Sticky Butterbeer Pudding

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There’s something undeniably comforting about a dessert that feels like it belongs in the Great Hall after a long winter’s day of spell-casting. Sticky Butterbeer Pudding is that dessert a cozy, golden sponge drenched in rich butterscotch-ale sauce, inspired by the wizarding world’s most beloved drink: Butterbeer.

This recipe blends the heart of two classic British favorites sticky toffee pudding and treacle sponge then adds a whimsical butterbeer twist. Whether you’re hosting a Hogwarts feast, a Harry Potter movie night, or simply craving a magical treat, this pudding will transport you straight to Hogsmeade, no broomstick required.

Ingredients for Sticky Butterbeer Pudding

Butterbeer Sauce

• ½ cup salted butter
• 1 ¼ cups brown sugar (light or dark)
• ¾ cup heavy cream
• ⅓ cup ale (or cream soda for non-alcoholic version)
• 1 tsp vanilla extract
• ½ tsp kosher salt

Sticky Butterbeer Pudding

• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp kosher salt
• ¾ cup softened butter (plus extra for greasing)
• ¾ cup brown sugar
• 3 large eggs
• 3 tbsp ale (or non-alcoholic substitute)
• 1 tsp vanilla extract
• 1 recipe Butterbeer Sauce (see above)
• Vanilla ice cream, to serve

How to Make Sticky Butterbeer Pudding

If you’ve ever wished to recreate a Hogwarts dessert, this one’s pure wizardry — no spells required.

Step 1: Make the Butterbeer Sauce

1. In a deep saucepan, melt the butter over medium heat.
2. Add the brown sugar and whisk until combined.
3. Pour in the heavy cream and whisk until smooth and glossy.
4. Bring to a gentle boil and cook for 2–3 minutes, stirring occasionally.
5. Slowly add the ale — carefully, as it may bubble up — and let it simmer for another 3–4 minutes, until slightly thickened.
6. Remove from heat and stir in vanilla and salt.
7. Let cool. (The sauce will thicken as it cools; you can make it a day ahead and refrigerate.)

Step 2: Prepare the Pudding Batter

1. Preheat oven to 350°F (175°C).
2. Brush six ramekins with butter or prepare one 8-inch baking dish.
3. In a small bowl, whisk together flour, baking powder, and salt.
4. In another bowl, beat butter and brown sugar until fluffy.
5. Add eggs one at a time, mixing until smooth.
6. Fold in dry ingredients, then stir in the ale and vanilla just until combined.
7. Spoon two tablespoons of cooled butterbeer sauce into each ramekin, then fill with batter. Smooth the tops.

Step 3: Bake

• Bake ramekins for 20–25 minutes (or 40–45 minutes for a full dish) until golden and a toothpick inserted in the center comes out clean.
• Let cool for 5–10 minutes on a wire rack before unmolding. (Don’t wait too long — once fully cool, they may stick!)

Step 4: Serve

Warm the remaining sauce and pour generously over each pudding.
Serve immediately with a scoop of vanilla ice cream and an extra drizzle of butterbeer sauce.

To make Sticky Butterbeer Pudding, bake a light brown sugar sponge infused with ale, then drench it in a rich butterscotch-ale sauce. Serve warm with vanilla ice cream for the ultimate Harry Potter–inspired dessert.

Tips & Tricks for Perfect Butterbeer Pudding

• Use room temperature ingredients. Cold butter or eggs can make your batter dense.
• Watch the sauce closely. It can bubble over quickly once it starts boiling.
• Don’t overmix the batter. Mix just until combined for a soft, fluffy texture.
• Serve warm. This dessert is best right after baking when the sauce melts into the sponge.
• Make ahead tip: The sauce can be made up to 3 days in advance. Warm gently before serving.

Substitutions & Variations

• Non-Alcoholic: Swap ale for vanilla cream soda or non-alcoholic beer.
• Vegan: Use plant-based butter and coconut cream instead of dairy. Replace eggs with flax eggs.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend (ensure it includes xanthan gum).
• Extra indulgent: Add butterscotch chips or chopped dates to the batter for texture.
• Festive twist: Top with whipped cream and a dusting of cinnamon sugar.

Frequently Asked Questions

Can I make Sticky Butterbeer Pudding ahead of time?

Yes — bake the puddings, cool, then reheat in a 300°F oven for 10 minutes. Warm the sauce separately and pour over before serving.

Can I use one big pan instead of ramekins?

Definitely. Use an 8-inch square or round pan. Baking time increases to about 40–45 minutes.

What kind of beer works best?

A malty English ale brings depth and warmth, but any mild amber ale will do. Avoid overly hoppy IPAs — they can turn bitter when cooked.

Can I freeze these puddings?

Yes. Once baked, cool completely, wrap individually, and freeze up to 3 months. Reheat from frozen at 325°F until warm.

Nutrition Information (per serving)

Nutrient	Amount
Calories	~450 kcal
Fat	26g
Carbohydrates	50g
Sugar	38g
Protein	4g
Sodium	340mg

Note: Values are approximate and may vary based on ingredients.

If you’ve ever dreamed of sipping Butterbeer at the Three Broomsticks, this dessert might be the next best thing. Sticky Butterbeer Pudding captures that magical warmth rich, nostalgic, and a little mischievous.

It’s a pudding that feels like a reward at the end of a long, adventurous day whether you’re battling dragons, cramming for O.W.L.s, or just need something cozy on a cold Muggle night.

Try it, taste the magic, and don’t forget to share your creation — so others can join the feast.

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