Salted caramel brownie pudding recipe | delicious. magazine
For this recipe, think of a sticky toffee pudding but EVEN better! Paul A Young's salted caramel pudding, served with ice-cold cream, is wickedly good.
Ingredients
- 100g unsalted butter, plus extra for greasing
- 250g golden caster sugar (Paul uses Billington’s)
- 75ml golden syrup
- 275g dark chocolate (Paul uses Guittard 72 per cent)
- 4 medium free-range eggs
- 70g plain flour
- For the rum caramel sauce
- 110g unsalted butter
- 100g light muscovado sugar (Paul uses Billington’s)
- 1 level tsp Maldon sea salt flakes
- 100ml double cream, plus extra to serve (or use crème fraîche)
- 50ml dark rum
- You’ll also need…
- 20cm square baking tin, lightly greased
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