Salted caramel brownie pudding
- April 2019
- Serves 6-8
- Hands-on time 30 min, oven time 20 min
Think of a sticky toffee pudding but EVEN better! Paul A Young’s salted caramel pudding recipe is wickedly good.
Paul says: “I love puddings for their comforting effects – they’re the soul food of the sweet world. I love chocolate too, especially fudgy brownies, so muddling the two together feeds my yearning for both. Warm puddings are even better served with something cold so I recommend giving the cream a blast in the freezer for 15 minutes before dolloping onto a generous portion.”
- 40.8g (24.4g saturated)
- 78.3g (71.3g sugars)
- 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
- Heat the oven to 170°C/150°C fan/gas 3½. For the caramel sauce, melt the 110g butter, light muscovado sugar and salt in a small pan, then simmer gently for about 10 minutes until it starts to caramelise. Remove from the heat, then whisk in the cream (be careful – it may sputter). Leave to cool for 15 minutes, then whisk in the rum (see Make Ahead).
- Meanwhile, gently melt the 100g butter, golden caster sugar and syrup in a pan until the sugar has dissolved. Increase the heat until the mixture is just bubbling. Remove the pan from the heat, add the chocolate and mix well.
- Add the eggs, beat with a wooden spoon until smooth, then add the flour and mix again until smooth and just combined.
- Pour into the prepared baking tin and bake for 20 minutes. It should still have a wobble when you take it out of the oven (see tip).
- As soon as the pudding comes out of the oven, cover with some of the hot caramel sauce, then leave for 5 minutes. Serve with extra double cream or crème fraîche and more hot caramel sauce to drizzle over.
Don’t overcook the pudding – the middle should be soft, oozy and molten.
Make the caramel sauce up to 2 weeks ahead and store in a sterilised jar in the fridge. Warm through to serve.
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