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Butterscotch orange self-saucing pudding

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

Level up your dessert game with this orange self saucing pudding. It’s the perfect warming treat.

  • Serves8
  • Cook time40 minutes
  • Prep time15 minutes, + cooling & 10 mins resting time
Butterscotch orange self-saucing pudding


  • 1 1/2 cups (225g) self-raising flour
  • 3/4 cup (165g) caster sugar
  • 1/4 tsp salt
  • 1 tbs finely grated orange rind
  • 3/4 cup (185ml) milk
  • 80g unsalted butter, melted
  • 2 free-range eggs, lightly whisked
  • 1 tsp vanilla extract
  • 1 cup (220g) caster sugar, extra
  • 2 small oranges, thinly sliced
  • Icing sugar, to dust
  • Whipped cream, to serve
  • Finely grated orange rind, extra, to serve

Butterscotch orange sauce

  • 1 cup (250ml) orange juice
  • 3/4 cup (165g) brown sugar
  • 50g unsalted butter, chopped
  • 1/2 tsp ground cinnamon

Nutritional information

Per Serve: Energy: 2256kJ/540 Cals (26%), Protein: 6g (12%), Fat: 16g (23%), Sat Fat: 10g (42%), Sodium: 315mg (16%), Carb: 96g (31%), Sugar: 75g (83%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the butterscotch orange sauce, combine orange juice, sugar, butter, cinnamon and 1/3 cup (80ml) water in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves and butter melts.

  2. Step 2

    Preheat oven to 180°C. Combine the flour, sugar, salt and orange rind in a large bowl. Whisk the milk, butter, eggs and vanilla in a small bowl. Gradually add the egg mixture to the flour mixture and stir until smooth.

  3. Step 3

    Lightly grease an 8-cup (2L) baking dish. Spoon the pudding mixture into the prepared dish and smooth the surface. Pour the butterscotch orange sauce over the back of a large metal spoon onto the pudding mixture. Bake for 30-35 mins or until firm and golden. Set aside for 10 mins to rest.

  4. Step 4

    Meanwhile, combine the extra sugar and 1 cup (250ml) water in a medium saucepan and bring to the boil over high heat. Add orange slices and bring to a simmer. Reduce heat to medium and cook for 20 mins or until the rind is translucent. Set aside in the pan to cool.

  5. Step 5

    Dust the pudding with icing sugar. Top with whipped cream, orange slices and extra orange rind to serve.

Recipe tip

Clever storage: Store leftover pudding in an airtight container in the fridge for up to 3 days.

Use it up: Freeze any remaining grated orange rind. Use it to make our zingy Orange and Thyme Shortbreads.