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Desserts
CARAMEL PUDDING wITH
BUTTERSCOTCH SAUCE
Serves 6
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
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.
BSC560_IB_FA_Issue5.indd 18
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
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.
R18
11/11/09 9:10 AM
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