Caramel Self Saucing Pudding

Prep: 15 MinsBake: 45 Mins12 ServesTraditional Cake Mix


400g Traditional Cake Mix
2 Eggs
150mL Water

Caramel Sauce

200g Brown Sugar
30g Unsalted Butter
150g Thickened Cream
2mL Vanilla Essence


  1. Preheat oven to 160°C or 140°C fan-forced. Grease a 20cm square baking dish.
  2. Place water and egg into mixing bowl, followed by the Traditional Cake Mix. Using an electric Mixer, mix on low speed until all ingredients are combined.
  3. Mix on fast speed for 5 minutes, then reduce speed to medium for a further 5 minutes.
  4. To make the sauce – place all ingredients into a saucepan and bring to a simmer by stirring continuously. Make the sauce just before use as it will thicken when cooled.
  5. Pour the sauce into the bottom of the dish. Place cake mix on top and spread evenly. Place dish onto a tray before placing into oven as sauce will bubble over the edge.
  6. Bake for 45 minutes or until a skewer comes out clean. Let it cool before serving.

These instructions may vary depending on the equipment used.