DESSERTS
CARAMEL PUDDING WITH
BUTTERSCOTCH SAUCE
Serves 6
Ingredients
125g butter
1 cup/250ml milk
¾cup/150g brown sugar, well packed
2 x 60g eggs, lightly beaten
2 teaspoons vanilla essence
2 cups/300g self raising flour
1 teaspoon baking powder
Butterscotch Sauce
Extra 1 cup/200g brown sugar, well packed 2 Tablespoons golden syrup
1 cup/250ml boiling water
METHOD
1.Stir butter, milk and brown sugar together in a large saucepan over a Low heat until butter has melted, do not boil. Remove from heat and allow to cool
to lukewarm.
2.Add eggs and vanilla essence to milk mixture and whisk until well combined.
3.Sift together flour and baking powder in a large bowl, gradually whisk in milk mixture until batter is smooth.
4.Pour batter into a well greased deep 8 to 10 cup ovenproof dish (that fits comfortably into EasySear™ pan).
Sprinkle over extra brown sugar. Drizzle golden syrup evenly over the surface.
NOTE
Ovenproof dish should not touch sides of pan.
5.Gently pour boiling water evenly over this mixture. Grease a large sheet of foil and secure over the top of dish to make a lid, allowing room for pudding
to rise.
Slow Cooking
6.Place the EasySear™ pan into the base of slow cooker.
7.Place the stainless steel rack provided into EasySear™ pan.
8.Pour in 4 cups/1 litre of water. Place ovenproof dish onto the rack.
9.Cover with lid, turn Temperature Control Dial to ‘HIGH’ setting. Cook for 1½ to 2 hours or until top of pudding is cooked in centre.
10.Serve immediately with fresh cream or ice cream.
NOTE
Check water level during cooking adding extra boiling water to base of EasySear™ pan if necessary.
NOTE
We do not recommend to use Low or Auto setting for this recipe.
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