Caramel Self Saucing Pudding

Add this festive dessert to your menu just in time for the holiday season!

  • 1 hr
  • 12 serves
  • easy


  • 400g Traditional Cake Mix
  • 2 Eggs
  • 150mL Water
  • 200g Brown Sugar
  • 30g Unsalted Butter
  • 150g Thickened Cream
  • 2mL Vanilla Essence

This recipe has been provided by the team at Allied Pinnacle


  1. Preheat oven to 160°C or 140°C fan-forced. Grease a 20cm square baking dish.
  2. Place water and egg into a mixing bowl, followed by the Traditional Cake Mix. Using an electric mixer, mix at 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 brown sugar, unsalted butter, thickened cream and vanilla essence 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 the oven as the sauce will bubble over the edge.
  6. Bake for 45 minutes or until a skewer comes out clean. Let it cool before serving.