Self-saucing puddings are brilliant. The sauce is poured over the cake base and seeps to the bottom of the dish during cooking to produce a creamy, rich caramel sauce.

Ingredients: Cake 1 cup self-raising flour ¾ cup brown sugar 50g (1.8oz) butter, melted ¾ cup dates, chopped ½ cup milk

1 tsp vanilla extract

Caramel Sauce 2 cups boiling water 50g (1.8oz) butter ½ cup brown sugar

Method: Preheat oven to 170°C (335°F) and grease a 20 cm (8 inch) ovenproof dish. Mix the cake ingredients in a bowl and press into the prepared dish. Combine the sauce ingredients in a jug, then gently pour over the base. Bake for 40 minutes or until the pudding bounces back when gently pressed in the centre. Serve with lashings of whipped cream or ice cream.

Serves: 6 Prep Time: 10 minutes Cooking Time: 40 minutes

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