Sticky Butterbeer Pudding Recipe
If you’re a fan of cozy desserts with rich flavors and a bit of magic, you absolutely must try this Sticky Butterbeer Pudding. The moment you dig into its warm, tender cake base soaked with that luscious butterbeer sauce, you’ll understand why it’s the ultimate indulgence. This dessert marries the comforting sweetness of brown sugar and butter with the subtle hint of ale and vanilla, creating a treat that’s sticky, buttery, and irresistibly satisfying. Sticky Butterbeer Pudding is perfect for sharing with loved ones or savoring solo on a chilly evening—it’s like a hug in dessert form.
Ingredients You’ll Need
Getting started on your Sticky Butterbeer Pudding is so simple because every ingredient here plays a starring role—whether it’s for richness, moisture, or that unmistakable deep flavor. These basics come together to build layers of texture and sweet warmth you won’t forget.
- Butter: Provides that sumptuous richness and a tender crumb to the pudding.
- Brown sugar: Adds moisture and a deep caramel-like sweetness essential for that sticky sensation.
- Heavy cream: Brings creaminess to the butterbeer sauce, making it beautifully smooth.
- Beer (such as ale): Adds a subtle malty complexity, perfectly balancing the sweetness.
- Vanilla extract: Enhances all the flavors with a warm, floral note.
- Kosher salt: Elevates the sweetness and rounds out the dish.
- Flour: The base structure of the pudding, ensuring a soft but sturdy texture.
- Baking powder: Leavens the pudding, making it light and airy.
- Eggs: Bind everything together and add moisture.
- Vanilla ice cream (to serve): Adds a cold, creamy contrast that’s the perfect foil for the warm pudding.
How to Make Sticky Butterbeer Pudding
Step 1: Make the Butterbeer Sauce
Start by melting butter in a deep saucepan over medium heat, then whisk in brown sugar until fully combined. Pour in the heavy cream and keep whisking until the sauce is silky and emulsified. Let it come to a boil while stirring occasionally to prevent burning. Once boiling, carefully add the beer, being cautious as it can spatter. Bring the sauce back to a boil and let it thicken slightly before removing from heat. Stir in vanilla and salt, then let it cool. This sauce is the heart of the Sticky Butterbeer Pudding, bringing incredible flavor and sticky moisture.
Step 2: Prepare the Pudding Batter
While your oven preheats to 350℉, lightly butter six ramekins or an 8-inch baking pan. Whisk together flour, baking powder, and salt in a bowl—it keeps the leavening even throughout. In another bowl, beat together softened butter and brown sugar until the mixture is fluffy and pale, creating a light texture in the final pudding. Beat in the eggs fully, scraping the bowl as needed, then mix in the dry ingredients just until combined. Finally, stir in the beer and vanilla extract carefully so the batter stays light and tender.
Step 3: Assemble and Bake
Start by spooning a generous two tablespoons of the cooled butterbeer sauce into the bottom of each ramekin. Pour the batter evenly on top, smoothing each surface for an even rise. Bake smaller puddings for about 20 to 25 minutes or the 8-inch dish for 40 to 45 minutes, until a toothpick comes out clean but the pudding remains moist. This oven magic creates that perfect balance of a cake with a gooey base.
Step 4: Unmold and Serve
After baking, let your Sticky Butterbeer Pudding rest for 5 to 10 minutes to firm up slightly. Flip each ramekin over gently onto a plate, giving it a little shake to release the pudding. Warm up the remaining butterbeer sauce and pour it over the puddings while still warm. Serve alongside a generous scoop of vanilla ice cream for an utterly unforgettable experience.
How to Serve Sticky Butterbeer Pudding
Garnishes
A final flourish of crushed toffee bits or lightly toasted pecans adds a delightful crunch that contrasts beautifully with the silky pudding. If you want to get festive, a sprinkle of cinnamon or nutmeg on top of the warm sauce enhances those cozy spice notes. A sprig of fresh mint can also add a refreshing pop of color and aroma.
Side Dishes
Sticky Butterbeer Pudding pairs wonderfully with simple accompaniments like a hot cup of spiced tea, coffee, or even a creamy latte to soak up all those indulgent flavors. For a heartier dessert spread, you might offer sticky caramelized apples or poached pears alongside for a fruity partner that complements the butterbeer’s caramel notes.
Creative Ways to Present
Try serving the pudding in charming individual cast-iron skillets for a rustic touch that keeps the dessert warm longer. Alternatively, layer the pudding in clear glass jars with whipped cream or caramel drizzle between layers for a visually stunning treat. For a party, present mini Sticky Butterbeer Pudding shots topped with whipped cream and a straw—the perfect handheld indulgence!
Make Ahead and Storage
Storing Leftovers
You can keep leftover Sticky Butterbeer Pudding covered in the refrigerator for up to 3 days. Be sure to store the puddings and sauce separately if possible to maintain the perfect texture—you can warm the sauce fresh before serving.
Freezing
Freeze any extra pudding in airtight containers for up to a month. To freeze, cool completely then wrap tightly with plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the pudding in a low oven or microwave until just warmed through—avoid overheating to keep the cake moist. Warm the butterbeer sauce separately, then drizzle generously over the pudding right before serving to recreate that irresistible sticky finish.
FAQs
Can I use a different type of beer for this pudding?
Absolutely! A mild ale or lager works well, but avoid anything too bitter or hoppy as it can overpower the sweetness. The beer is there to add depth and subtle malt notes, so choose one you enjoy drinking.
Is it possible to make this pudding dairy-free?
You can substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream. The pudding will still be delicious, though the sauce may have a slightly different texture and flavor.
How long will the butterbeer sauce keep in the fridge?
The butterbeer sauce can be stored in an airtight container in the fridge for up to 5 days. Just warm it gently on the stove or in the microwave before using to get that perfect pour.
Can I double the recipe for a larger gathering?
Yes, doubling works well. Just bake in larger dishes or more ramekins and adjust the baking time slightly—a bigger pan will take longer to cook through, so keep an eye on it.
What’s the best way to ensure the pudding releases cleanly from ramekins?
Butter your ramekins generously and don’t let the pudding cool completely inside them. Unmold while still warm but not hot for the cleanest release. Running a small knife or offset spatula gently around the edges can also help if needed.
Final Thoughts
Sticky Butterbeer Pudding is truly one of those desserts you’ll come back to time and again. Its combination of warm, buttery cake and rich, sticky sauce with a hint of beer makes it uniquely comforting and special. Whether you’re indulging yourself or sharing with friends, this pudding delivers pure joy in every bite. I can’t wait for you to try it and make it a cozy favorite in your recipe collection!
PrintSticky Butterbeer Pudding Recipe
Indulge in the cozy charm of Sticky Butterbeer Pudding, a rich and luscious dessert inspired by the famous wizarding world treat. This warm pudding combines a moist, beer-infused cake base with a sticky, buttery toffee sauce, perfectly complemented by a scoop of vanilla ice cream for an irresistible finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butterbeer Sauce
- ½ cup butter
- 1 ¼ cups brown sugar
- ¾ cup heavy cream
- ⅓ cup beer (such as ale)
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Sticky Butterbeer Pudding
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup softened butter (plus extra for greasing)
- ¾ cup brown sugar
- 3 large eggs
- 3 tablespoons beer (such as ale)
- 1 teaspoon vanilla extract
- 1 recipe Butterbeer Sauce (prepared as above)
- Vanilla ice cream (for serving)
Instructions
- Prepare Butterbeer Sauce: Melt the butter in a deep saucepan over medium heat. Add 1 ¼ cups brown sugar and whisk until combined. Pour in the heavy cream, whisking continuously until the sauce is emulsified. Bring the mixture to a boil and cook for 2 to 3 minutes, stirring occasionally to prevent burning or boiling over.
- Add Beer and Flavorings: Carefully stir in ⅓ cup beer, watching for spattering. Bring the sauce back to a boil and cook for an additional 3 to 4 minutes until slightly thickened. Remove from heat, then whisk in 1 teaspoon vanilla extract and ½ teaspoon kosher salt. Allow the sauce to cool; it will thicken further as it cools. The sauce can be stored in the refrigerator if made ahead.
- Preheat and Prepare Ramekins: Preheat your oven to 350°F (175°C). Brush six individual ramekins with softened butter or prepare an 8-inch square baking pan with butter. Arrange ramekins on a baking sheet for easy handling.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt. Set this aside.
- Cream Butter and Sugar: In a separate large bowl, beat ¾ cup softened butter with ¾ cup brown sugar using a hand mixer until light, fluffy, and well combined.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl sides as needed for even mixing.
- Combine Dry and Wet Ingredients: Add all the dry ingredients to the creamed butter mixture and beat just until combined. Then mix in 3 tablespoons beer and 1 teaspoon vanilla extract until just incorporated to keep the batter light.
- Assemble Puddings: Spoon 2 tablespoons of the cooled butterbeer sauce into the bottom of each buttered ramekin. Divide the batter evenly over the sauce, smoothing the tops. For ramekins, bake 20 to 25 minutes. If using the 8-inch pan, bake 40 to 45 minutes. Test doneness by inserting a toothpick; it should come out clean.
- Cool and Unmold: Remove puddings from the oven and cool on a wire rack for 5 to 10 minutes. Carefully invert each ramekin onto a plate and gently shake to release the pudding. Avoid cooling puddings completely in the ramekins to prevent sticking.
- 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 decadent, sticky treat warm for the best experience.
Notes
- Use a mild ale or lager for the best complementary beer flavor; avoid overly bitter or strong-flavored beers.
- The butterbeer sauce can be made a day ahead and refrigerated; gently rewarm before serving.
- Ensure the eggs are at room temperature to help the batter emulsify properly and achieve a lighter texture.
- To make this dessert vegan, substitute butter with vegan butter alternatives, use plant-based cream, and replace eggs with flax eggs, but the flavor and texture may vary.
- Serving with vanilla ice cream balances the rich, sticky sauce with creamy coldness for a delightful contrast.
Nutrition
- Serving Size: 1 pudding (approx. 150g)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 230 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: Butterbeer pudding, Sticky pudding dessert, Butterbeer sauce, Harry Potter dessert, warm pudding, beer-infused dessert
