Sticky Butterbeer Pudding Recipe

Introduction

Sticky Butterbeer Pudding is a decadent dessert inspired by the magical world of Harry Potter. This rich pudding combines a moist cake with a luscious butterbeer sauce, creating a warm, comforting treat perfect for any occasion.

Ingredients

• ½ cup butter
• 1 ¼ cups brown sugar
• ¾ cup heavy cream
• ⅓ cup beer (such as ale)
• 1 tsp vanilla
• ½ tsp kosher salt
• 1 ½ cups flour
• 1 tbsp baking powder
• ½ tsp kosher salt
• ¾ cup softened butter (plus extra for greasing)
• ¾ cup brown sugar
• 3 eggs
• 3 tbsp beer (such as ale)
• 1 tsp vanilla
• 1 recipe Butterbeer Sauce (prepared from above)
• Vanilla ice cream (to serve)

Instructions

1. Step 1: Make the Butterbeer Sauce by melting ½ cup butter over medium heat in a deep saucepan. Add 1 ¼ cups brown sugar and whisk together. Stir in ¾ cup heavy cream and whisk until emulsified. Bring the sauce to a boil and cook for 2 to 3 minutes, stirring occasionally.
2. Step 2: Carefully add ⅓ cup beer to the hot sauce, watching for spatter. Bring back to a boil and cook for another 3 to 4 minutes until it slightly thickens. Remove from heat and whisk in 1 tsp vanilla and ½ tsp kosher salt. Let cool.
3. Step 3: Preheat the oven to 350℉. Butter six ramekins (or an 8-inch square baking pan) with softened butter and place them on a baking sheet if using ramekins.
4. Step 4: In a bowl, whisk together 1 ½ cups flour, 1 tbsp baking powder, and ½ tsp kosher salt. Set aside.
5. Step 5: In another bowl, beat ¾ cup softened butter and ¾ cup brown sugar with a hand mixer until light and fluffy.
6. Step 6: Add the 3 eggs one at a time to the creamed mixture, beating well after each. Scrape down the sides as needed.
7. Step 7: Add the dry flour mixture all at once and beat just until combined. Then gently mix in 3 tbsp beer and 1 tsp vanilla.
8. Step 8: Spoon 2 tablespoons of the cooled butterbeer sauce into the bottom of each greased ramekin. Divide the batter evenly on top and smooth the surface.
9. Step 9: Bake ramekins for 20 to 25 minutes until a toothpick inserted comes out clean. If using a baking dish, bake for 40 to 45 minutes.
10. Step 10: Let puddings rest for 5 to 10 minutes, then carefully unmold onto plates. Warm the remaining butterbeer sauce for serving.
11. Step 11: Serve puddings with a scoop of vanilla ice cream and plenty of warm butterbeer sauce. Enjoy!

Tips & Variations

• Use a dark ale or stout for a richer, more caramel-like flavor in the butterbeer sauce.
• Brush ramekins generously with butter to ensure easy pudding release.
• For a vegetarian version, check that your chosen beer and baking powder are free of animal products.
• Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.
• The sauce can be made ahead and refrigerated; gently reheat before serving.

Storage

Store any leftover puddings in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until just warmed through. The butterbeer sauce can be refrigerated separately and reheated on the stove or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the beer with a non-alcoholic option?

Yes, you can use non-alcoholic beer or a malted soda such as root beer to maintain the flavor while keeping it alcohol-free.

Can I make this dessert in a larger pan instead of ramekins?

Absolutely! Use an 8-inch square baking pan and bake for 40 to 45 minutes. Adjust baking time as needed and check doneness with a toothpick.

Sticky Butterbeer Pudding Recipe

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This Sticky Butterbeer Pudding is a rich and indulgent dessert inspired by the beloved Butterbeer beverage. Featuring a moist, fluffy pudding infused with beer and vanilla, it’s crowned with a luscious homemade Butterbeer sauce that combines butter, brown sugar, cream, and ale. Perfect for fans of decadent sweets and Harry Potter-themed treats, this dessert is finished with a scoop of vanilla ice cream for an extra creamy contrast.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 25 minutes (ramekins) or 45 minutes (single baking dish)
• Total Time: 45 to 65 minutes
• Yield: 6 individual servings or 8-inch square baking dish serving 6-8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butterbeer Sauce

• ½ cup butter
• 1 ¼ cups brown sugar
• ¾ cup heavy cream
• ⅓ cup beer (such as ale)
• 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 beer (such as ale)
• 1 tsp vanilla extract
• 1 recipe Butterbeer Sauce (prepared as above)
• Vanilla ice cream (to serve)

Instructions

1. Make Butterbeer Sauce: Melt the butter over medium heat in a deep saucepan. Add the brown sugar and whisk well. Pour in the heavy cream and whisk until the sauce is fully emulsified. Bring it to a gentle boil, cooking for 2 to 3 minutes while stirring occasionally to avoid boiling over.
2. Add Beer to Sauce: Carefully stir in the beer, watching for spattering or boiling over. Bring the sauce back to a boil and cook for an additional 3 to 4 minutes until it thickens slightly. Remove from heat, then whisk in vanilla extract and kosher salt. Let the sauce cool before using. It can be stored in the fridge and will thicken further as it cools.
3. Prepare for Baking: Preheat your oven to 350°F (175°C). Butter six individual ramekins with softened butter and place them on a baking sheet. Alternatively, grease an 8-inch square baking dish if you prefer a single pudding.
4. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and kosher salt. Set aside.
5. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and brown sugar using a hand mixer until the mixture is light, fluffy, and well combined.
6. Add Eggs: Beat the eggs into the creamed butter mixture one at a time, ensuring they are fully incorporated. Scrape the bowl sides as needed to mix thoroughly.
7. Combine Batter: Add all the dry ingredients to the wet mixture at once, and beat gently just until combined. Finally, stir in the beer and vanilla extract, mixing until just blended to avoid overmixing.
8. Assemble Puddings: Spoon about two tablespoons of cooled Butterbeer sauce into the bottom of each greased ramekin. Divide the batter evenly among the ramekins, smoothing the tops with a spatula. For the baking dish, pour batter evenly and smooth top.
9. Bake: Bake the ramekins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. The 8-inch baking dish requires 40 to 45 minutes baking time.
10. Cool and Unmold: Remove the puddings from the oven and let them cool on a wire rack for 5 to 10 minutes. Carefully flip each ramekin over a plate and gently shake to release the pudding. Avoid letting them cool completely in the ramekin to prevent sticking.
11. Serve: Warm the remaining Butterbeer sauce before serving. Plate each pudding with a generous drizzle of warm sauce and a scoop of vanilla ice cream. Enjoy this comforting and festive dessert warm.

Notes

• The beer used is typically a mild ale; feel free to choose your favorite for flavor variation.
• For best results, use softened butter at room temperature to ensure smooth mixing.
• The Butterbeer Sauce can be made ahead and refrigerated; warm gently before serving.
• If you prefer, this dessert can be made in a single baking dish instead of individual ramekins—adjust baking time accordingly.
• Serve immediately after unmolding for clean presentation and best texture.
• Vanilla ice cream complements the warm pudding, balancing sweetness and adding creaminess.

Keywords: Sticky Butterbeer Pudding, Butterbeer Sauce, Harry Potter dessert, beer pudding, warm dessert, pudding recipe, homemade butterbeer, ale pudding, vanilla ice cream dessert