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Salted caramel brownie pudding

By: Paul A Young

Published: 17 May 19
Updated: 10 Oct 24

Think of a sticky toffee pudding but EVEN better! Paul A Young’s salted caramel pudding recipe is wickedly good.

Paul says: “I love puddings for their comforting effects – they’re the soul food of the sweet world. I love chocolate too, especially fudgy brownies, so muddling the two together feeds my yearning for both. Warm puddings are even better served with something cold so I recommend giving the cream a blast in the freezer for 15 minutes before dolloping onto a generous portion.”

If you prefer a traditional sticky toffee pudding, you should try this recipe. We believe it really is the best you’ll ever make.

Easy
April 2019

Test kitchen approved

Serves 6-8
Hands-on time 30 min, oven time 20 min

Think of a sticky toffee pudding but EVEN better! Paul A Young’s salted caramel pudding recipe is wickedly good.

If you prefer a traditional sticky toffee pudding, you should try this recipe. We believe it really is the best you’ll ever make.

Nutrition: for 8 servings

Calories: 724kcals
Fat: 40.8g (24.4g saturated)
Protein: 6.9g
Carbohydrates: 78.3g (71.3g sugars)
Fibre: 2g
Salt: 1.1g

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Ingredients

100g unsalted butter, plus extra for greasing
250g golden caster sugar (Paul uses Billington’s)
75ml golden syrup
275g dark chocolate (Paul uses Guittard 72 per cent)
4 medium free-range eggs
70g plain flour

For the rum caramel sauce

110g unsalted butter
100g light muscovado sugar (Paul uses Billington’s)
1 level tsp Maldon sea salt flakes
100ml double cream, plus extra to serve (or use crème fraîche)
50ml dark rum

You’ll also need…

20cm square baking tin, lightly greased

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Method

Heat the oven to 170°C/150°C fan/gas 3½. For the caramel sauce, melt the 110g butter, light muscovado sugar and salt in a small pan, then simmer gently for about 10 minutes until it starts to caramelise. Remove from the heat, then whisk in the cream (be careful – it may sputter). Leave to cool for 15 minutes, then whisk in the rum (see Make Ahead).
Meanwhile, gently melt the 100g butter, golden caster sugar and syrup in a pan until the sugar has dissolved. Increase the heat until the mixture is just bubbling. Remove the pan from the heat, add the chocolate and mix well.
Add the eggs, beat with a wooden spoon until smooth, then add the flour and mix again until smooth and just combined.

Pour into the prepared baking tin and bake for 20 minutes. It should still have a wobble when you take it out of the oven (see tip).
As soon as the pudding comes out of the oven, cover with some of the hot caramel sauce, then leave for 5 minutes. Serve with extra double cream or crème fraîche and more hot caramel sauce to drizzle over.

Recipe from April 2019 Issue

Nutrition

Nutrition: per serving

Calories: 724kcals
Fat: 40.8g (24.4g saturated)
Protein: 6.9g
Carbohydrates: 78.3g (71.3g sugars)
Fibre: 2g
Salt: 1.1g

delicious. tips

Don’t overcook the pudding – the middle should be soft, oozy and molten.
Make the caramel sauce up to 2 weeks ahead and store in a sterilised jar in the fridge. Warm through to serve.