The ultimate comfort dessert, this self saucing baked caramel pudding recipe is deliciously decadent and so easy to make! So warm and sweet, it's the perfect dessert for the whole family. Serve with icecream, or eat on its own. The cake makes it's own delicious caramel syrup in the oven!
Why you're going to love this recipe
- quick and easy to mix in the mixer
- creates its own delicious thick caramel sauce
- perfect for winter desserts
- great with ice cream or custard
- simple pantry friendly ingredients
- deep amber colour of the caramel looks amazing with ice cream or heavy cream
What goes into the recipe
Don't forget to scroll to the recipe card for full ingredients and method!
- White sugar: can be caster or normal plain sugar used.
- Brown sugar: for the butterscotchy, thick caramel sauce. Please don't swap this for white sugar!
- milk: of your choice. I used full fat dairy milk. Almond milk gives a nice flavour.
- Butter: if you would like this to be dairy free you can swap this for coconut oil. It won't cream as well, but it will do the job.
- Self raising flour: already contains a rising agent. If you don't have this flour- the ratio for adding baking powder is 2 tsps baking powder to one cup of flour.
How to make this recipe
- First cream the caster sugar and butter together in a mixer, using a paddle not a whisk. (image 1)
- Add the egg, and mix until smooth to the cream mixture. (image 2)
- Add ⅓ of the flour with the salt, mix well. (image 3)
- Add ⅓ of the milk, blend it in to mix well. (image 4)
- Repeat until all the milk and flour has been added and the batter is smooth. (image 5)
- On the stove, in a small saucepan, add 1.5 cups of water and the brown sugar. Boil together for three minutes, over medium-high heat, give it a good stir.. (Image 6)
- Pour the pudding batter into a large pie dish. (Image 7)
- Pour the sugar mix over the top of the pot. (Image 8)
- Bake for 30-40 minutes in the oven at 180 degrees celsius (355F). (Image 9) Place a baking tray under the flan dish to stop it spilling over.
- Remove from the oven and serve cutting with a sharp knife. (Image 10)
- Spoon the hot caramel sauce over the top. (Image 11)
Expert tips and FAQs
Well, rather than make a sauce separately, the sauce is made during the cooking process. It keeps the cake moist and builds a sauce at the same time!
Conservatively, 8. But depending on what you serve with it you could feed 12. Serve with whipped cream, heavy cream or ice cream.
The first one is going to be messy. You basically sacrifice the first one for yourself, then all the other slices will be pretty. I normally get someone else to dish it up. You also don't have to make slices, and can instead just spoon it into bowls.
I make this comfortably the day before going somewhere or having people over, then reheat on the spot. Slices can stay in the fridge for 3-5 days and be reheated as needed.
More delicious desserts
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Baked Caramel Pudding
- 2 tablespoon butter
- ¾ cup caster sugar
- 1 egg
- 1.5 cups self-raising flour (see ingredient notes)
- ½ teaspoon salt
- ½ cup milk
- 1.5 cups water
- 1.5 cups brown sugar
- Preheat the oven to 180 degrees celsius (355F).
- Cream together the butter and caster sugar in a mixer with the paddle attachment.
- Add the egg and beat well.
- Add ⅓ of the flour and salt, mix well
- Add ⅓ of the milk, mix well.
- Repeat until all the flour and milk is incorporated and a smooth batter is formed.
- Combine the water and brown sugar in a small saucepan and boil for 3 minutes.
- Place the batter in a large pie dish.
- Glently pour over the boiling sugar mixture.
- Bake for 30-40 minutes at 180 degrees celsius or until golden on top.
- Slice and serve, spooning over the hot caramel sauce.
- swap the milk for almond milk or rice milk.
- swap the butter for coconut oil