Wednesday, August 7, 2013

Sticky caramel baked puddings

If you're trying to stick to a diet, I suggest you look away now, because this is possibly the most decadent, delicious, oozy, luscious baked pudding in my repertoire - so unctuous it comes with its own warning. No surprise then that it is based on a recipe by the anti-diet diva herself, Nigella. Caramel is my latest obsession and it seems toffee trumps chocolate in the food world these days so this is my ode to the caramel fad. With a few white chocolate chunks thrown in for good measure, of course.


Eating healthily and living a balanced, active lifestyle is an important part of my life, but there are occasions that demand a pudding of this calibre. Like those freezing weekends when it pours with non-stop rain and you seek the refuge of your duvet and live in your slippers for 2 days or those Monday evenings when only something supremely sweet will cure a terrible case of the Monday blues. And if anything, it will be the best dessert to impress friends with – super easy and you can casually say 'caramel is the new chocolate you know' , because it totally is.



Sticky caramel baked puddings
(serves 4)

200g dark brown sugar
350g self-raising flour
1 cup milk
2 eggs
2t vanilla extract
100g butter, melted
200g white chocolate chunks
200g tinned caramel
50g butter
4 cups boiling water

Combine the dark sugar and flour. Whisk the milk, eggs, vanilla and melted butter together and pour into the flour mix, stirring to combine. Fold in the chocolate chunks. Divide between individual moulds – filling up to halfway. Combine the caramel, butter and boiling water and pour over the puddings. Bake at 180°C for 25 minutes until the tops are firm to the touch. Serve with caramelised banana slices, if desired and top with marscarpone or whipped cream.


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3 comments:

  1. The Baking HistorianJune 11, 2014 at 1:27 PM

    I'd like to bake this but in a single pudding dish. Do you perhaps know by how much this would alter the cooking time?

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    Replies
    1. Hi There! Baking time should be more on the side of 40-45 minutes depending on how deep the dish is. A good test is always to insert a skewer into the middle, if it comes out clean, you're good to go! :)

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  2. The Baking HistorianJune 11, 2014 at 3:08 PM

    Thank you so much! Looking forward to making this for Sunday pudding now that the cold weather has really settled in :)

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