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Gluten free Butterscotch self saucing pudding



6 portion(s)

Butterscotch cake

  • 190 grams SR gluten free flour
  • 1 heaped teaspoon Gluten Free Baking Powder
  • 80 grams brown sugar, lightly packed
  • 160 grams Milk, rice milk or almond milk
  • 60 grams Butter
  • 1 egg
  • 1 heaped tablespoon golden syrup


  • 410 grams Boiling water
  • 2 heaped tablespoon golden syrup


  • 160 grams brown sugar
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Cake Batter
  1. Add to bowl all dry ingredients. Mix on speed 4/5 seconds

  2. Add milk, butter (softened) egg, and syrup to flours and sugar and mix on speed 5/20 seconds until you have a smooth batter. Pour batter into prepared ramekins or oven proof dish.

  3. Sprinkle extra sugar onto the top of the batter.

  4. Prepare boiling water and syrup in a jug stiring until the syrup has disolved. Carefully pour the liquid over the batter.

  5. Bake in a moderate oven for 30 to 35 mins or until cooked through.

  6. Let the puddings sit to thicken the sauce for a few minutes before serving. Serve with ice cream or cream. Enjoy Smile


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You can use this recipe with normal wheat flour just omit the baking powder and use self raising flour. You can also use normal milk if you are not dairy free.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I have this same recipe in a book I own, so I...

    Submitted by Mixedvegies on 29. August 2018 - 20:41.

    I have this same recipe in a book I own, so I checked here to see if there was a Thermomix version! The quantities of ingredients are identical. I did deviate from the instructions above by melting my butter (margarine) first and then adding the rest of ingredients. The sauce of my pudding was quite runny also, but I did use only 100g of extra brown sugar (I didn’t want it to be so full of sugar) so I wondered if that was the cause. I would cut back on the water next time, maybe to 350g, and see how that goes with the 100g of sugar. I used leftover whey (from ricotta I made), instead of milk. The pudding was yum!

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  • Cake was good but sauce was

    Submitted by shellPuru on 18. March 2015 - 20:57.

    Cake was good but sauce was too watery. Maybe a proper caramel sauce would have been better

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