Salted Caramel Sponge Pudding

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Salted Caramel Sponge Pudding

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dessert

Cuisine: British

Keyword: Salted Caramel, Sea Salt

Servings:

Calories: 720kcal

Author: Everyday Baker

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.

Notes

** 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.

How Long Does Salted Caramel Sauce Keep?

It will keep for up to a couple of weeks in the fridge when stored unopened in a clean airtight container. Reheat before drizzling over puddings and desserts.

What Does Salted Caramel Sauce Go with?

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.

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