Mini Butterscotch Puddings

  • Active Time 20m
  • Total Time 1h

Serves 2 or 4


  • For Pudding:
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon packed brown sugar
  • 1 small egg
  • 1/2 cup plus 1 tablespoon self-rising flour, sifted
  • 1/4 teaspoon baking powder
  • 1/2 tablespoon instant coffee powder, dissolved in 1 teaspoon boiling water
  • For Butterscotch Sauce:
  • 1/2 tablespoon unsalted butter
  • 1/8 cup light corn syrup
  • 1 tablespoon water
  • 1 tablespoon packed brown sugar
  • Whipped cream, for serving


FOR PUDDINGS: Preheat the oven to 350 degrees F. Butter and lightly flour two 1-cup custard cups or four 3-ounce pudding molds.

Using electric mixer with a paddle attachment, beat the butter and sugar until light and fluffy. Add the egg; beat until well blended. Stir in the flour and baking powder. Stir in the dissolved coffee.

Spoon the batter into the prepared molds. Place the molds in a baking dish. Add enough water to come one-third up the sides of the molds. Tent each mold loosely with foil, making a peak at the top. Bake two 1-cup molds for 40 minutes, and the smaller puddings for 20 minutes.

FOR SAUCE: In a heavy medium saucepan over medium heat, combine all of the ingredients. Bring to boil; boil 4 minutes. The sauce should be used immediately. Serve puddings warm with whipped cream and sauce.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2811

nutrition information per serving

343 calories; 14g total fat; 110mg cholesterol; 444mg sodium; 51g carbohydrates; 1g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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