Salted Caramel Self-Saucing Pudding (Slow Cooker)
A rich slow cooker salted caramel self-saucing pudding with a soft sponge topping and a warm caramel sauce underneath. Perfect served with cream or ice cream.
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Ingredients
Pudding
- 3 cups flour
- 3 tsp baking powder
- ½ cup brown sugar
- ¼ tsp salt
- 80 g butter melted
- 1½ cups milk
- 1 tsp vanilla essence
- 3 Tbsp golden syrup
Salted Caramel Sauce
- 1 cup brown sugar
- 4 Tbsp golden syrup
- 50 g butter
- ¼ tsp salt
- 3 cups boiling water
Instructions
- Lightly grease the bowl of your slow cooker.
- In a large bowl, combine the flour, baking powder, brown sugar, and salt.
- Add the melted butter, milk, vanilla, and golden syrup. Stir until a smooth batter forms.
- Spread the batter evenly into the base of the slow cooker.
- To make the sauce, add the brown sugar, golden syrup, butter, and salt to a saucepan.
- Carefully stir in the boiling water. Heat until the butter and sugar has melted and dissolved.
- Slowly pour the sauce mixture over the back of a spoon onto the pudding batter.
- Place a clean tea towel underneath the slow cooker lid to absorb excess moisture.
- Cook on HIGH for 1–1½ hours, or until the pudding is set on top.
- Serve warm, making sure to spoon some of the caramel sauce from the bottom over each serving.
Notes
Notes
- Don't stir the sauce into the batter
- Use a tea towel under the lid for best results
- Cooking times vary between slow cookers
Variations
- Add cinnamon, nuts, or chocolate chips
- Swap golden syrup for maple syrup
Storage
- Refrigerate leftovers for up to 3 days
- Freeze for up to 2 months
Servings: 8 people