I got this idea from a recipe of Nigella Lawson’s – but when I made her version it didn’t turn out as I wanted it to, and what I wanted was basically a caramel (or blonde?) version of Brownie Pudding. So I HAD to try a few more versions over the winter, and then finally I just made it exactly like Brownie Pudding, but with dark brown sugar and no cocoa. Resounding confirmation notified me that it worked. Yum – this one’s for Brock!
Topping (but really the bottom)
2 T. flour
3/4 c. dark brown sugar
1 3/4 c. hot (just boiled) water
Whisk together the flour and sugar and then add the water, whisking until well mixed. Set aside.
Cake (but really the top)
1 1/4 c. flour AND 3/4 c. dark brown sugar
2 t. baking powder AND 1/2 t. salt
2/3 c. milk AND 1 t. vanilla AND 2 T. canola oil
Whisk together the flour, sugar, baking powder and salt then add the milk, vanilla and oil, stirring until just combined. It will be thick.
Scrape into a greased 8 x 8 pan or similar sized casserole and then pour the topping over all. It will look weird.
Now, because it’s caramel/toffee, drop on 2-3 T. of butter in blobs, it will just float on the top.
Bake at 350 for about 35 minutes until you can tap the center of the cake and find that it actually taps and isn’t sticky – and it should be starting to get cracks in it.
Spoon the cake into bowls, top with ice cream and then scoop some of the saucy caramel over top – keep it even, or a fight could break out at your dining room table!
- Category: Puddings