/assets/logos/nzwd.svg
Recipe

Caramel and coffee puddings

Wonderfully sweet and moist, these divine caramel and coffee puddings are wonderful eaten served with fresh whipped cream.

Oct 29, 2014 1:00pm
  • 20 mins preparation
  • 55 mins cooking
  • Makes 6 Item
    • Print
    Print

Ingredients

Sauce
  • 1/2 cup sweetened condensed milk
  • 1/3 cup brown sugar
  • 60 gram butter, melted
  • 2 tablespoon golden syrup
  • 1 teaspoon vanilla extract
Caramel and coffee puddings
  • 1/2 cup caster sugar
  • 1 egg
  • 50 gram butter, melted
  • 1 tablespoon instant coffee
  • 1/4 cup milk, warmed
  • 1 1/4 cup self-raising flour, sifted
  • 1/2 cup chopped dates
  • whipped cream, to serve

Method

Caramel and coffee puddings
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Grease 6 x 1-cup pudding basins or heatproof cups. Line bases with baking paper.
  • 2
    To make sauce: In a jug, combine all ingredients. Divide half the sauce evenly among basins.
  • 3
    Using an electric mixer, beat sugar and egg until thick. Beat in butter. Dissolve coffee in milk. Lightly fold through flour, alternatively with milk mixture. Fold in dates. Spoon mixture evenly among dishes until 2/3 full. Smooth tops.
  • 4
    Line a baking dish with a tea towel. Transfer basins to dish and add enough hot water to come halfway up the sides. Cover pan with baking paper and foil. Bake 50-55 minutes, until puddings are cooked when tested.
  • 5
    Heat remaining sauce in a saucepan 1-2 minutes, stirring, until thickened slightly. Serve puddings hot with sauce and whipped cream.

Notes

Tip: You could also make your puddings in ovenproof teacups.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg