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Microwave caramel self-saucing pudding

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 cup self-raising flour
  • 1 1/4 cups firmly packed brown sugar
  • 60g butter, melted, cooled
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup chopped pecan nuts
  • 1 cup boiling water
  • icing sugar mixture, to serve
  • Ice-cream, to serve


  • 1
    Grease a 6cm-deep, 6 cup-capacity, heatproof, microwave-safe dish.
  • 2
    Combine flour and 1/2 cup sugar in a bowl. Make a well in the centre. Add butter, milk and egg. Whisk to combine. Stir in pecans. Spoon mixture into prepared dish. Smooth top.
  • 3
    Combine boiling water and remaining sugar in a heatproof jug. Stir until sugar has dissolved. Pour mixture over the back of a large metal spoon to evenly cover pudding batter.
  • 4
    Place dish on a microwave-safe rack or upturned dinner plate. Cook, uncovered, on medium (50%), for 9 to 10 minutes or until a skewer inserted into the edge of the pudding comes out clean. Carefully remove from microwave. Stand for 1 minute. Dust with icing sugar. Serve with ice-cream.

Source: taste.com.au


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