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Caramel Self-Saucing Pudding Cake

LeGourmetTV's picture
A must try dish!
Ingredients
For cake
  Butter 1⁄3 Cup (5.33 tbs), melt
  Brown sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Ground almond 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Teaspoon
For caramel syrup
  Butter 1⁄4 Cup (4 tbs)
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Water 1 1⁄4 Cup (20 tbs)
Directions

GETTING READY
1. Preheat oven to 350 degree F.

MAKING
2. For caramel syrup, place a sauce pan over medium heat, add butter, brown sugar, and water in it. Stir until the butter melts and sugar dissolves.
3. For cake in a large mixing bowl combine butter, brown sugar, egg, and ground almond.
4. Drop flour, baking powder, milk, and vanilla in it. Mix to combine.
5. Lightly grease 6 ovenproof dishes, and spoon cake mixture equally in it.
6. Ladle caramel syrup on top.
7. Pop it in oven and bake for about 30 minutes or until cake tester when inserted comes out clean.

SERVING
8. Serve caramel pudding cake with ice cream.

TIPS
You can cook the mixture for longer if you want thicker caramel syrup.
You ovenproof dish should be about 1 cup in size.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Brown Sugar
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6

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