Caramel Sauce For Chocolate Pudding Cakes Food

THE EASIEST CARAMEL SAUCE RECIPE

Steps:

• Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point.
• Carefully add your butter and whisk until all the butter has melted.
• Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool.
• Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.

CARAMEL PUDDING CAKE

Steps:

• Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

CHOCOLATE SELF SAUCING PUDDING

Steps:

• Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
• Grease a 5 - 6 cup baking dish with butter. (Note 3)
• Topping: Whisk brown sugar and cocoa in a bowl, set aside.
• Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
• In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
• Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
• Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
• Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
• Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
• Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
• Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
• Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

CARAMEL PUDDING CAKE

Steps:

• Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon. Stir in buttermilk and oil (batter will be thick). In ungreased 8-inch or 9-inch square pan, spread batter.
• In small bowl, mix brown sugar and boiling water with spoon. Pour over batter.
• Bake 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Serve warm.

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• 1. Preheat oven to 350*. For bread pudding, tear baked biscuits into bite-size pieces. In a large bowl, combine biscuits and milk; set aside, In a medium bowl, beat eggs, melted butter, and vanilla until well blended. Add sugar and cocoa; beat until well blended. Stir in chocolate chips. Add chocolate mixture to biscuits mixture; stir until well blended.
• 2. Pour into a greased 8-inch glass baking dish. Bake 55 to 60 minutes or until set in center and edges pull away from sides of pan.
• 3. For Caramel Sauce, combine butter, sugars, and milk in a medium sauce pan. Stirring constantly, cook over low heat until butter melts ans sugars dissolve. Increase heat to medium and bring to a boil. Stirring constantly, boil about 9 minutes or until thickened. Remove from heat; stir in vanilla. Cut warm bread pudding into squares and serve with warm sauce.

CARAMEL CHEESECAKE

Steps:

• Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin; you can also do this in a food processor. Tip them into the pan with the melted butter, stir to coat, then transfer to a 20cm springform cake tin (9cm deep). Using the back of a spoon, press them into the base, making sure you seal the edges. Place in the fridge while you prepare the next stage.
• If using leaf gelatine, place in a bowl, cover with cold water, soak for 5 mins, then drain. Pour 3 tbsp boiling water over the soaked gelatine and stir to dissolve. If using a sachet, see Know-how, below.
• Place the crème fraîche in a small pan with the muscovado sugars and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla extract into the crème fraîche mixture, transfer to a bowl and cool.
• Place the ricotta in a food processor and whizz until smooth, then add the crème fraîche mixture and whizz again. Pour this on top of the cheesecake base. Cover with cling film and chill overnight.
• Run a knife around the sides of the tin, then undo the clip and remove it. Transfer to a plate or leave the cheesecake on the base for ease of serving. Pile the fudge flakes in the centre and dust with icing sugar. Cover and chill until required.

GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder.
• Add milk and oil, and vanilla. Stir until well mixed.
• In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.
• Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).

CARAMEL SAUCE CAKE

Steps:

• Preheat oven to 180 degrees celsius (350F) (for fan forced oven you may need to lower by about 5-10 degrees celsius).
• Grease with butter a 20cm (8inch) bundt/baba cake tin (one which gives you a hole in the centre of the cake).
• Sift flours together.
• Cream butter and sugar in electric mixer until soft and well blended, add eggs one at a time blending well between each addition.
• Add flour and milk alternating between the two starting and ending with flour.
• Spread half of the mixture into the prepared cake tin, spread the caramel sauce mixture over and then spread remaining cake mixture over (at this point you can take a skewer and swirl through the mixture to entwine the caramel more into the cake - OPTIONAL).
• Bake in oven for 40 - 45 minutes - test with a skewer and if comes out clean it is cooked.
• Leave to stand in tin for 5 minutes before turning out.
• If serving warm dust with icing sugar.
• Suitable to slice and freeze.

BEST EVER SALTED CARAMEL PUDDING CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Prepare a 9-inch bundt pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
• Add the pudding powder and whip on high speed until incorporated.
• Add the eggs one at a time, mixing well after each addition.
• Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
• Add the milk mixture to the butter mixture slowly, mixing well until combined.
• Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
• Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
• Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
• Cool in the pan for about 15 minutes and then invert onto a cooling rack before removing the pan to let the cake cool completely. If the pan feels a little difficult to remove, let it cool inverted on a cooling rack for another 10 minutes before trying again to remove the pan. Greasing and flouring the pan well before baking will ensure the cake is easy to remove, and using a non-stick bundt pan is a great choice.
• Let the cake cool completely on a cooling rack before adding the frosting.
• While the cake is baking or cooling, add the butter, brown sugar, and heavy cream to a medium saucepan over medium heat.
• When the mixture has heated and begins to bubble, whisk gently but constantly for about 5-6 minutes or until the mixture turns dark in colour and thickens slightly.
• Remove the mixture to a shallow bowl to cool for about 20-40 minutes.
• When the caramel has cooled to room temperature, divide it in half reserving half for topping the cake at the end.
• To the other half of the caramel sauce, add the powdered sugar and the salt, and whip them together on high speed until a thick, barely pourable glaze forms. You might have to add 1-3 teaspoons of heavy cream to the mixture (depending upon the texture of the powdered sugar you're using) to create this texture.
• Pour and spread the frosting over the top of the cake and let it drip down the sides ever so slightly.
• Drizzle the extra caramel sauce you set aside over top of the frosting (you might not need all of it) and top with sea salt flakes before serving.

EASY CARAMEL CREAM CHOCOLATE POKE CAKE

Steps:

• Bake cake as directed for 9x13 pan size. After transfering out of oven, poke holes all over cake with wooden skewer or by using handle of wooden spoon. Gradually pour the sweetened condensed milk all over to soak up in the holes in the cake.
• Place cake in fridge until cooled. Frost cake with whipped cream topping and then spoon caramel sauce on top of cake, then swirl around with butter knife for swirl effect.
• Serve and enjoy!

STICKY TOFFEE PUDDING WITH CARAMEL SAUCE

Steps:

• Make sauce:
• Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
• Make cake:
• Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
• Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
• Cut cake into slices; drizzle caramel sauce over each slice.

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
• In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
• Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

GOOEY CHOCOLATE MICROWAVE MUG CAKE WITH CARAMEL SAUCE AND PEANUTS

Steps:

• Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.

CARAMEL PUDDING CAKE

Steps:

• Cream butter and granulated sugar.
• Add flower, baking powder and salt.
• Stir in milk and mix until smooth.
• Spread into greased 8x13-inch pan.
• Boil water and dissolve brown sugar. Pour over batter.
• Bake at 350°F for 1 hour.