I can only speak for my family but caramel is the queen of flavours when it comes to desserts, milkshakes, sauces, macarons… anything sweet really. So when I was thinking of making a dessert for the Hungry Family it was obvious that caramel would figure in there somewhere. Then I hit on an idea: instead of one lot of caramel, why not double it?
And as the cold winter weather has finally arrived in Sydney – much to my happiness – I thought a warming pudding would make a lovely treat for the family.
Boom – double caramel self-saucing pudding was born!
Growing up my mum used to make self-saucing pudding all the time and often it was caramel flavoured. These puddings are such a snap to make, use pantry ingrediets and don’t require a mixer. If you have a spoon, a bowl and an oven you CAN make a self-saucing pudding.
Golden syrup is the key to turning desserts such pudding into molten caramel-y goodness. I know it can be hard to find it some parts of the world. Perhaps treacle would work?
Serve this easy double caramel self-saucing pudding with vanilla ice-cream or cream and just try and stop at one serve #BetYouCant
GATHER:
1 1/4 cups self-raising flour
1/2 cup brown sugar
100g butter, melted
1 egg
1/2 cup milk
4 tablespoons golden syrup
1 1/2 cups boiling water
¼ cups butterscotch chips
¼ cup brown sugar, extra
1 tablespoon self raising flour, extra
LET’S GET TO IT:
In a small bowl stir together the extra self raising flour and brown sugar – set aside.
Preheat oven to 180C and spray a 1.5L glass or ceramic deep baking dish with non-stick baking spray.
In a large bowl mix together the flour and sugar with a silver spoon then whisk in the milk, egg and golden syrup.
Stir in the butterscotch chips then pour the batter into the baking dish.
Sprinkle the extra flour/sugar mix over the top then carefully tip the boiling water over the top of the pudding.
Place in oven and bake for 35 minutes.
Serve immediately.
