Sticky Butterbeer Pudding
Servings 6 servings
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!
Notes
*To make non-alcoholic, use non-alcoholic beer or vanilla cream soda.