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46
DESSERTS
CARAMEL PUDDING WITH
BUTTERSCOTCH SAUCE
Serves 6
INGREDIENTS
125g butter
1 cup/250ml milk
¾ cup/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 EasySear™ 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 slow
cooker base.
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.