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Photo of Butterscotch and apple self-saucing pudding by WW

Butterscotch and apple self-saucing pudding

7 - 8
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
This buttery, saucy pud is a delicious end to any meal. Cooking fresh apples intensifies their delicate flavours and natural sweetness.


Oil spray

1 x 3 second spray(s)


3 small, peeled, cut into thin wedges


2 tsp

Mixed spice

½ tsp

White self-raising flour

¾ cup(s), (110g)

Brown sugar

¼ cup(s), (55g)

Granulated stevia sweetener

¼ cup(s), (55g)

Skim milk

cup(s), (80ml)


1 medium, lightly beaten

Reduced fat oil spread

60 g, melted


  1. Preheat oven to 180°C. Lightly spray a 6-cup (1.5L) capacity 20cm square ovenproof dish with oil. Place the apple in a medium bowl. Add the cornflour and mixed spice and toss to coat. Arrange apples over the base of the prepared dish.
  2. Sift the flour into a medium bowl and stir in half the sugar. Whisk the milk, egg and half the melted spread in a jug until combined. Whisk the milk mixture into the flour mixture until combined.
  3. Spread pudding mixture over the apples. Place the remaining sugar and melted spread in a heatproof jug. Whisk in 1¼ cups (310ml) boiling water until combined. Gently pour over the back of a spoon over pudding. Bake for 25-30 minutes or until firm to touch. Allow the pudding to cool for 5 minutes before serving.


SERVING SUGGESTION: Add 1 scoop (80ml) reduced-fat vanilla ice-cream per serve. VARIATION: Swap apple for pear.