Caramel Self Saucing Pudding Recipes

Steps:

• Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
• Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.

Steps:

• To make the sauce put sugar, butter and water in pan and bring to boil.
• Put aside.
• Cream butter and sugar.
• Add egg and vanilla essence and beat well.
• Sift in dry ingrediants and add sultanas.
• If dry may need a little milk.
• Put the hot sauce into pudding dish, spoon cake mixture on top.
• Bake at 350 deg F for approx 45 mins.
• Serve with cream or ice cream.

Steps:

• Preheat oven to 350°F (180°C).
• To make the pudding, beat the sugar, butter and vanilla in a bowl until light and fluffy.
• Add the eggs and beat until combined.
• Add the flour, baking powder and milk and beat until combined.
• Spoon the mixture into a square oven proof dish and place on a baking tray.
• To make the sauce, whisk together the water, brown sugar, molasses, maple syrup and flour until combined.
• Spoon the sauce over the pudding batter and bake for 35 minutes or until golden brown and set.

Steps:

• Preheat oven to 180 degrees celcius.
• Sift flour, salt, sugar, baking powder into bowl.
• Add banana, milk, butter, egg, vanilla extract.
• Whisk until well combined.
• Pour into 2.5 litre baking dish.
• To make the topping, place brown sugar, suryp, water in small pot.
• Bring to the boil.
• Pour mixture careflly over the pudding.
• Bake 35 minutes.
• Serve with vanilla ice cream.

Steps:

• Heat the oven to 180*C.
• Sift the flour into a bowl with the sugar, baking powder and a pinch of salt.
• Add the banana, milk, butter, egg and vanilla extract and whisk until well combined.
• Pour the mixture into a buttered 1.
• 5 litre baking dish.
• To make the sauce, put the light muscovado sugar, golden syrup and 250 ml water in a small pan and bring to the boil.
• Pour the boiling mixture carefully over the pudding.
• Bake for 30 to 40 minutes until it springs back when lightly pressed.
• Vanilla ice cream is just right with this hot sticky pudding.