Summary: I am completely addicted to self saucing puddings. Which is kind of strange because I’m not a fan of puddings. Not the steamed kind of pudding nor the the custard like pudding. But I could eat my body weight in self saucing puddings! There’s just something about them that’s so comforting. A hot gooey dessert is just the thing you fancy when it’s cold and rainy. Plus self saucing puddings are so easy, even from scratch. I swear it’s almost as easy as the packet kind. No beaters or mixers needed. I made a delightful (and very easy) chocolate self saucing pudding last year but as a caramel lover, this is my favorite. I mean, just look at that gooey, sweet, caramel sauce!


Ingredients:
- 1¼ cups plain flour
- 1¼ tsp baking powder
- ½ cup brown sugar, packed
- 1/4 tsp cinnamon
- 1 large or 2 small apples, peeled and finely diced
- 100g butter, melted
- ½ cup milk
- 1 egg
- 1 tsp vanilla
For the Sauce:
- 1 cup brown sugar, packed
- 1 tbs cornflour
- 2 cups boiling water
- 60g butter
Instructions:
- Pre-heat oven to 180C.
- Combine the flour, baking powder, brown sugar and cinnamon in a bowl. Add the apple and toss to coat.
- Add the melted butter, milk, egg and vanilla to a measuring cup and whisk together. Add this to the flour mix and stir with a wooden spoon until smooth.
- Spoon the batter into a un greased, 1 or 2 litre baking dish.
- To make the sauce, combine the brown sugar and cornflour and sprinkle evenly over the batter.
- Pour boiling water in a measuring cup, add the butter and allow the butter to melt. Then slowly pour evenly over the batter.
- Bake for 45 minutes. When it’s ready the pudding will be baked through and springy, with a liquidy layer of sauce underneath.

2 Comments
yummy that looks awesome may have to try it
Definitely try it! Very easy and very tasty!