Chocolate puddings with salted caramel sauce

Prep: 35 mins, Cooking: 30 mins
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By Food24 May 04 2015
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Ingredients (11)

Caramel Sauce:
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
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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.


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

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