Caramel-nut self-saucing pud

Recipe from: 10/1/1998 12:00:00 AM

Ingredients 15
Servings 6
Time 15 min

Ingredients

  • 125
    g
    butter
  • 125
    g
    brown sugar
  • 2
    large eggs
  • 125
    g
    self-raising flour
  • 1
    ml
    salt
  • 20
    ml
    lemon juice
  • 25
    ml
    milk
  • 50
    g
    pecan nuts, chopped
  • SAUCE
  • 50
    ml
    cornflour
  • 160
    g
    brown sugar
  • 5
    ml
    caramel or vanilla essence
  • 10
    ml
    lemon juice
  • 500
    ml
    boiling water
  • whipped cream, to serve
 

Method

40 min
 
Cream the butter and sugar until light. Add the eggs, one at a time and beat well.
Fold in the remaining ingredients. Spoon the mixture into a greased 1,5 litre ovenproof baking dish.
SAUCE:
Mix the cornflour, sugar, essence and lemon juice together in a large jug.
Pour in the boiling water, gradually, stirring continuously.
Pour the sauce over the pudding mixture and bake in preheated oven (180 °C) for 40 minutes, or until cooked through.
Serve with whipped cream.
 

Read more on: bake
 

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