Ingredients
1 cup packed brown sugar
1 cup all-purpose flour
1 1/2 cups milk (any dairy milk, whole preferred)
4 tablespoons unsalted butter (plus a little extra for greasing the dish)
Pinch of salt (optional but recommended)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a medium ceramic baking dish (about 8×8 inches or similar size) with butter so the pudding doesn’t stick too much and you get those delicious caramelized edges.
In a mixing bowl, whisk together the brown sugar, flour, and a pinch of salt until there are no big lumps of sugar or flour. This dry mix is what will thicken and sweeten the pudding as it bakes.
Slowly pour in the milk while whisking, stirring until you have a smooth, thin batter with no flour pockets. It will look more like a thin cake batter than a traditional pudding at this point—that’s exactly right.
Pour the mixture into the greased ceramic baking dish. Gently tap the dish on the counter to release any air bubbles and to level the surface.
Cut the 4 tablespoons of butter into small pieces and scatter them evenly over the top of the liquid in the dish. As it bakes, the butter will melt into the pudding, helping create that glossy brown filling and slightly caramelized crust.
Place the baking dish on the middle rack of the preheated oven and bake for 35–45 minutes, or until the top is set, lightly puffed, and a deep golden brown with a thin caramelized crust. The edges should be bubbling and the center should jiggle slightly when you gently shake the dish but not look watery.
Remove the dish from the oven and let the pudding cool for at least 10–15 minutes. It will thicken as it rests, with a glossy, saucy bottom layer and a soft, chewy top. This is the point when everyone will want to grab a spoon and start scraping the sides.
Serve warm, scooping down to the bottom of the dish to get both the thick brown sugar sauce and the caramelized top in each serving. Store any leftovers covered in the fridge and reheat gently in the oven or microwave until warmed through.
Variations & Tips
For a slightly deeper flavor, use dark brown sugar instead of light brown sugar. If you want a hint of warmth, add 1/2 teaspoon of ground cinnamon or a splash (1–2 teaspoons) of vanilla extract to the batter before baking.
To make it a bit richer, swap part of the milk for half-and-half or cream, but keep the total liquid to 1 1/2 cups so it still sets properly. If you’re cooking for a smaller household, you can halve the recipe and bake it in a small ceramic dish; start checking for doneness around 25 minutes. For a slightly firmer top, bake a few minutes longer until the crust is more caramelized—just keep an eye on it so the sugar doesn’t burn.