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