caramel self-saucing pudding
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caramel self-saucing pudding
  • 75g butter, melted
  • ½ cup (90g) brown sugar
  • 2 eggs
  • 1 cup (120g) almond meal (ground almonds)
  • 1 cup (150g) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • ⅓ cup (80ml) milk
  • 1 teaspoon vanilla extract
  • pouring (single cream), to serve

caramel syrup

  • 50g butter
  • 1½ cups (265g) brown sugar
  • 1¾ cups (435ml) water