Name: Chocolate puddings with salted caramel sauce
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: serving
Cuisine: Bake
Ingredients: 250 ml cream; 380 ml brown sugar; 110 ml butter cold, cut into cubes; 7 ml salt flakes; 135 ml butter softened; 5 ml vanilla essence; 125 ml castor sugar; 2 eggs large; 295 ml self-raising flour; 110 ml cocoa powder; 60 ml milk

Recipe Disclaimer

Tap for method

Ingredients (11)

Caramel Sauce:

250 ml	cream
380 ml	brown sugar
110 ml	butter — cold, cut into cubes
7 ml	salt — flakes

Pudding:

135 ml	butter — softened
5 ml	vanilla — essence
125 ml	castor sugar
2	eggs — large
295 ml	self-raising flour
110 ml	cocoa powder
60 ml	milk

Tap for ingredients

Method:

Oven Temperature 180°C

Caramel sauce

Put the cream, brown sugar and butter into a saucepan and stir over a low heat until the sugar dissolves. Simmer uncovered without stirring for five minutes or until the mixture thickens. Stir in the salt. Remove from the heat.

Spoon two tablespoons of the mixture into six greased individual ramekins or oven-proof cups. Keep the remaining sauce for serving.

Pudding

Beat the butter, vanilla essence and castor sugar together until light. Add the eggs, one at a time. Sift the flour and cocoa into the butter mixture and fold in along with the milk. Divide the mixture between the ramekins. Bake in a preheated oven for 30 minutes.
Remove from the oven and leave to stand for five minutes. Serve as is or loosen the sides with a knife and invert onto serving plates. Serve with vanilla ice cream and drizzle with the reserved sauce.

Makes 4-6

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.