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Caramel Pudding


  • Author: Meagan

Description

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!


Ingredients

Scale

Topping (but really the bottom)

2 T. flour

Toffee Pudding

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.


Instructions

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
Meagan

Meagan

From Meagan's Kitchen

2 Comments

  • Rebecca says:

    Happy Easter!!!
    Just made the Brownie Pudding, can’t wait to try it!!!
    RJ

  • auntie jino says:

    we used to have the brownie one when i was little, and mom used to make a toffee one with raisins which dated back to the war when some things weren’t readily available. have to try this, thanks brocky! x

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