Time To Indulge: Caramel Puddings.


T

his week in our teeny two bedroom home we’ve five people under one roof. Lil Sis and her friend have been staying with us, until they get the keys to their new place.

It’s cosy but comfortable, and Lacey is in her element. She’s got lots of people to ‘play with me’ as she likes to constantly request.
We were all watching television the other night, when it was cold and rainy {like every night this week, it seems}, and Lil Sis mentioned in passing that she’d love some dessert. That was the only inspiration I needed to whip up some caramel puddings. Everybody loved them. They’re naughty, but very very nice.
Donna Hay Caramel Puddings
Makes 6
125g butter
1 1/3 cups brown sugar
4 eggs, separated
3/4 cups self-raising flour
1/2 cup milk
Preheat oven to 180 degrees celcius.
Beat sugar + butter until light + creamy.
Add yolks + mix. Stir in flour + milk.
Beat whites until soft peaks form. Fold into mix.
Pour into 6 ramekins. Place in tray + fill tray with boiling water until it comes half way up the ramekins.
Cook for about 30 minutes. It depends if you like your puddings gooier or not.
Caramel Sauce
1/2 cup brown sugar
2 tbs water
60g butter
1/4 cup cream
Heat sugar, water + butter in a saucepan until sugar dissolves. Take off the heat. Add cream. Simmer for 5 minutes.
Top puddings with ice-cream and some caramel sauce, and then go for a VERY long run tomorrow.
Enjoy.

Ingredients

Method

11 thoughts on “Time To Indulge: Caramel Puddings.”

  1. What I love about this recipe is that I have all those ingredients in my house RIGHT NOW.
    10.30 may be too early for desert but…

    I hate getting inspired by a recipe only to learn that one needs a cinnamon stick or some vague spice found only at the gourmet spice shop on the other side of town.

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