Deliciously decadent, this self saucing baked caramel pudding is the ultimate comfort dessert. Perfect served with icecream and great for making in advance!
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.
Notes
Oven temps. I use a fan forced oven in Australia. I preheat my oven for 20 minutes minimum before baking. 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.Substitutions:
swap the milk for almond milk or rice milk.
swap the butter for coconut oil
Can be made in advance. Refrigerate until needed then reheat, so that you get to enjoy the thick hot caramel sauce.