Hot caramel sticky pudding


Ingredients 12
Servings 6
Time

Ingredients

  • 220
    g
    butter spread
  • 275
    g
    light brown sugar
  • 225
    g
    cake flour
  • 5
    ml
    bicarbonate of soda
  • pinch salt
  • 2
    ml
    each ground cinnamon and ginger
  • 1
    lemon, grated peel
  • 30
    ml
    treacle
  • 30
    ml
    golden syrup
  • 45
    ml
    lemon juice
  • 200
    ml
    milk
  • 2
    eggs, beaten
 

Method

 
Warm 100 g butter spread and 115 g sugar in a saucepan, then pour into a greased ovenproof dish. Sift flour, bicarbonate of soda, salt and spices into a separate bowl. Stir in lemon peel and remaining sugar. Place treacle, golden syrup and remaining butter spread in a pan, heat until melted. Stir, allow to cool, then pour into bowl containing dry ingredients. Mix lemon juice with milk, add eggs and beat until blended. Add to bowl and beat until mixture has a soft, dropping consistency, then spoon into dish containing melted butter and sugar. Stand on a baking tray and bake at 180 ºC for 25 minutes. Place a plate, upside down, over top of bowl and invert. Shake so that pudding will unmould easily. The hot sauce will run over the pudding.
 

Read more on: bake  |  dairy
 

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