Caramel self-saucing pudding

If you fancy a decadent dessert for those long cold winter nights, consider this indulgent caramel self-saucing pudding. Serve it with lashings of thickened cream or ice-cream for a truly warming end to the chilliest of evenings.

  • 55 mins cooking
  • Serves 6
  • Print


Caramel self-saucing pudding
  • 1 cup (150g) self-raising flour
  • 3/4 cup (165g) firmly packed brown sugar
  • 20 gram butter, melted
  • 1/2 cup (125ml) milk
  • 4 fresh dates (75g), seeded, chopped finely
Caramel sauce
  • 3/4 cup (165g) firmly packed brown sugar
  • 2 cup (500ml) boiling water
  • 60 gram butter, chopped


Caramel self-saucing pudding
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 2-litre (8-cup) shallow ovenproof dish.
  • 2
    Combine sifted flour, sugar, butter, milk and dates in small bowl; mix well. Spread mixture into prepared dish.
  • 3
    For the caramel sauce, combine brown sugar, water and butter in medium heatproof jug; stir until sugar is dissolved and butter melted.
  • 4
    Pour caramel sauce slowly over back of spoon over batter in dish. Bake in oven about 40 minutes or until centre is firm.
  • 5
    Serve immediately with cream or ice-cream, if desired.


Recipe must be made close to serving as sauce will be absorbed if left to stand.

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