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
• 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.