Sultana Caramel Self Saucing Pudding
Indulge in the ultimate comfort dessert with this Sultana Caramel Self-Saucing Pudding, a decadent treat that combines the warm, spiced flavors of cinnamon and brown sugar with the natural sweetness of plump sultanas. This easy-to-make pudding features a melt-in-your-mouth caramel sauce that magically forms as it bakes, creating a luscious layer of indulgence beneath the fluffy, golden sponge. With just 15 minutes of prep time and a fragrant 40-minute bake, this stunning dessert is perfect for cozy evenings or as an impressive finale to a dinner party. Serve it warm and pair it with creamy vanilla ice cream, rich custard, or a drizzle of whipped cream for a truly irresistible experience. Perfect for lovers of self-saucing puddings, caramel desserts, and simple, crowd-pleasing bakes, this recipe is destined to become a family favorite!
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Recipe Information
Ingredients
- 100 g sultanas
- 125 ml boiling water
- 60 g unsalted butter, melted
- 250 ml milk
- 1 tsp vanilla extract
- 150 g self-raising flour
- 80 g brown sugar (for pudding)
- 0.5 tsp ground cinnamon
- 150 g brown sugar (for sauce)
- 2 tbsp golden syrup
- 375 ml boiling water (for sauce)
Instructions
Preheat your oven to 180°C (355°F) and grease a 1.5-liter (6-cup) ovenproof baking dish.
Place the sultanas in a small bowl and cover with 125 ml of boiling water. Let them soak for 5-10 minutes to plump up.
In a medium mixing bowl, combine melted butter, milk, and vanilla extract. Stir to combine.
Sift the self-raising flour into a large mixing bowl. Add the brown sugar (for pudding) and ground cinnamon, mixing well.
Pour the wet ingredients into the dry ingredients and stir until smooth. Drain the sultanas and fold them into the batter.
Pour the batter evenly into the prepared baking dish, spreading it smoothly with the back of a spoon.
In a separate bowl, combine the brown sugar (for sauce) and golden syrup. Sprinkle this mixture evenly over the batter.
Carefully pour the 375 ml of boiling water over the back of a spoon onto the top of the pudding to avoid disturbing the batter.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and the pudding has risen. The sauce will settle at the bottom of the dish during baking.
Remove from the oven and let cool slightly before serving. Spoon the pudding into bowls, ensuring you scoop up some of the rich caramel sauce from the bottom.
Serve warm, optionally with cream, custard, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 419.6 g | 153% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 283.3 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
