Self Saucing Caramel pudding

Self Saucing Caramel Pudding

 

 

This recipe is a Donna Hay recipe out of the newspaper.

 

Very nice with whipped or pouring cream & ice-cream.

 

 

 

  • 10 inch camp oven or a cake tin in a 12 inch oven
  • Saucepan
  • Large bowl
  • 1/4 cup brown sugar
  • 1 &1/2 cups SR flour
  • 1/2 cup milk
  • 75 grams unsalted butter, chopped & melted
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Icing sugar - about a tablespoon.
  • Ingredients for Caramel 50 grams unsalted butter 1 & 1/2 cups brown sugar 1 & 1/2 cups water

 

METHOD

 

  • Grease your camp oven with some extra butter.
  • Get ingredients measured & ready.
  • Put on heatbeads.18 needed.
  • While they are heating up prepare batter & caramel.
  • Camp oven does not get prewarmed !! 
  • Place sugar, flour, milk & melted butter in bowl. Mix to combine well.
  • Spoon mixture into cold lightly greased camp oven. Put to the side. 
  • To make caramel, place 50 gr of cubed butter, sugar & water in a small saucepan over high heat. Bring to the boil,stirring constantly to dissolve sugar. About 3 - 5 minutes. Remove from heat & set aside to slightly cool. It is quite liquid still 
  • Pour the caramel over the back of a large spoon to drizzle over pudding mix. 
  • Cook for 35 - 40 minutes or until pudding is cooked thru. Should be golden brown finished.
  • Dust with icing sugar through a sifter.
  • Note: check at 20 minute mark & adjust top heat if needed. I used for 4 beads under camp oven & 13 on lid - I did add 2 more at 20 minute mark as it was a cold day.

 

Cooked and images courtesy Lisa Turner