The inspiration for this salted caramel sponge pudding came from Nigella Lawson’s new recipe for salted caramel sauce which appears on her up-dated iPhone app.
Oooh, it’s really yummy, but be very careful when adding the salt, stick to the lower amount unless you’re really, really sure you need that extra salt.
even though mine was delicious, it was far too salty..(My own fault, I admit)
Nigella’s Salted Caramel Sauce
75g salted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream
0.5-1.5 tsp finest salt.
Melt the butter, both sugars and the golden syrup in a pan and let it simmer for 3 minutes. Stir it now and again. The sauce will slightly darken as it cooks.
Carefully add the cream, then half a tsp of salt and swirl around again.
Carefully taste it before adding any more salt (Watch you don’t burn yourself!)
Pour into a serving jug. And serve, maybe over a plain cake, or ice-cream, or how about making a caramel pudding?
do this by pouring some of the sauce to cover the bottom of an ovenproof pie dish, then make up a plain sponge by mixing together:
125g soft butter
125g caster sugar
125g plain flour
2 tsp baking powder
(I used Nigella’s sponge recipe for the little lemon puddings, adapted slightly)
Spoon over the caramel sauce, don’t worry if it doesn’t cover the sauce perfectly, it will spread as it cooks.
Bake at 180deg.C. for about 20 minutes, then pour the rest of the caramel sauce over it as it comes out of the oven.
The sauce will be mostly absorbed, yum…sigh……heaven!
Let it cool slightly before digging in…..you don’t want to burn your mouth do you?