A deliciously Salted Caramel Sponge Pudding with an equally easy to make Salted Caramel Sauce. Use ready made Salted Caramel Sauce if you wish.
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Why you will Like This Recipe
Once you have made your own Caramel Sauce you will never want to buy anything else. The sauce can be used in place of custard for all kinds of puddings or served with ice cream. When left to thicken it would also fill a two layer sponge cake.
The sponge cake has all the flavours of Caramel because of the Golden Castar sugar and dollops of Caramel Sauce added to the cake batter. You can use the sponge mixture as a base for other kinds of puddings, such as topping stewed apple to make and Apple Sponge similar to Eve's Pudding.
Notes about the Ingredients
You will find a full list of ingredients and quantities in the recipe card below. If you wish to bypass the step by step instructions click the Jump to Recipe Card at the top of this post.
For the Salted Caramel Sauce
Butter - This will give you great flavour
Soft Dark brown sugar - This will give you rich dark colour and toffee flavour.
Double or single cream - Either is fine
**Sea Salt - Use sparingly if you are not a salted caramel fan. Try adding half the quantity, then taste before adding more.
Dark Chocolate Drops - Chocolate adds to the rich deep colour of the sauce and gives a slight chocolate taste to balance out the salt and sweet flavours.
For the Sponge Pudding
Butter - Butter is great for flavour. Margarine is fine, but it does often contain more water and added oils which may have an impact on the Caramel Flavour.
Golden caster sugar - White caster sugar is fine
Medium eggs – Try to use free range if you can
Vanilla extract - Not to be confused with synthetic Vanilla Essence
Self raising flour - This contains a raising agent
Salted Caramel Sauce - Homemade as above. Although ready made is fine if you don't want to make your own.
Topping
Demerara Sugar (Optional) - This will help give a slightly crunchy topping during baking.
How to Make this Salted Caramel Sponge Pudding: Step by Step
First Make the Salted Caramel Sauce
Note: You can use ready made shop bought caramel sauce if you wish, but do try to make your own, it has a much better flavour.
Melt the butter and sugar over a low heat. Bring to a gentle simmer for 5 mins stirring occasionally until all the butter and sugar has melted, taking care not to burn the sugar.
Take off the heat and add the chocolate drops and half of the Sea salt. Mix until the chocolate and salt have dissolved into the mixture. Add the cream and mix until well combined.
Use a whisk if needed to help mix all the ingredients to a nice smooth consistency. **Taste and if needed add more of the remaining Sea Salt.
Pour in a suitable container and leave to cool and thicken. You will need 50g of the sauce to add to the cake sponge
Make the Sponge Pudding.
Preheat the oven to 170 deg (fan assisted)
Butter the sides and base of a medium-sized ovenproof dish measuring approx. 20cm/8” x 14cm/5.5” x 6cm/2.5” deep.
Beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along. Gradually add the beaten eggs a little at a time, adding a little flour to help prevent curdling. Mix until well combined.
Add the remaining flour along with the vanilla extract. Mix until well combined. Finally, add 50g of the cooled Salted Caramel Sauce that you made earlier. Mix until well combined.
Pour the cake batter evenly into the prepared dish sprinkle the demerara sugar over the top for a slightly crispy topping.
Bake in the centre of the oven for 25 mins or until baked. Testing the centre of the sponge pudding with a skewer until it comes out clean.
Far be it for me to suggest how you serve this delicious pudding, but start by pouring lots of the homemade Salted Caramel Sauce and go from there.
Keep any remaining sauce in a tight-fitting container where it will last a couple of weeks in the fridge. Once unopened it will last a few days. See additional notes further down this post.
FAQ's and Notes
Note: If you are making Salted Caramel for the first time, I suggest you only add half the amount of sea salt listed in the ingredients. Taste the sauce once everything is mixed together, then add more if you wish. You will soon get an idea of how much to add every time you make the sauce.
This Rhubarb and Apple Cobbler is another easy to make dessert using seasonal or forced Rhubard
It will keep for up to a couple of weeks in the fridge when stored unopened in a clean airtight container or jar. Reheat before drizzling over puddings and desserts.
Salted Caramel Sauce goes well with Apples, Fruit Pies and Icecream. You can also sandwich together layers of sponge cake with very thick Caramel Sauce.
Salted Caramel Sponge Pudding
Ingredients
For the Salted Caramel Sauce
- 150 g butter
- 150 g Soft Dark brown sugar
- 150 g double or single cream
- ½ teaspoon Sea Salt
- 15 g Dark Chocolate Drops.
For the Caramel Sponge pudding
- 120 g butter softened
- 120 g golden caster sugar
- 2 medium eggs – Lightly beaten
- 1 teaspoon Vanilla extract
- 120 g self raising flour
- 50 g Salted Caramel Sauce
Topping
- 1 tablespoon Demerara Sugar Optional
Instructions
Make the Sauce first.
- Melt the butter and sugar over a low heat. Bring to a gentle simmer and leave for 5 mins stirring occasionally taking care not to burn the sugar. Take off the heat and add the chocolate drops and Salt. Mix until the chocolate and salt have dissolved into the mixture.
- Add the cream and mix until well combined. Use a whisk if needed. **Taste and if needed add the remaining salt**. Leave to cool and thicken.
Make the Sponge Pudding.
- Butter the sides and base of a medium-sized ovenproof dish measuring approx. 20cm/8” x 14cm/5.5” x 6cm/2.5” deep.
- Preheat the oven to 170 deg (fan assisted)
- Beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along. Gradually add the beaten eggs a little at a time, adding a little flour to help prevent curdling. Mix until well combined.
- Add the remaining flour along with the vanilla extract. Mix until well combined.
- Finally add 50g of the cooled Salted Caramel Sauce that you made earlier. Mix until well combined.
- Pour the cake batter evenly into the prepared dish sprinkle the demerara sugar over the top for a slight crispy topping.
- Bake in the centre of the oven for 25 mins or until baked. Testing the centre of the sponge pudding with a skewer until it comes out clean.
- Serve with the remaining Salted Caramel Sauce.
- Keep any remaining sauce in a tight fitting container where it will last a few days in the fridge.
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