Prepare Butterbeer Sauce: Melt ½ cup of butter in a medium saucepan over medium heat. Stir in 1 cup of brown sugar and 1 cup of heavy cream, whisking until emulsified. Bring to a boil for 2-3 minutes, then reduce heat and add ½ cup of beer, thickening for another 3-4 minutes. Whisk in 1 teaspoon of vanilla and a pinch of kosher salt before cooling slightly.

Preheat Oven: Preheat your oven to 350°F (175°C) while you prepare the pudding batter. Generously butter the insides of 6 ramekins.

Mix Dry Ingredients: In a mixing bowl, sift together 1 ½ cups of flour, 2 teaspoons of baking powder, and a pinch of salt.

Cream Butter and Sugar: In another bowl, beat together ½ cup of softened butter and 1 cup of brown sugar until light and fluffy.

Incorporate Eggs: Add 2 large eggs, mixing until combined, then gradually add dry ingredients. Fold in ½ cup of beer and 1 teaspoon of vanilla extract.

Assemble Puddings: Pour a spoonful of cooled butterbeer sauce into each ramekin, then spoon the batter over the sauce.

Bake: Place ramekins on a baking sheet and bake for 20-25 minutes, until a toothpick comes out clean.

Cool and Serve: Remove from oven, cool for 5 minutes, then unmold onto plates, serve warm with vanilla ice cream and drizzle with butterbeer sauce.