Saucy! Self-Saucing Caramel Puddings
What is it about a self saucing pudding that’s more satisfying than saucing it yourself? Is it the theatre? The unknown? What’s going on in there… is it going to ooze or not? Here’s a guaranteed winner for anyone with a sweet tooth… saucy!
1¼ cups self-raising flour
½ cup dark brown sugar, firmly packed
100g butter, melted
½ cup milk
1 egg, lightly beaten
1 tsp vanilla extract
Extra 1 cup dark brown sugar, firmly packed
⅓ cup malted milk powder
1 tblsp cornflour
1½ cups boiling water
½ cup pure cream
Ice-cream, to serve
1 Preheat oven to 180C. Combine flour and brown sugar in a large bowl and set aside. Whisk butter, milk, egg and vanilla extract in a large jug until well combined.
2 Make a well in centre of dry ingredients. Add butter mixture to flour mixture and stir until smooth and well combined. Spoon into a 1.25 litre baking dish.
3 Combine extra sugar, malted milk powder and cornflour in a bowl. Sprinkle over batter.
4 Put boiling water in a jug and add cream. Stir to combine. Pour mixture over back of a large spoon onto pudding.
5 Bake for 45 minutes, or until a sauce forms on the bottom and cake layer is cooked through. Serve with ice-cream.
Hmmm, now what’s good to eat before this? Well, anything from the Pepper Leaf menu works! We deliver the freshest vegetables from local farmers and growers and the finest quality meat pre portioned to match our simple but delicious recipes. We make weeknight cooking a breeze.