Why You’ll Love This Recipe

I love this recipe because it’s a simple, old-fashioned dessert that never fails to impress. The magic of a self-saucing pudding is that while it bakes, the sauce sinks to the bottom and the sponge rises to the top, creating two perfect layers of sweetness in one pan. The condensed milk and golden syrup give the sauce a deep caramel flavor, while the sponge stays light and fluffy. It’s an easy dessert that feels fancy but takes very little effort to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

395 g can sweetened condensed milk
60 ml (1/4 cup) golden syrup
155 g butter, chopped
100 g (1/2 cup, firmly packed) brown sugar
1 tsp vanilla extract
2 eggs
225 g (1 1/2 cups) self-raising flour
180 ml (3/4 cup) milk
Salted caramel macadamia ice-cream, to serve

Directions

1. I preheat the oven to 180°C (160°C fan-forced) and lightly grease a 6 cm-deep, 1.5 L (6 cup) baking dish. I then place the dish inside a larger roasting pan.

2. In a small saucepan over medium-low heat, I combine the condensed milk, golden syrup, and 30 g of the butter. I stir for about 4 minutes until everything melts together and the mixture deepens slightly in color. Then I pour it into the base of the baking dish.

3. Using electric beaters, I beat the brown sugar, vanilla, and the remaining 125 g butter in a large bowl until pale and creamy.

4. I add the eggs one at a time, beating well after each addition.

5. I fold in the self-raising flour alternately with the milk until just combined, being careful not to overmix.

6. I spoon the pudding mixture gently over the condensed milk mixture in the baking dish.

7. I pour enough boiling water into the roasting pan to come halfway up the sides of the pudding dish, creating a water bath.

8. I bake the pudding for about 50 minutes, or until the top is golden and the sponge springs back when lightly touched.

9. I serve it warm, spooning through the soft sponge to reveal the rich caramel sauce underneath, with a generous scoop of salted caramel macadamia ice cream on top.

Servings and Timing

This recipe serves 8 people. It takes about 30 minutes to prepare and 55 minutes to cook, for a total of 1 hour and 25 minutes. It’s a perfect dessert for sharing after a Sunday roast or any special family meal.

Variations

I like to add a few twists to this classic from time to time. Sometimes I stir a handful of chopped pecans or macadamias into the batter for crunch. If I want a stronger caramel flavor, I replace part of the golden syrup with treacle or dark brown sugar. For a chocolatey version, I add 2 tablespoons of cocoa powder to the flour and top the pudding with chocolate ice cream instead of caramel. It’s also lovely with sliced banana or pear layered into the base before adding the batter.

Storage/Reheating

If I have leftovers, I store them covered in the fridge for up to 3 days. To reheat, I simply microwave individual portions for 30–45 seconds until warm, or reheat the whole dish in the oven at 160°C for about 15 minutes. The sauce may thicken slightly after chilling, but it loosens again when warmed.

FAQs

How does the pudding become self-saucing?

As it bakes, the condensed milk and golden syrup mixture sinks to the bottom, forming a sauce while the sponge rises above it.

Can I make this ahead of time?

Yes, I can prepare the batter and sauce separately, then assemble and bake just before serving.

What can I use instead of golden syrup?

Maple syrup or honey can work, though golden syrup gives the best caramel flavor.

Can I make this without a water bath?

I can, but the water bath helps the pudding bake gently and evenly, keeping the sauce smooth.

Can I use margarine instead of butter?

Yes, but real butter gives the pudding a richer flavor and texture.

What if I don’t have self-raising flour?

I make my own by mixing 1 1/2 cups plain flour with 2 1/4 tsp baking powder and a pinch of salt.

Can I freeze this pudding?

Yes, I freeze portions for up to 2 months, then reheat gently in the microwave.

Why is my pudding too dense?

I may have overmixed the batter; folding gently until just combined keeps it light.

Can I make it gluten-free?

Yes, I use a gluten-free self-raising flour blend instead of regular flour.

What’s the best ice cream to serve with it?

I love salted caramel or vanilla bean ice cream, but butterscotch or macadamia flavors also pair beautifully.

Conclusion

This Condensed Milk ‘Self-Saucing’ Pudding is one of my favorite retro desserts because it’s comforting, simple, and always crowd-pleasing. The soft, golden sponge and gooey caramel sauce are a perfect match, especially when served warm with a scoop of ice cream. It’s a timeless classic that brings a little extra sweetness to any meal and always disappears fast from the table.