This winter, take your pudding up a notch with this indulgent Baileys-spiked Butterscotch creation. Served piping hot, it will warm you to your toes, and there’s plenty of sauce to go round too!

10 min
45 min



  1. 100g butter, melted
  2. ½ cup (125ml) milk
  3. 3 tsp Queen Natural Vanilla Extract
  4. 2 tbsp golden syrup
  5. 1 egg
  6. 1 ¼ cups (185g) self-raising flour
  7. ¼ cup (55g) firmly packed brown sugar


  1. ½ cup (110g) firmly packed brown sugar
  2. ½ tbsp cornflour
  3. 2 tbsp golden syrup
  4. 1 ½ cups (325ml) boiling water
  5. ½ cup (125ml) Baileys Irish Cream Liqueur

Method - Cake

  1. Step 1

    Preheat oven to 180°C (fan forced). Grease a 1.5L baking dish or individual oven safe bowls with cooking spray.

  2. Step 2

    In a large bowl, combine melted butter, milk, vanilla, golden syrup and egg and mix well. Add flour and sugar, mixing until well combined. Transfer to prepared dish and prepare sauce.

Method - Sauce

  1. Step 1

    Combine brown sugar and cornflour, and sprinkle evenly over the pudding mixture. Dissolve golden syrup in boiling water, add Baileys (mixture may look curdled) and pour over the back of a spoon over the top of the cake mixture. Bake for 45 minutes until golden.

  2. Step 2

    Dust with icing sugar and serve in bowls with cream and an extra drizzle of baileys.

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