MELIKA’S STICKY TOFFEE BAKED PUDDING
What a delight this baked caked pudding was! It is mid summer here and when the suggestion of a baked pudding came up I was sceptic. This was worth it with a big scoop of vanilla ice cream. Not the most calorie sparing but SMOOTH AND SWEET on the tongue!
- Mix in a bowl:
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 cup brown sugar
- ½ teaspoon salt
- 1 cup milk
- 4 eggs, beaten
- ¾ cup melted margarine, gently folded in to the batter
- 1 teaspoon vanilla essence
Make sure you have a big enough oven dish, as the sauce makes it quite big. I baked mine in a pot that had a broad rim but was not to deep, it was perfect for this pudding.
Preheat the oven to 180dC
Bake for 30 min, make sure the pudding is fully baked. I had to put it back a few times as the center was not cooked.
- Sauce:
- In a small pot on the stove top make the sauce while the pudding is in the oven. Boil the ingredients on low heat for a few minutes.
- ¾ cup melted margarine
- 1 cup brown sugar
- 1 cup cream
When the pudding is baked, remove from the oven. Take a knife and poke a few holes through out the pudding. Not to many. Gently. This will allow the sauce to soak into the pudding.
Pour the hot caramel sauce over the hot baked dessert and put back into the oven for 10 minutes.
Serve immediately while warm!
This is great with vanilla ice cream. ENJOY!
PS. Do not weigh yourself on the scale the next day
Recipe and photo: Karin Minnaar
