Sticky caramel baked puddings
|200 g||brown sugar|
|350 g||flour — self-raising|
|2 tsp||vanilla — extract|
|100 g||butter — melted|
|200 g||white chocolate — chopped|
|200 g||caramel — tinned|
|4 cup||water — boiled|
Combine the dark sugar and flour.
Whisk the milk, eggs, vanilla and melted butter together and pour into the flour mix, stirring to combine.
Fold in the chocolate chunks. Divide between individual moulds – filling up to halfway.
Combine the caramel, butter and boiling water and pour over the puddings.
Bake at 180°C for 25 minutes until the tops are firm to the touch.
Serve with caramelised banana slices, if desired and top with mascarpone or whipped cream.
Recipe reprinted with permission of TheKateTin.