Apr 13, 20202 min read

Caramel Fudge Pudding

Caramel (Self Saucing)Fudge Pudding

1.For the Sauce

Granulated Sugar-3/4 cup

Jaggery syrup-1/2 cup

Water-1 1/2 cup

Butter-50 gm

In a saucepan bring to boil all the above ingredients except butter.Let this simmer for 3-4 minutes.Remove and add the butter to this and set aside to cool.

For the Cake

2.All purpose flour-1 cup

Baking powder-1 tsp

Baking soda-1/4 tsp

Sieve together and set this aside.

3.Unsalted Butter-100 gm

Sugar Powder-1/2 cup

Beat together room temperature butter& sugar powder till creamy.

4.Egg-1

Vanilla essence-1 tsp

Curd-1/2 cup

Add the egg and beat till fluffy.Then add the vanilla & curds and beat again.

5.Milk -1/2 cup

Now add the flour in two batches and the milk and fold in.Transfer this to a rectangular glass bowl .

6.Thick Caramel sauce/Dulce De Leche-2 -3 tbsps (see notes)

Add the thick Dulce de Leche/Caramel sauce to the set aside sauce and mix in.Now place a spatula/Spoon over the cake batter and gently pour this syrup over the batter .

Bake this in a preheated oven at 170 C for 45-50 minutes or a knife inserted into the cake portions come out clean (without any uncooked batter). I baked this in my convection mode of the microwave and it took around 47 minutes.

Note:

1.I melted 250 gm jaggery with 1/2 cup water by boiling together and then filtered it to remove impurities.From this I took 1/2 cup jaggery syrup for the sauce.

2.For making Caramel Sauce I heated 2 tbsps sugar till it melted and turned golden.Then add a tbsp of butter to this and mix in.Now add 1/4 cup condensed milk to this and cooked it till it thickened a bit.