Saturday, June 25, 2016

Eggless Butterscotch Custard Cake | How to make Eggless Butterscotch Cake

For the second day of BM#65,  for the theme  One Sauce, Two dishes, I made Butterscotch Sauce and with it I made an Eggless Butterscotch Custard Powder Cake

 As I said yesterday all this came about when my brother asked for some Butterscotch Icecream and Cake. He said he had enough of Chocolate Cakes as his kids are only for chocolate and wanted to have Butterscotch. We do get butterscotch pastries, however, I said I was going to make it myself.

I had a packet of Butterscotch custard powder and I was planning to make use of it. So I decided to make the Cake first and I naturally had to make it eggless. If you have been regular here you know I had baked many years ago all of the cakes with Eggs, none that I ever tasted, yet wished I had a camera to click pictures of those.

Anyway, I took out my recipe collection and went through it. I remember seeing some vanilla custard cakes. So I adapted it for Butterscotch and used that Butterscotch sauce and those butterscotch balls as well.

Once it was baked, the drizzle on the top was the ultimate. The cake was so moist and delicious. Though it didn't have the typical cake crumble, it was still super fine and made me reach for another piece.

Eggless Butterscotch Custard Cake

Ingredients Needed:

All purpose flour - 1.5 cups
Butterscotch Custard powder - 3/4 cup
Baking powder- 2 tsp
Baking Soda - 1/4 tsp
Granulated sugar - 3/4 cup
Butter - 1/4 cup
Milk - 1 cup + 3 tbsp
Butterscotch Sauce – 3 tbsp
Butterscotch Balls, pounded - 1/2 cup

For the Frosting

Butterscotch Sauce
Butterscotch balls pounded

How to make the Eggless Butterscotch Custard Cake

In a wide bowl take the flour, add the custard powder, Butterscotch Sauce, 2 tbsp of pounded butterscotch balls, followed by melted butter, baking powder, baking soda. Mix everything well.

Now add the sugar, and slowly add the milk to get a flowing consistency.

Grease and dust a bundt pan, first place a circle of pounded butterscotch balls, over it pour half the batter. Again sprinkle the butterscotch balls, then completely cover with the remaining batter.

Pat it down. Preheat the oven to 185 C and bake for 35 mins. Check if done, and let it rest for 15 mins.

Turn over, pour the butterscotch sauce over it and sprinkle the remaining butterscotch balls over it and serve.

The original recipe was with one egg, I replaced it with 1/4 extra custard powder and increased baking powder. The resultant cake is not your typical soft crumble cake. The texture is slightly rubbery because of the extra custard powder.

However on the whole when you add sauce and moisten it the cake tastes very soft and melts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM This goes for the June Week 4, Cooking from Cookbook Challenge  Group.

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Friday, June 24, 2016

Easy Homemade Butterscotch Sauce | How to make Butterscotch Sauce

We are entering the final week of BM#65. I felt this month has gone very slow maybe because I had many of the dishes cooked and ready. I just had to post. Also, the period the BM dates fell made a huge difference. Since it's a Friday, I get all the time to cook next weeks dishes over the weekend. Else if I couldn't I can always cook on the same day.

Anyway coming to the theme I have taken up for the last week, I took up this One Sauce, two dishes. The idea was to make a homemade version of any of the sauces that are regularly used and then use that in two dishes. The idea came when I made a dish with this sauce and then decided how else I should use that sauce.

I made the dish couple of months ago when my brother visited us. He was visiting us after two years and the short time he spent, between Amma and me, made sure we cooked his favorite. We were quite upset he couldn't spend more time. One of the things he asked was for a ButterScotch flavours. He said he had enough of Chocolate and wanted different flavours and especially the ones he grew up with. I am sure Butterscotch dishes are available in the UK, I guess he missed the Indian version of this sauce if I can say that!

I checked out my diaries of many years ago and made it for him. This sauce was very simple one again from my collection of sauces that I am so fond of. I am a sucker for all homemade sauces. So you will get to read about two different dishes prepared using Homemade Butterscotch Sauce.

Easy Homemade Butterscotch Sauce

Ingredients Needed:

Unsalted Butter - 4 tbsp
Dark brown sugar - 1/2 cup packed
Fresh cream - 1/2 cup
Butterscotch Balls, pounded - 1/2 cup

How to make the Butterscotch Sauce

Melt the butter in a heavy-bottomed saucepan over medium heat.

Add the brown sugar, stir well. When it starts to melt, add cream and stir until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.

Add the crushed and pounded Butterscotch Balls and switch off and cover with a lid.


When you add brown sugar, it might tend to jam up or coagulate. Do not worry about it, simply remove and keep it covered aside for a day. The brown sugar melts and blends with the sauce soon.

Interested in some delicious Fruit Salad with Mint Lemon Drizzle for your kids?

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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