Introduction

Butterbeer Pudding is a rich, comforting dessert inspired by the magical drink from the wizarding world. This warm, sticky treat combines the flavors of buttery butterscotch and ale, finished with a drizzle of warm sauce and vanilla ice cream. It’s perfect for cozy evenings or special occasions.

A single small round cake with a brown, rough texture sits on a shiny white plate with a scalloped edge, placed on a white marbled surface. A clear glass pitcher held by a woman's hand pours thick, glossy caramel sauce in a golden brown color over the top of the cake. The sauce drips slowly down the sides, creating long streams that pool around the cake on the plate. In the background, there are small white and orange pumpkins and red autumn leaves, adding a cozy, fall feeling to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 extract
1 recipe Butterbeer Sauce (from above)
Vanilla ice cream (to serve)

Instructions

Step 1: Make the Butterbeer Sauce by melting ½ cup butter over medium heat in a deep saucepan. Whisk in 1 ¼ cups brown sugar until combined. Add the heavy cream and whisk until the mixture is emulsified.
Step 2: Bring the sauce to a boil and cook for 2 to 3 minutes, stirring occasionally to prevent boiling over.
Step 3: Carefully add ⅓ cup beer to the hot sauce, watching for spattering. Bring to a boil again and cook for another 3 to 4 minutes until the sauce thickens slightly. Remove from heat and whisk in 1 tsp vanilla extract and ½ tsp kosher salt. Let cool.
Step 4: Preheat the oven to 350°F (175°C). Butter six ramekins and place them on a baking sheet. Alternatively, grease an 8-inch square baking pan.
Step 5: In a bowl, whisk together 1 ½ cups flour, 1 tbsp baking powder, and ½ tsp kosher salt. Set aside.
Step 6: In another bowl, beat ¾ cup softened butter with ¾ cup brown sugar until light and fluffy.
Step 7: Add the 3 eggs to the butter mixture, beating until fully incorporated. Scrape the bowl sides as needed.
Step 8: Add the dry ingredients all at once to the wet mixture, stirring just until combined.
Step 9: Stir in 3 tbsp beer and 1 tsp vanilla extract until just combined.
Step 10: Spoon two tablespoons of the cooled Butterbeer Sauce into the bottom of each ramekin. Divide the batter evenly among the ramekins, smoothing the tops.
Step 11: Bake for 20 to 25 minutes until a toothpick inserted into the pudding comes out clean. If using the 8-inch pan, bake for 40 to 45 minutes.
Step 12: Let the puddings cool in the ramekins for 5 to 10 minutes. Carefully unmold by flipping each ramekin onto a plate and gently shaking it free.
Step 13: Warm the remaining Butterbeer Sauce for serving. Serve puddings with a scoop of vanilla ice cream and plenty of warm sauce. Enjoy!

Tips & Variations

Use a malty ale or light beer for a fuller Butterbeer flavor, or substitute with a non-alcoholic ginger beer if preferred.
Ensure the Butterbeer Sauce is cooled before adding to the ramekins to prevent melting the batter prematurely.
For a richer taste, serve with caramel sauce in addition to the Butterbeer Sauce.

Storage

Store any leftover puddings in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, then add warm Butterbeer Sauce before serving. The sauce can be refrigerated separately for up to a week and reheated as needed.

How to Serve

A small round cake with a textured brown surface sits in the center of a shiny white plate with a decorative edge. On top of the cake is a round scoop of white ice cream with small black specks, and thick, light brown sauce is poured over the ice cream, dripping down the sides of the cake and pooling around it on the plate. The background shows red and orange fall leaves, white and orange small pumpkins arranged with rustic rolled parchment tied with twine, all set on a wooden surface with a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beer?

Yes, you can use any ale or lager that you enjoy. Darker beers will add a deeper flavor, while lighter beers keep it mild. For a non-alcoholic version, ginger beer works well.

How do I know when the pudding is fully baked?

The pudding is done when it’s golden on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Be careful not to overbake, as that can make it dry.