Caramel Self-Saucing Pudding

Brisbane writer, Alison Mather, makes this delicious self-saucing pudding from the Donna Hay Magazine Issue 8 and shares her delight!  Alison says, ‘Couldn’t be easier to make for a huge pay-off.’

Method:

3/4 cup brown sugar

80 g butter, softened

1 tsp vanilla extract

1 egg

1 1/2 cups plain flour, sifted

1 1/2 tsp baking powder

3/4 milk

Sauce:

 1 cup boiling water

2/3 cup brown sugar, extra

1/4 cup golden syrup

1 1/2 tsp plain flour, extra

Preheat oven to 180 degrees C (350 F). For the puddings, beat the sugar, butter and vanilla with an electric mixer for 5 mins or until light and creamy. Add the egg and beat until combined. Add the flour, baking powder, and milk and beat until combined. Spoon into 4 x 1 cup capacity greased ovenproof dishes and place on a baking tray.

For the sauce, whisk together the water, sugar, golden syrup, and extra flour. Spoon sauce over puddings. Bake for 35 mins or until golden brown an set.

(I would also add here: squeal with delight as the puddings rise up through the sauce in little puffy domes!)

 Enjoy ’em!

 Alison