I can only speak for my family but caramel is the queen of flavours when it comes to desserts, milkshakes, sauces, macarons… anything sweet really. So when I was thinking of making a dessert for the Hungry Family it was obvious that caramel would figure in there somewhere. Then I hit on an idea: instead of one lot of caramel, why not double it?
And as the cold winter weather has finally arrived in Sydney – much to my happiness – I thought a warming pudding would make a lovely treat for the family.
Boom – double caramel self-saucing pudding was born!
Growing up my mum used to make self-saucing pudding all the time and often it was caramel flavoured. These puddings are such a snap to make, use pantry ingrediets and don’t require a mixer. If you have a spoon, a bowl and an oven you CAN make a self-saucing pudding.
Golden syrup is the key to turning desserts such pudding into molten caramel-y goodness. I know it can be hard to find it some parts of the world. Perhaps treacle would work?
Serve this easy double caramel self-saucing pudding with vanilla ice-cream or cream and just try and stop at one serve #BetYouCant
GATHER:
1 1/4 cups self-raising flour
1/2 cup brown sugar
100g butter, melted
1 egg
1/2 cup milk
4 tablespoons golden syrup
1 1/2 cups boiling water
¼ cups butterscotch chips
¼ cup brown sugar, extra
1 tablespoon self raising flour, extra
LET’S GET TO IT:
In a small bowl stir together the extra self raising flour and brown sugar – set aside.
Preheat oven to 180C and spray a 1.5L glass or ceramic deep baking dish with non-stick baking spray.
In a large bowl mix together the flour and sugar with a silver spoon then whisk in the milk, egg and golden syrup.
Stir in the butterscotch chips then pour the batter into the baking dish.
Sprinkle the extra flour/sugar mix over the top then carefully tip the boiling water over the top of the pudding.
Place in oven and bake for 35 minutes.
Serve immediately.
the hungry mum 
I think they find it hard to find golden syrup in America but they can always use maple syrup too 🙂
oh, I didn’t even think of maple syrup as an alternative – thanks!
Caramel is a flavor that is hard to beat. Your recipe is intriguing and well worth a try.
Cheers Lulu – it is as simple as stirring and popping on the kettle :0
This syrup is not hard to find in the US or you simply can order it. I am fortunate to live in an area where can I can get just about any ingredient. Looks delicious 🙂
Oh, that is good to know! I have had comments on different posts about how hard it is to find is some parts.
I agree Mum, caramel is the best there is.
#flavourOfTheCentury
Hello Hungry Mum– this looks so rich and delicious. We make a chocolate version of this cake– but I’ve never seen it in caramel!! Want to give it a try! thanks!
Thanks Rhonda 🙂 If you like the chocolate version you will LOVE the caramel! It is super delish!
Can’t wait to try it. thanks!! xo
OMG!!! I love caramel!!! We always do the chocolate version too and have never seen a caramel version. My Father-in-law is coming over for Father’s Day this Sunday and he would love this (he’s not a big chocolate fan). I’m going to make it for him! Thanks for sharing 🙂
Oh, that is ace to hear! Loving your enthusiasm! Hope your FIL loves this pudding as much as I do 🙂