Name: Sticky Butterbeer Pudding Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 6 tablespoons salted butter; 3/4 cup brown sugar; 1 cup heavy cream; 1/2 cup rich ale or your favorite beer (or non-alcoholic beer or vanilla cream soda for non-alcoholic version); 1 teaspoon vanilla extract; 3/4 teaspoon kosher salt; 1 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 3/4 cup salted butter, softened; 3/4 cup brown sugar; 2 large eggs; 1/2 cup rich ale or your favorite beer (or non-alcoholic substitute); 1 teaspoon vanilla extract; Extra softened butter for greasing ramekins; Vanilla ice cream for serving (optional)

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Introduction

Hop on your broomstick and enjoy a magical twist on classic sticky toffee pudding with this Sticky Butterbeer Pudding. Inspired by the beloved Butterbeer from the wizarding world of Harry Potter, this dessert combines rich toffee flavors with a hint of ale for an unforgettable treat.

A small round cake with a rough brown texture is placed in the center of a shiny silver plate. A woman's hand is pouring thick, shiny caramel sauce from a clear glass pitcher over the cake, causing the sauce to drip down its sides and pool slightly on the plate. The background shows blurred white and orange pumpkins and red autumn leaves on a white marbled surface. The scene has a warm and cozy fall feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons unsalted butter, divided (plus extra for greasing)
1 cup packed brown sugar, divided
1 cup heavy cream
3/4 cup beer or ale (for non-alcoholic, use non-alcoholic beer or vanilla cream soda)
1 teaspoon kosher salt, divided
1 teaspoon vanilla extract, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 large eggs

Instructions

Step 1: Make the butterbeer sauce. Melt 6 tablespoons of butter over medium heat in a deep saucepan. Add 3/4 cup brown sugar and whisk together. Stir in the heavy cream and whisk until emulsified. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally to prevent boiling over.
Step 2: Carefully add the beer to the hot sauce, watching for spattering. Bring back to a boil and cook another 3 to 4 minutes until slightly thickened. Remove from heat and whisk in 1/2 teaspoon vanilla extract and 1/2 teaspoon kosher salt. Allow to cool; the sauce will thicken as it cools. This can be made ahead and refrigerated.
Step 3: Preheat oven to 350℉ (175℃). Butter six ramekins and place them on a baking sheet. Alternatively, prepare an 8-inch square baking dish.
Step 4: In a bowl, whisk together flour, baking powder, and 1/2 teaspoon kosher salt. Set aside.
Step 5: In another bowl, cream 3/4 cup softened butter with the remaining 1/4 cup brown sugar using a hand mixer until light and fluffy.
Step 6: Beat in the eggs one at a time until fully incorporated. Scrape down the sides as needed.
Step 7: Add the dry ingredients all at once, mixing just until combined. Stir in the beer and 1/2 teaspoon vanilla extract until just blended.
Step 8: Spoon 2 tablespoons of the cooled butterbeer sauce into the bottom of each ramekin. Divide the batter evenly over the sauce and smooth the tops.
Step 9: Bake ramekins for 20 to 25 minutes, or the 8-inch dish for 40 to 45 minutes, until a toothpick comes out clean.
Step 10: Let the puddings cool 5 to 10 minutes on a wire rack. To unmold, flip each ramekin gently onto a plate and shake slightly. Do not let the puddings cool completely in the ramekin to ensure easy release.
Step 11: Warm the remaining butterbeer sauce before serving. Serve puddings with vanilla ice cream and a generous drizzle of warm sauce. Enjoy your magical dessert!

Tips & Variations

Use ale for a richer, maltier flavor or substitute with your favorite beer or a non-alcoholic alternative like cream soda.
Salted butter can be used but reduce added kosher salt to avoid overly salty sauce.
For extra indulgence, add a pinch of cinnamon or a splash of butterscotch schnapps to the sauce.
If you don’t have ramekins, a single baking dish works well but requires slightly longer baking.

Storage

Store any leftover puddings covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving, and warm the butterbeer sauce to drizzle on top fresh. The sauce may thicken further when chilled; simply warm it up again to reach desired consistency.

How to Serve

A small, round cake with a rough, golden brown texture sits in the center of a shiny silver plate, with thick, light brown sauce being poured over it from a clear glass jug held by a person's hand, the sauce slowly dripping down the sides and pooling on the plate. The background shows blurred autumn decor with small white and orange pumpkins and deep red leaves on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding non-alcoholic?

Absolutely! Substitute the beer with non-alcoholic beer or vanilla cream soda to keep the buttery, sweet flavors without the alcohol.

How do I know when the puddings are done baking?

The puddings are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Baking times may vary slightly depending on your oven and ramekin size.