Mini Butterscotch Pudding Cakes
Mini Butterscotch Pudding Cakes are the kind of dessert that makes everyone at the table go quiet for a second. Each little ramekin bakes up with a tender, golden cake on top and a pool of warm butterscotch sauce hiding underneath. A handful of pantry staples, one bowl, and a kettle of hot water are all it takes — the magic happens in the oven, where the brown sugar topping sinks to the bottom and turns into sauce all on its own.
Equipment
- Six 6-ounce ceramic ramekins
- Rimmed baking sheet to hold the ramekins and catch any bubbling sauce
- Electric kettle (or a small saucepan) for boiling the water
- Medium mixing bowl
- Whisk
- Rubber spatula
- Heat-safe liquid measuring cup with a spout for mixing and pouring the topping
- Cookie scoop for portioning the batter evenly
- Oven thermometer to double-check your oven temperature
- Cooling rack for resting the baked cakes
- Measuring cups and spoons
Ingredients
For the Ramekins
- 1 tablespoon unsalted butter softened, for greasing the ramekins; 14g
For the Batter
- 1 cup all-purpose flour 120g
- 1/2 cup packed light brown sugar 100g
- 2 teaspoons baking powder 8g
- 1/2 teaspoon fine salt 3g
- 1/2 cup whole milk 120ml, at room temperature
- 4 tablespoons unsalted butter 56g, melted and slightly cooled
- 2 teaspoons pure vanilla extract 10ml
For the Butterscotch Topping
- 1/2 cup packed dark brown sugar 100g
- 1 tablespoon unsalted butter 14g, melted into the hot water
- 1 1/4 cups boiling water 300ml
For Finishing
- 1/4 teaspoon flaky sea salt divided among the cakes
- sweetened whipped cream or vanilla ice cream for serving, optional
Instructions
- Place an oven rack in the middle position and preheat your oven to 350°F (175°C). Use the softened butter to grease the inside of six 6-ounce ramekins, covering the bottom and sides.
- Melt the 4 tablespoons of butter for the batter in the microwave in 20-second bursts or in a small saucepan over low heat. Set aside to cool slightly and let the milk sit on the counter to lose its chill. Fill your kettle and get it ready to boil.
- In a medium mixing bowl, whisk together the flour, light brown sugar, baking powder, and fine salt for about 30 seconds until even in color. Press out any brown sugar lumps with the back of a spoon.
- Pour the room temperature milk, cooled melted butter, and vanilla extract into the dry ingredients. Stir with a rubber spatula just until no dry flour remains. The batter will be thick and stiff, which is exactly what you want.
- Divide the batter evenly among the six prepared ramekins, using about 1/4 cup (4 tablespoons) in each one. Use the back of a spoon or a damp fingertip to gently spread the batter into an even layer.
- Bring the water to a full boil and measure out 1 1/4 cups. Add the dark brown sugar and 1 tablespoon of butter to a heat-safe liquid measuring cup, then carefully pour the boiling water over them. Stir for about 30 seconds until the sugar dissolves completely and the butter melts.
- Hold a spoon upside down over one ramekin, with the back of the spoon just above the batter. Slowly pour about 1/4 cup of the hot topping over the back of the spoon so it lands gently on the batter. Repeat with the remaining ramekins, giving the topping a quick stir between each pour. Do not stir the ramekins after pouring.
- Carefully slide the baking sheet into the center of the oven, keeping the ramekins level so the liquid does not slosh. Bake for 25 to 28 minutes, starting to check at the 25-minute mark. The cakes are done when the tops are golden, slightly cracked, and set to the touch, with thick sauce bubbling around the edges.
- Use oven mitts to remove the baking sheet and move the ramekins to a cooling rack. Let the cakes rest for 5 minutes so the sauce thickens slightly. Sprinkle flaky sea salt over the tops, dividing it evenly among the six cakes.
- Serve warm, right in the ramekins, with a spoonful of sweetened whipped cream or a scoop of vanilla ice cream melting over the top.
Notes
- Use boiling water: Hot water dissolves the sugar quickly and helps the sauce form at the bottom as the cakes bake.
- Pour over the back of a spoon: This spreads the liquid gently so the batter keeps its shape.
- Do not stir after pouring: Mixing the layers together will give you a dense, soggy cake instead of cake on top and sauce below.
- Pick dark brown sugar for the topping: It has more molasses, which gives the sauce a deeper butterscotch flavor.
- Check your oven temperature: An oven that runs hot can dry out the cake and reduce the sauce, so an oven thermometer is worth it.
- Do not overbake: Pull the ramekins out when the tops are set and the edges are bubbling, because extra time cooks away the sauce.
- Always use a rimmed baking sheet: It catches spills and makes moving the hot ramekins much safer.
- Serve them warm: The sauce is at its silkiest in the first 20 minutes out of the oven.
- Make ahead: Mix the batter and portion it into ramekins up to 2 hours ahead, but wait to pour on the hot topping until right before baking.
- Storage: Cover the ramekins tightly and refrigerate for up to 3 days. Reheat one cake in the microwave for 20 to 30 seconds, or cover with foil and warm at 300°F for about 10 minutes.
- Freezer: Wrap the cooled cakes individually and freeze for up to 1 month, then thaw overnight in the refrigerator.
- Variations: Fold 1/4 cup butterscotch chips into the batter, sprinkle toffee bits or chopped toasted pecans over the batter, dissolve a teaspoon of instant coffee in the hot water, whisk 1/2 teaspoon cinnamon into the dry ingredients, or replace 1 tablespoon of the boiling water with bourbon.
- Dairy-free option: Use unsweetened plant milk and melted vegan butter in place of the milk and butter.
Nutrition
Serving: 1Mini CakeCalories: 305kcalCarbohydrates: 50gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 260mgPotassium: 95mgFiber: 1gSugar: 34gVitamin A: 8IUCalcium: 8mgIron: 6mg
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