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Sticky Butterbeer Pudding Recipe

Bake a rich, butterscotch-infused Sticky Butterbeer Pudding inspired by Harry Potter! Warm sponge, ale caramel sauce, and vanilla ice cream — pure wizarding magic.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 29 minutes
Course Dessert
Cuisine American
Servings 6 individual puddings
Calories 450 kcal

Ingredients
  

Butterbeer Sauce

  • ½ cup salted butter
  • 1¼ 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

Instructions
 

Make the Butterbeer Sauce

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

Prepare the Pudding Batter

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

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!)

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.