Butterscotch pudding

Puddings and cakes

  • Serves: 6
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes


  • 50g unsalted butter
  • 60g light brown sugar
  • 200g self-raising flour
  • 2 eggs - beaten
  • 300ml milk – warmed
  • 50g prunes – chopped
  • 50g walnuts – chopped
  • 10g baking powder
  • Half a tsp bicarbonate of soda
  • 1tsp vanilla extract



  1. Pre-heat the oven to 180°C/350°F/G4
  2. Grease and line a 23cm x 16cm baking tins.
  3. Sieve the flour, baking powder and bicarbonate of soda together.
  4. Beat the butter, vanilla and sugar together until pale and fluffy.
  5. Mix in the flour mixture a little at a time, alternating with the eggs.
  6. Add the warmed milk to make a smooth batter.
  7. Stir in the prunes and nuts.
  8. Spread the mixture in the prepared tin and bake for 30-40 minutes until firm.
  9. The mixture will start to ‘work’ as soon as the milk is added, so it is important to get the pudding in the oven as soon as possible. 
  10. The pudding keeps in the fridge for up to 3 days and re-heats well either in the oven or microwave.
  11. Serve warm with custard, cream, crème fraiche or clotted cream.