Daniel Meredith "The Wild Chef"

Caramel self saucing pudding – YUM!

75g butter (melted)

1/2 cup brown sugar

2 eggs

1 cup ground almonds

1 cup all purpose flour

1 tsp baking powder

1/2 cup milk

1 tsp vanilla extract

pouring cream (to serve)


50g butter

1 1/2 cups brown sugar

1 3/4 cups water


Preheat oven to 160C. To make the caramel syrup, place butter and sugar into a saucepan and stir until butter is melted and sugar is dissolved. Set aside.

Place butter, sugar, eggs, almond meal, milk & vanilla in a bowl and mix until combined. Spoon into 6 250ml greased oven proof dishes. I used glass ramekins. Pour the syrup over the top and bake for approx 30min or until center is cooked by testing with a skewer. serve warm with a dollop of whipped cream. Yum!


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