Ingredients for Caramel Self Saucing Pudding
- 100g brown sugar
- Unsalted Butter
- Vanilla Extract
- Egg
- All Purpose Flour
- 1 teaspoon baking powder
- Whole Milk
- Boiling Water
- Blackstrap Molasses
- Pure Maple Syrup
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How to Make Caramel Self Saucing Pudding
- Preheat oven to 175°C (350°F).
- Grease and flour a square ovenproof dish (approximately 20x20cm).
- In a large bowl, cream together 175g softened butter and 175g caster sugar until light and fluffy. Beat in 1 teaspoon vanilla extract.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 175g self-raising flour and 1 teaspoon baking powder. Gradually add to the wet ingredients, alternating with 175ml milk, and mix until just combined. Do not overmix.
- In a separate bowl, whisk together 100ml water, 100g brown sugar, 2 tablespoons molasses, 2 tablespoons maple syrup, and 1 tablespoon plain flour until smooth.
- Pour the pudding batter into the prepared dish. Carefully pour the caramel sauce evenly over the top of the batter.
- Place the dish on a baking tray to catch any spills. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean and the pudding is golden brown.
- Let the pudding cool slightly before serving. Enjoy warm with ice cream or whipped cream!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
223g
Fat
36g
Carbs
28g
