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Choc-caramel self-saucing pudding


Prep: 20min

Cook: 40min

Serves: 6


1 2/3 cups self raising flour, sifted

2 tbsp cocoa powder, sifted 

1 cup caster sugar

125g butter, melted

1 cup milk

1/3 cup Nestle Bakers' Choice White Choc Bits

1/2x 380g can caramel Top'n'Fill

Cocoa powder, to serve


1 tbsp cocoa powder, sifted

2 cups boiling water

1/2 cup brown sugar


Preheat oven to 180/160 fan forced. Combine flour, sugar, butter, milk and choc bits in a bowl. Stir until smooth. Spread into a 10 cup capacity oven proof dish. Make shallow holes in top. Fill with caramel. useing a spatula, spread top of batter to cover caramel.

To make the sauce combine cocoa powder, boiling water and brown sugar in a heat proof jug. Stir to combine. Pour sauce, over the back of a large metal spoon, over the batter.

Bake for 35-40 min or until top of pudding is just set. Stand for 5 min. Dust with cocoa.


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