Description
This old-fashioned Golden Marshmallow Pudding is warm, gooey, and covered in a creamy caramel sauce. Perfect for cozy weekends or family desserts, everyone will love.
Ingredients
Units
Scale
Pudding:
- 250 ml all-purpose flour
- 5 ml baking soda (bicarb)
- 5 ml apricot jam
- 15 ml butter or margarine, softened
- 250 ml milk
- 1 large egg
- 250 ml sugar
- 5 ml lemon juice
Sauce:
- 250 ml heavy cream
- 125 ml butter
- 250 ml sugar
- 125 ml boiling water
Instructions
- Start by preheating your oven to 180°C (350°F) and lightly greasing a baking dish.
- In a mixing bowl, cream 15 ml butter (or margarine) with 250 ml sugar until it’s pale and fluffy.
- Crack in 1 egg and beat it in until smooth.
- Next, stir in 5 ml lemon juice, 5 ml baking soda, and 5 ml apricot jam.
- The mixture will bubble just a little; that’s the baking soda doing its job!
- Now, alternate between adding 250 ml flour and 250 ml milk, mixing just until it’s all combined and smooth. Don’t overmix; you want it fluffy, not dense.
- Pour the batter into your prepared dish and bake for about 45 minutes, or until a skewer poked into the middle comes out clean.
Sauce
- In a saucepan, combine 250 ml cream, 125 ml butter, 250 ml sugar, and 125 ml boiling water.
- Stir and bring it all to a gentle boil until the sugar dissolves and the sauce thickens slightly.
- As soon as your pudding comes out of the oven, grab a wooden skewer and poke little holes all over it.
- Pour the hot sauce evenly over the top, letting it soak in. Then pop it back in the oven for about 10 minutes, until the top turns sticky and caramelized.
- Let it sit for a few minutes before serving.
- It’s scrumptious while still warm, especially with a scoop of vanilla ice cream or whipped cream on the side.
Notes
Created, Prepared, Tried, and Tested by Nikita with the assistance of her grandma.
