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Butterscotch Pudding

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“I found this recipe in 'Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook'. This dessert is more like a baked pudding than a steamed one. It has a rich butterscotch sauce and is a good family pudding or to serve guests, especially in winter. It's also very easy to prepare. Definitely comfort food best served with vanilla ice cream or fresh cream. The author says to sit the pudding basin on a trivet in the slow cooker. If you don't have one of these she suggests using a metal jam lid or a metal biscuit cutter.”
3hrs 30mins

Ingredients Nutrition


  1. Pre-heat cooker for 20 minutes on high.
  2. Lightly grease a 6 cup capacity casserole dish or pudding basin.
  3. Sift flour and sugar into a mixing bowl.
  4. Combine melted butter and milk and add to the dry ingredients. Stir until the mixture is well blended. Spoon into the casserole dish.
  5. Mix together the ingredients for the sauce and stir until the butter is melted. Pour gently over the pudding mixture.
  6. Place the casserole dish on a trivet in the cooker. Do not cover the dish or put water around it.
  7. Cover the cooker with lid and cook for 2 1/2 to 3 hours.
  8. You may want to keep an eye on the pudding after the first hour and a half, especially if your cooker runs hot like mine. When I first made this pudding I overcooked it. While it still turned out fine, there wasn't as much sauce as I would have liked. If the pudding cooks faster than the recommended time, it still turns out okay if the cooker is turned on to the 'keep warm' setting until you're ready to serve.

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