Diana's Desserts - www.dianasdesserts.com

Self-Saucing Caramel Pudding

Servings: 6
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.

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

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