CARAMEL SELF SAUCING

RECIPE CREATED BY: Elly
TIME REQUIRED: 10 mins + cooking time
SERVES: 6

WHAT YOU’LL NEED:

PUDDING:
1C Ceres Organics white flour
¾C Soft brown sugar
1t Chantal Naturals baking powder
Pinch of Ceres Naturals sea salt
½ C All Good oat milk
30g Nuttelex buttery

SAUCE:
¾C Soft brown sugar
60g Nuttelex buttery
2C Hot water

Caramel Self Saucing Pudding Recipe

WHAT TO DO:

Mix the dry ingredients for the pudding, then add oat milk and melted Nuttelex.

Stir to combine and pour into a creased dish – make sure you choose one with enough room for the sauce ingredients too.

Next, melt the Nuttelex for the sauce and then mix with the brown sugar and hot water. It’s best to do this in a little jug so it’s easier to pour over the pudding.

Once the sauce ingredients are combined, carefully pour the sauce mixture over the pudding, use the back of a spoon to stop the sauce disturbing the pudding underneath.

Bake at 180°C for 40 minutes. A toothpick should come out clean from the centre of the pudding.

Serve warm with your fave vegan ice cream on a chilly night.

Enjoy!

JAZZ IT UP: Add some salt to the sauce to get a salted caramel situation going!

Products used in this recipe