SAUCY CARAMEL PUDDING CAKE

1 cup (250 mL) flour
3/4 cup (175 mL) packed golden brown sugar
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) milk
1 tbsp (15 mL) butter, melted
1 tsp (5 mL) vanilla
1 1/2 cups (375 mL) water
3/4 cup (175 mL) packed golden brown sugar
2 tbsp (25 mL) butter

Combine flour, 3/4 cup (175 mL) brown sugar, baking powder and salt in a bowl. Whisk together milk, melted butter and vanilla; stir into flour mixture just until blended. Spoon batter into a greased deep 2 quart (2 L) casserole dish. Combine water, 3/4 cup (175 mL) brown sugar and butter in a large saucepan. Bring to a boil over medium heat, stirring to dissolve brown sugar. Gently ladle mixture over batter in casserole dish. Bake at 350ºF (180ºC) for 40 - 45 minutes or until cake tests done. Serve warm. Serves 4.

Cook's Note: This dessert separates into a sauce-like pudding layer on the bottom and a cake layer on the top.
 
Last updated on July 13, 2018