Donna Hay Caramel self-sauc­ing pud­ding.

Beau­ti­ful and golden with a thick deca­dent caramel sauce, this sticky dessert is sure to make Fa­ther’s Day ex­tra spe­cial next Sun­day. It’s so good he may even want it as the main course

The Sunday Telegraph (Sydney) - Stellar - - Contents -


• ¾ cup (135g) brown su­gar

• 1½ cups (225g) self-rais­ing

• ½ cup (125ml) milk

• 75g un­salted but­ter, chopped and melted

• 2 tea­spoons vanilla ex­tract

• 2 eggs

• ic­ing su­gar and sin­gle cream, to serve


• 50g un­salted but­ter, chopped

• 1½ cups (265g) brown su­gar 1½ cups (375ml) wa­ter


STEP 1 Pre­heat oven to 160°C. Lightly grease a 6-cup-ca­pac­ity (1.5-litre) oven­proof bak­ing dish. Place the su­gar, flour, milk, but­ter, vanilla and eggs in a large bowl and mix to com­bine.

STEP 2 Spoon the mix­ture into the pre­pared dish. Set aside.

STEP 3 To make the caramel, place the but­ter, su­gar and wa­ter in a small saucepan over high heat. Bring to the boil, stir­ring con­stantly to dis­solve the su­gar. Re­move from the heat and set aside to cool slightly. Pour the caramel over the back of a spoon to driz­zle over the pud­ding mix­ture.

STEP 4 Cook for 35 min­utes or un­til the pud­ding is cooked through. Dust with the ic­ing su­gar and serve with the cream. Serves 6.


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