Hop on your broomstick and head to Hogsmeade for this Butterbeer inspired dessert that combines sticky toffee pudding with treacle sponge: Sticky Butterbeer Pudding.
Pack your trunks and head over to King’s Cross station platform 9 3/4’s to catch the Hogwarts Express as we embark on our next exciting culinary adventure. Join us as we explore the wizarding world of Harry Potter and experience our very own Hogwarts Feast!
Butterbeer is easily the single most famous beverage to come out of the wizarding world of Harry Potter. There are both cold and hot varieties, and the number of copycat versions are endless. Flavoured similar to butterscotch, butterbeer lends itself well to dessert interpretations. This decadent pudding pays homage to two beloved English desserts: sticky toffee pudding and treacle sponge. And it includes an adult version of butterbeer flavoured with real ale. One bite of this sweet, beer-spiked sticky pudding and you will find yourselves transported to Hogsmeade and the Three Broomsticks Inn!
Ingredients
Beer: While butterbeer in the wizarding world might have only had a slight alcoholic affect, it’s definitely fun to switch it up and make this recipe unapologetically alcoholic. I prefer the richer flavour of ale in this recipe but you can certainly use your favourite beer instead. To make this recipe non-alcoholic, substitute with non-alcoholic beer or vanilla cream soda!
Butter: The combination of brown sugar and butter is what gives butterscotch its distinct flavour. This recipe uses salted butter however you could use unsalted if you prefer. You may need to adjust the kosher salt if using unsalted butter.
Brown sugar: Butterscotch differs from caramel in the type of sugar that is used. While caramel is made using burnt white sugar, butterscotch is made from sweet brown sugar. You can use brown or golden sugar in this recipe.
Kosher salt: Any butterbeer recipe runs the risk of being overly sweet which is why I like to add a good dose of kosher salt to this butterbeer sauce. You can certainly adjust the amount if you prefer a sweeter sauce.
Vanilla: A hefty dash of vanilla extract adds a sweet aromatic note to this rich butterbeer pudding.
How to make Sticky Butterbeer Pudding
Make the butterbeer sauce
Melt the butter over medium heat in a small saucepan. Add the brown sugar and whisk together. Add the heavy cream and whisk until the sauce is emulsified. Bring the sauce up to a boil and cook for 2 to 3 minutes, stirring occasionally. Do not leave unattended as it might boil over.
Carefully add the beer to the hot butterscotch, watching that it doesn’t spatter or boil over. Bring the sauce back up to a boil and cook for another 3 to 4 minutes until the sauce begins to thicken slightly. Remove from the heat and whisk in the vanilla extract and kosher salt. Allow to cool. Sauce can be made ahead of time and stored in the fridge. It will thicken more as it cools.
Make the puddings
Preheat the oven to 350 deg F. Brush six individual ramekins with softened butter. Place the ramekins on a baking sheet and set aside. Alternatively, prepare an 8 inch square pan instead.
In a mixing bowl combine the flour, baking powder, and kosher salt. Whisk together and set aside. In another mixing bowl combine 3/4 cup of softened butter and the brown sugar. Beat with a hand mixer until the mixture is light and fluffy and well combined.
Add the eggs to the creamed butter, beating until they are fully incorporated and emulsified. Scrape down the sides of the bowl as needed. Add the dry ingredients all at once, beating just until combined. Lastly, add the beer and vanilla and mix just until combined.
Bake the puddings
Spoon two tablespoons of the cooled butterbeer sauce into the bottom of each greased ramekin. Divide the batter between the ramekins, smoothing out the tops. Bake for 20 to 25 minutes until the puddings are fully cooked and a toothpick inserted in the middle comes out clean.
Serve the Sticky Butterbeer Pudding
Transfer the ramekins to a wire rack and let cool for 5 to 10 minutes. Carefully unmold the puddings onto individual plates or a serving platter. Flip the ramekin over and shake gently – the pudding should release from the ramekin. Do not allow the puddings to cool completely in the ramekin or they might not come out cleanly.
Warm the remaining butterbeer sauce for serving. Serve the puddings with a scoop of vanilla ice cream and a deluge of warm butterbeer sauce. Enjoy!
More Harry Potter Recipes
- Felix Felicis Cocktail
- Fried Brussels Sprouts with Mustard Aioli
- Baked Cauliflower with Cheese
- Garlic and Herb Prime Rib Roast
- The Potions Master Cocktail
- Cider Roasted Parsnips
- Authentic Yorkshire Pudding Recipe
- Wolfsbane Potion Cocktail
- Garlic and Sage Roast Potatoes
Sticky Butterbeer Pudding
Ingredients
Butterbeer Sauce
- ½ cup butter
- 1 ¼ cups brown sugar
- ¾ cup heavy cream
- ⅓ cup beer* such as ale
- 1 tsp vanilla
- ½ tsp kosher salt
Sticky Butterbeer Pudding
- 1 ½ cups flour
- 1 tbsp baking powder
- ½ tsp kosher salt
- ¾ cup softened butter plus extra
- ¾ cup brown sugar
- 3 eggs
- 3 tbsp beer* such as ale
- 1 tsp vanilla
- 1 recipe Butterbeer Sauce
- vanilla ice cream to serve
Instructions
Butterbeer Sauce
- Melt the butter over medium heat in a deep saucepan. Add the brown sugar and whisk together. Add the heavy cream and whisk until the sauce is emulsified. Bring the sauce up to a boil and cook for 2 to 3 minutes, stirring occasionally. Do not leave unattended as it might boil over.
- Carefully add the beer to the hot butterscotch, watching that it doesn't spatter or boil over. Bring the sauce back up to a boil and cook for another 3 to 4 minutes until the sauce begins to thicken slightly. Remove from the heat and whisk in the vanilla extract and kosher salt. Allow to cool. Sauce can be made ahead of time and stored in the fridge. It will thicken more as it cools.
Sticky Butterbeer Pudding
- Preheat the oven to 350℉. Brush six individual ramekins with the extra softened butter. Place the ramekins on a baking sheet and set aside. Alternatively, prepare an 8-inch square pan instead.
- In a mixing bowl combine the flour, baking powder, and kosher salt. Whisk together and set aside. In another mixing bowl combine 3/4 cup of softened butter and the brown sugar. Beat with a hand mixer until the mixture is light and fluffy and well combined.
- Add the eggs to the creamed butter, beating until they are fully incorporated and emulsified. Scrape down the sides of the bowl as needed. Add the dry ingredients all at once, beating just until combined. Lastly, add the beer and vanilla and mix just until combined.
- Spoon two tablespoons of the cooled butterbeer sauce into the bottom of each greased ramekin. Divide the batter between the ramekins, smoothing out the tops. Bake for 20 to 25 minutes until the puddings are fully cooked and a toothpick inserted in the middle comes out clean. The 8-inch baking dish will take 40 to 45 minutes.
- Transfer the ramekins to a wire rack and let cool for 5 to 10 minutes. Carefully unmold the puddings onto individual plates or a serving platter. Flip the ramekin over and shake gently – the pudding should release from the ramekin. Do not allow the puddings to cool completely in the ramekin or they might not come out cleanly.
- Warm the remaining butterbeer sauce for serving. Serve the puddings with a scoop of vanilla ice cream and a deluge of warm butterbeer sauce. Enjoy!