Butterscotch Brown Betty
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Butterscotch Brown Betty is a warm, comforting baked dessert featuring a buttery crumble topping with walnuts and a generous butterscotch sauce filling. This indulgent treat combines granulated and brown sugars with all purpose flour and baking soda to create a tender base, topped with a crunchy walnut mixture. Ready to serve in just one hour from start to finish, including twenty minutes of preparation, this dessert suits anyone looking for a classic, satisfying pudding.
Ella x
Ingredients
- 200butter
- 300 ggranulated sugar
- 150 gbrown sugar
- 250 gall-purpose flour
- 120 gcold unsalted butter
- 2 egglarge eggs
- 10 gsalt
- 5 gbaking soda
- 150 gchopped walnuts
- 400 mlbutterscotch sauce
- 120 mlheavy cream
- 100 gunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm x 20cm baking dish and set it aside.
Tip: Use a well-seasoned baking dish to prevent sticking.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Tip: Sifting the dry ingredients ensures even distribution of the baking soda.
- 3
In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy, about 3 minutes.
Tip: Make sure to scrape down the sides of the bowl to incorporate all the sugar.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: This ensures the cake is moist and even.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Overmixing can result in a dense cake.
- 6
Transfer the cake batter to the prepared baking dish and smooth the top.
Tip: Use a spatula to spread the batter evenly and prevent air pockets.
- 7
Arrange the chopped walnuts on top of the cake batter in a single layer.
Tip: This adds texture and visual appeal to the dish.
- 8
Drizzle the butterscotch sauce evenly over the walnuts.
Tip: You can make the butterscotch sauce ahead of time and store it in an airtight container in the fridge for up to 2 weeks.
- 9
Pour the heavy cream over the butterscotch sauce, making sure the sauce is completely coated.
Tip: This creates a rich and creamy sauce.
- 10
Dot the top of the sauce with the unsalted butter.
Tip: This adds a touch of richness and flavor to the dish.
- 11
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Tip: The cake is done when it's golden brown and set to the touch.
- 12
Remove from the oven and let cool in the dish for 5 minutes before slicing and serving.
Tip: This allows the sauce to set and the cake to cool slightly, making it easier to slice.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Lindt Excellence & tahini brownies
These fudgy brownies are my go to when I want something rich and impressive without spending hours in the kitchen. The combination of Lindt chocolate and tahini creates this wonderfully complex flavor that feels fancy but comes together in just an hour. Tahini brings such a lovely nuttiness while adding protein and healthy fats that make these brownies feel a bit more nutritious than your average treat. What I love most is how straightforward the whole process is, even for a novice baker like myself. Just mix, bake, and you've got decadent brownies that taste like you spent far more effort than you actually did.
Mango & passion fruit curd sunshine tart
This is my absolute favourite tart to make when mangoes are at their peak. The combination of tangy passion fruit curd with sweet, juicy mango is pure sunshine on a plate, and the best part is that it comes together in just under an hour. Mangoes are packed with vitamin C and antioxidants, so you can feel good about indulging in a slice or two. The buttery pastry is wonderfully simple to make from scratch, requiring just a few basic ingredients you probably already have in your kitchen. It's the kind of dessert that looks impressive enough for guests but is actually quite straightforward to pull together.
Martha's basic pancake recipe
My mum Martha taught me this recipe years ago, and it's become my go to for weekend breakfasts. It's wonderfully simple, using just a handful of ingredients you likely have at home, which means it won't break the bank. The eggs give you protein to keep you full through the morning, and honestly, from start to finish you'll have fluffy pancakes on the table in under half an hour. There's something special about making pancakes from scratch, and once you nail Martha's basic method, you'll never look back.
Reviews
Sign in to write a review.