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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Microwave Butterscotch Self-saucing Pudding


Level up your microwave mug cake with this larger-scale version that’s perfect for sharing. This airy, light sponge has a delightful self-saucing element, crunchy homemade toffee and a creamy microwave butterscotch. The pudding of champions, this is the ultimate convenient dessert! 


Microwave Butterscotch Self-saucing Pudding

5 minutes
30 minutes

1 tsp vegetable oil

70g (2.4 oz) unsalted butter, chopped

½ cup milk

½ cup golden syrup

2 eggs

1 tsp vanilla extract

1 cup self-raising flour

3/4 cup brown sugar

1 1/2 cup water

vanilla ice-cream, to serve



2/3 cup caster (superfine) sugar

1/2 cup water


Butterscotch sauce:

30g butter

1/4 cup brown sugar

2 tbsp thickened cream

Step 1

For the toffee, line a baking tray with baking paper. Now place the sugar and water in a 500ml pyrex jug and cook in the microwave at 1000W for 2 minutes. Stir to dissolve the sugar. Cook for a further 8 minutes 30 seconds or until golden. Pour the toffee over the lined tray in a thin layer (it will be VERY hot, so resist the urge to touch it!). Set aside to cool and set. Once it’s cooled and firm, wrap in baking paper followed by a tea towel, then use a rolling pin to pound the toffee into rough crumbs.

Step 2

For the butterscotch sauce, place the butter in a 250ml pyrex jug. Cook on Micro Power at 600W for 1 minute. Add the sugar and cream and whisk with a fork to combine. Microwave at 1000W for 1 minute 30 secs. Stir. Set aside for 5 minutes to cool & thicken. Transfer to a serving jug and set aside.

Step 3

On to the pudding. Grease a 7-cup-capacity ceramic dish by pouring in the oil, then using a paper towel to spread it all over.

Step 4

Place the butter in a medium-sized, microwave-safe glass bowl. Cook on 600W for 1 minute or until melted. Add the milk, golden syrup, eggs, vanilla extract and flour, plus a small pinch of salt. Whisk well to combine until a smooth batter forms. Stir in half the toffee crumbs, saving the rest for later. Pour the batter into the greased dish.

Step 5

Combine 1½ cups of water and brown sugar in a 500ml microwave-safe jug or bowl. Cook on 1000W for 2 minutes. Stir until sugar has dissolved. Gently pour the sugar mixture over the top of the pudding batter in an even layer.

Step 6

Transfer ceramic dish to microwave. Cook on 1000W for 9-10 minutes or until a skewer inserted into the edge of the sponge comes out clean. Carefully remove from the microwave and leave to stand for 3 minutes. Dust the top of cake with icing sugar. Sprinkle the extra toffee sprinkles over the top and serve with the butterscotch sauce.

Note Icon


– These instructions are for the Panasonic Convection Microwave Oven CD58J.

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