Photo Curtesy of: The Australian Women's WeeklyMicrowave Caramel Self Saucing Pudding.
INGREDIENTS
1 cup self-raising flour
¾ cup firmly packed brown sugar
60g butter, melted & cooled
½ cup (125ml) milk
1 egg
1/2 cup chopped pecan nuts (you can substitute hazelnuts, almonds or macadamia nuts)
CARAMEL SAUCE
1/2 cup firmly packed brown sugar
1 cups boiling water
¾ cup firmly packed brown sugar
60g butter, melted & cooled
½ cup (125ml) milk
1 egg
1/2 cup chopped pecan nuts (you can substitute hazelnuts, almonds or macadamia nuts)
CARAMEL SAUCE
1/2 cup firmly packed brown sugar
1 cups boiling water
METHOD
Grease a 6cm deep, 6 cup capacity heatproof, microwave safe dish.
Combine flour, sugar, butter, milk, eggs and nuts in a large bowl; mix well. Spread the mixture into the prepared dish.
CARAMEL SAUCE: Combine all ingredients in a medium heatproof jug, stir until sugar is dissolved.
Pour Caramel Sauce slowly over the back of a spoon over batter in dish. Bake in a microwave oven for about 10 minutes on Medium/50% or until firm in the centre. Stand for 1 minute.
Serve immediately with cream or ice-cream, if desired.
2 comments:
mmm yum! thank you :)
No probs K. It really is a nice one. Would be even better with some ice cream/cream, of which we had neither. Oh well perhaps next time.
Post a Comment