Baked caramel brown pudding  

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


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


Baked brown caramel pudding
  1. Dissolve the bicarb into the milk.
  2. Beat the sugar and butter together until light and fluffy.
  3. Add the eggs and mix through.
  4. Add the apricot jam to the milk mixture.
  5. Add the milk mix to the sugar mix and add the flour, salt, vanilla, pears, walnuts and ginger. 
  6. Mix well and pour into a prepared oven dish.
  7. Bake for 30-35 minutes on 160 degrees Celsius.
Brown pudding syrup
  1. Place the Ideal milk, butter, sugar, boiling water and vanilla in a saucepan and bring to a boil. Keep aside.
  2. Pour the syrup over the pudding when it comes out of the oven.
Chia seed custard
  1. Place the chia seeds and 500ml milk into a bowl, cover and place in the fridge for 6 hours or overnight.
  2. Mix the sugar, egg yolks, cornflour, salt and vanilla together.
  3. Heat 250ml milk in a saucepan and slowly add to the egg mix, whisking continuously.
  4. Pour back into the saucepan and add the soaked chia seed mix.
  5. Whisk until the custard has thickened.
  6. Serve with the baked pudding.

Recipe and photo credit: Mynhardt Joubert
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