Baked caramel brown pudding
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Baked caramel brown pudding with Montagu walnuts, ginger slices, dried pears and served with vanilla and chia seed custard
Serves: 8-10 people
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Oven Temperature: 160 degrees Celsius
Passive Time: 6 hours or overnight
Easy to make
Ingredients
Baked brown caramel pudding
- 1 1/2 Cups Self Raising flour
- 1/2 Cup Brown sugar
- 2 Eggs
- 5ml Bicarbonate of soda
- 30ml Apricot jam
- 50ml Butter
- 1/2 Cup Milk
- 1/2 teaspoon Salt
- 15ml Vanilla Essence
- 4 Montagu dried pears halves, cubed
- 100g Montagu Walnuts, chopped
- 50g Montagu ginger slices, cubed
- Some vanilla custard, whipped cream or vanilla ice cream
Brown pudding syrup
- 1 Tin Ideal milk
- 1 Cup butter
- 1/2 Cup sugar
- 2 Cups boiling water
- 5ml Vanilla essence
Chia seed custard
- 750ml Milk (500ml + 250ml)
- 1/2 Cup Montagu chia seeds
- 1/2 Cup castor sugar
- 4 Egg yolks
- 15ml Cornflour
- Pinch of salt
- 15ml Vanilla paste
Method
Baked brown caramel pudding
Recipe and photo credit: Mynhardt Joubert
- Dissolve the bicarb into the milk.
- Beat the sugar and butter together until light and fluffy.
- Add the eggs and mix through.
- Add the apricot jam to the milk mixture.
- Add the milk mix to the sugar mix and add the flour, salt, vanilla, pears, walnuts and ginger.
- Mix well and pour into a prepared oven dish.
- Bake for 30-35 minutes on 160 degrees Celsius.
- Place the Ideal milk, butter, sugar, boiling water and vanilla in a saucepan and bring to a boil. Keep aside.
- Pour the syrup over the pudding when it comes out of the oven.
- Place the chia seeds and 500ml milk into a bowl, cover and place in the fridge for 6 hours or overnight.
- Mix the sugar, egg yolks, cornflour, salt and vanilla together.
- Heat 250ml milk in a saucepan and slowly add to the egg mix, whisking continuously.
- Pour back into the saucepan and add the soaked chia seed mix.
- Whisk until the custard has thickened.
- Serve with the baked pudding.
Recipe and photo credit: Mynhardt Joubert