Diana's Desserts - www.dianasdesserts.com
See more recipes in Autumn - Winter 
Self-Saucing Caramel Pudding
in Diana's Recipe Book
 |
| [Be the first to post a review!] |
| Servings: 6 |
| Comments: Almost any self-saucing pudding is wonderful on a cold autumn or winter day, but this caramel pudding is just such a "comfort" food. Serve vanilla ice cream on the side, or top each serving with freshly whipped cream. |
Ingredients:  1/2 cup (1 stick/4 oz./113g) butter, melted 1/2 cup milk 1 teaspoon vanilla extract 1 egg 1 1/4 cups self-rising flour, sifted 1 1/2 cups brown sugar (light or dark brown sugar may be used) 1/3 cup malted milk powder 1 tablespoon cornflour (called cornstarch in the United States) 1 1/2 cups boiling water Serve with: Vanilla ice cream or freshly whipped cream |
| Instructions: 1. Preheat oven to 350 degrees F/180 degrees C. Grease a square or round 8 or 9-inch cake pan. Place pan on a rimmed baking sheet or a rimmed cookie pan. 2. Whisk together butter, milk, vanilla and egg. Combine self-rising flour and 1/2 cup sugar in a bowl. Make a well in the center. Add milk mixture. Stir until combined. Spoon into prepared baking pan. Smooth surface. 3. Combine remaining 1 cup sugar, malted milk powder and cornflour. Sprinkle over pudding. Pour boiling water over the back of a large metal spoon to evenly cover pudding. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Serve warm or at room temperature with vanilla ice cream. Makes 6 servings. |
| Source: Recipe adapted from taste.au.com |
| Date: November 8, 2007 |