla and salt. Set aside to cool slightly.

Step 2: Prepare Your Steaming Setup

This pudding can be steamed or baked in a water bath. Both methods create that tender, moist texture.

For individual puddings: Grease 4-6 ramekins or small pudding basins. Place a small circle of parchment paper in the bottom of each.

For a large pudding: Grease a 1½-quart pudding basin or heatproof bowl.

Step 3: Make the Sponge Batter

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is important—proper creaming incorporates air that helps the sponge rise.

Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

If using butterscotch chips or toffee bits, fold them in gently.

Step 4: Assemble the Puddings

For individual puddings: Spoon about 2 tablespoons of butterscotch sauce into the bottom of each prepared ramekin. Divide the sponge batter evenly among the ramekins, filling them about ⅔ full.

For a large pudding: Pour the butterscotch sauce into the bottom of your prepared basin. Spoon the sponge batter over the sauce, spreading evenly.

Step 5: Steam or Bake

Steaming method: Cover each ramekin or the large basin with a piece of buttered parchment paper and then foil, tying securely with kitchen string. Place a rack or an upside-down plate in a large pot, place the puddings on top, and add enough boiling water to come halfway up the sides of the ramekins. Cover the pot and steam gently for 45-50 minutes for individual puddings, or 1½-2 hours for a large pudding, until a skewer inserted in the center comes out clean.

Oven method (water bath): Preheat your oven to 350°F (175°C). Place the ramekins or basin in a larger baking dish. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. Cover the entire dish loosely with foil. Bake for 30-35 minutes for individual puddings, or 50-60 minutes for a large pudding, until a skewer inserted in the center comes out clean.

Step 6: Rest and Unmold

Let the puddings rest for 5-10 minutes after cooking. This allows them to settle and makes unmolding easier.

Run a knife around the edges of each ramekin. Place a serving plate on top and invert quickly. The pudding should release onto the plate, with the butterscotch sauce cascading down the sides.

Step 7: Serve

Serve warm, with extra butterscotch sauce if desired. A scoop of vanilla ice cream or a dollop of clotted cream takes this over the top.

The Science of Perfect Butterscotch

Brown sugar is essential: Butterscotch gets its distinctive flavor from brown sugar, which contains molasses. White sugar would create caramel, a different (though still delicious) sauce.

Don’t overcook the sauce: Butterscotch can go from perfect to burnt very quickly. Remove it from heat as soon as it thickens slightly.

Cream creates richness: The high fat content in heavy cream creates that silky, luxurious texture that makes butterscotch so irresistible.

Salt balances sweetness: Don’t skip the salt! It’s what takes butterscotch from sweet to complex and satisfying.

Steaming creates tenderness: The gentle, moist heat of steaming creates a sponge that’s incredibly light and tender, unlike the drier texture of baked cake.

Troubleshooting Common Issues

My Sauce Is Grainy

The sugar didn’t fully dissolve. Next time, make sure to stir constantly and cook until the sugar is completely dissolved before adding the cream.

My Sauce Is Too Thin

It needs to cook longer. Return to heat and simmer gently until it thickens to your desired consistency.

My Sauce Is Too Thick

Add a splash of cream or milk and whisk over low heat until it reaches the right consistency.

My Sponge Is Dense

Several possible causes:

· Overmixed the batter
· Oven/steamer temperature too low
· Not enough leavening
· Eggs or butter were too cold

Next time, mix gently and make sure all ingredients are at room temperature.

The Pudding Stuck to the Ramekin

Grease your ramekins thoroughly and use parchment paper circles in the bottom for guaranteed release.

My Pudding Didn’t Rise Enough

Check your baking powder freshness. Old baking powder won’t give proper lift.

The Sauce Curdled

If your sauce separates, it may have gotten too hot. Remove from heat and whisk vigorously—it may come back together.

Delicious Variations

Once you’ve mastered the classic, try these variations.

Sticky Toffee Pudding

Replace the butterscotch sauce with a traditional toffee sauce (made with dates) and add chopped dates to the sponge. This is the classic British version.

Salted Caramel Butterscotch Pudding

Add an extra ½ teaspoon flaky sea salt to the sauce just before serving. The sweet-salty combination is incredible.

Bourbon Butterscotch Pudding

Add 2 tablespoons bourbon to the sauce after removing from heat. The whiskey adds warmth and complexity.

Chocolate Butterscotch Pudding

Add ¼ cup cocoa powder to the sponge batter and sprinkle chocolate chips over the sauce before adding the batter.

Ginger Butterscotch Pudding

Add 1 teaspoon ground ginger and ¼ cup crystallized ginger (chopped) to the sponge batter. The spicy ginger is wonderful with the sweet butterscotch.

Apple Butterscotch Pudding

Layer thin slices of sautéed apple over the sauce before adding the sponge batter. Apple and butterscotch are a match made in heaven.

Nutty Butterscotch Pudding

Add ½ cup toasted chopped pecans or walnuts to the sponge batter. Sprinkle extra nuts over the sauce before serving.

Individual Mug Puddings

Make this in microwave-safe mugs for an even quicker version. Cook on high for 60-90 seconds per mug.

What to Serve With Butterscotch Sponge Pudding

Vanilla ice cream: The cold, creamy ice cream melting into the warm sauce is pure magic.

Clotted cream: Traditional British accompaniment—thick, rich, and decadent.

Whipped cream: Lightly sweetened whipped cream adds a lovely contrast.

Custard: Pour warm vanilla custard over the top for extra indulgence.

Fresh berries: The tartness of raspberries or strawberries cuts through the richness beautifully.

A sprinkle of sea salt: Flaky sea salt on top elevates the flavors even more.

A cup of tea: Because it’s a British dessert, after all.

Storage and Make-Ahead Tips

Refrigerator: Store leftover pudding (with sauce) in an airtight container in the refrigerator for up to 3 days.

Reheating: The best way to reheat is in the microwave for 30-60 seconds, or in a 350°F oven for 10 minutes.

Freezer: This pudding freezes beautifully. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight.

Make-ahead for parties: You can prepare the puddings completely and refrigerate them (unsteamed) for up to 24 hours. Steam or bake just before serving.

Sauce ahead: The butterscotch sauce can be made up to a week ahead and stored in the refrigerator. Reheat gently before serving.

The British Pudding Tradition

In America, “pudding” usually means a creamy, custard-like dessert. In Britain, it’s something else entirely. British puddings are a whole category of desserts, typically steamed or baked, often served with a sauce.

Steamed puddings have been part of British cuisine for centuries. They were originally cooked in a cloth over boiling water, hence the name “pudding cloth.” Today, we have more convenient methods, but the tradition lives on.

These puddings were designed to be economical, using simple ingredients to create something satisfying and comforting. They’re the ultimate expression of British home cooking—humble ingredients transformed through patience and care into something extraordinary.

This butterscotch sponge pudding is a modern twist on that tradition, but it honors the spirit of those original puddings. It’s simple, comforting, and made with love.

Why This Recipe Deserves a Place in Your Dessert Repertoire

This Butterscotch Sponge Pudding represents everything I love about classic desserts. It’s comforting and familiar but also special and impressive. It’s simple enough for a home cook to master but elegant enough for dinner parties. It’s made with basic ingredients but tastes absolutely luxurious.

I’ve made this pudding for cozy family dinners and for fancy gatherings. I’ve served it with ice cream, with custard, and completely on its own. Every single time, it’s been a hit.

There’s something magical about that first spoonful—the warm, tender sponge, the rich, buttery sauce, the way it all comes together in perfect harmony. It’s dessert that nourishes more than just your sweet tooth; it nourishes your soul.

This recipe has become a staple in my dessert repertoire for good reason. It’s reliable, versatile, and always welcome at the table.

And now it can be that for you too.

So make that sauce. Cream that butter. Steam that pudding. And get ready to experience the most incredible butterscotch dessert of your life.

Your taste buds will thank you.

---

Have you made this Butterscotch Sponge Pudding? What variations did you try? I’d love to hear about your experience in the comments below!

More Recipes You Might Like