Salted caramel brownie pudding recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Kitchen scale
- Baking pan
- Oven
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Measuring spoon
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
- 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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