Caramel Sponge Pudding Recipe

Name: Caramel Sponge Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sponge:; 150 grams butter, room temperature; 150 grams castor sugar; 2 large eggs; 1 teaspoon finely grated orange rind; 2 tablespoons orange juice; 1 teaspoon vanilla extract; 350 grams flour; 2 teaspoons baking powder; 1/4 teaspoons salt; 180 milliliters milk; 3 tablespoons flaked almonds; For the caramel sauce:; 150 grams castor sugar; 80 milliliters water; 100 milliliters pouring cream

Servings: persons

For the sponge:
150 grams butter, room temperature
150 grams castor sugar
2 large eggs
1 teaspoon finely grated orange rind
2 tablespoons orange juice
1 teaspoon vanilla extract
350 grams flour
2 teaspoons baking powder
1/4 teaspoons salt
180 milliliters milk
3 tablespoons flaked almonds
For the caramel sauce:
150 grams castor sugar
80 milliliters water
100 milliliters pouring cream

1
Preheat your oven to 170u00b0C. Grease a 2 litre pyrex bowl well and put a full kettle of water on to boil.
2
Cream the butter and castor sugar until pale and creamy. Add the eggs, orange rind, orange juice and vanilla extract and beat everything together.
3
Sift the flour, baking powder and salt into the bowl. Beat for a few seconds. Add the milk, then beat again until the batter is smooth.
4
Tip the batter into the greased bowl. Cover the bowl with a greased piece of foil and press down firmly around the sides. Place the bowl in a deep roasting tray and fill the tray with water up to 4 or 5cm.
5
Bake the pudding for 2 hours. Top up the water in the roasting pan after an hour. While the pudding is baking toast the flaked almonds in a dry frying pan and set aside.
6
Start making the caramel sauce during the last 10 minutes of baking time. Place castor sugar and water in a small saucepan. Stir over a low heat to dissolve the sugar. Once the sugar has dissolved increase the heat slightly and bring to the boil.
7
Remove the pudding from the oven after 2 hours. Remove from the roasting tray and allow to sit (covered) for 5-10 minutes while you finish the sauce.
8
Boil the syrup for 10 to 12 minutes or until it turns a deep golden colour. Remove from the heat and carefully whisk in the cream. Continue to whisk until the sauce is smooth.
9
Take the foil off the bowl and carefully invert the pudding onto your serving plate. Pour the hot caramel sauce over the pudding. Sprinkle with toasted almonds. Serve as is or with vanilla custard.

1138

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the sponge:, 150 grams butter, room temperature, 150 grams castor sugar, 2 large eggs, and more.

Yes, Caramel Sponge Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Sponge Pudding

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