Chocolate and caramel self-saucing puddings
These chocolate and caremel self-saucing puddings are the dreamiest of desserts! Serve warm with extra caramel and vanilla ice cream.
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.nzwomansweeklyfood.co.nz.
Ingredients
- Caramel sauce
- 1/3 cup (75g) caster sugar
- 40 grams butter, chopped
- 1/2 cup (125ml) thickened (heavy) cream
- 1/4 teaspoon sea salt flakes
- 3/4 cup (165g) caster (superfine) sugar
- 100 grams butter, melted, cooled
- 2/3 cup (100g) self-raising flour
- 2 tablespoons ground almonds
- 1/3 cup (35g) dutch-processed cocoa
- 1/3 cup (80ml) milk
- 2 eggs
- 1 teaspoon vanilla extract
- 50 grams dark (semi-sweet) chocolate, finely chopped
- 1/2 cup (110g) firmly packed brown sugar
- 1 cup (250ml) boiling water
- 1 1/2 teaspoon dutch-processed cocoa, extra
- 4 scoops vanilla ice-cream
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