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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