Spiced brown sugar self-saucing pudding

by Ed Halmagyi


  • 1 Tbsp unsalted butter, for greasing
  • 1 cup firmly-packed dark brown sugar
  • 200g self-raising flour
  • 2 tsp ground allspice
  • 125g unsalted butter, melted
  • 1 egg
  • 125g milk
  • ⅓ cup treacle
  • 2 Tbsp cornflour
  • 1½ cups boiling water
  • double cream, to serve


1 Preheat oven to 180°C. Grease the inside of a six 1-cup ovenproof ramekins or glass tumblers with the butter. Combine ? cup brown sugar with the flour, butter, egg, milk and half the treacle in a bowl, then beat well to combine, until smooth. Spoon into the ramekins.
2 Mix the remaining brown sugar and cornflour in a small bowl, then sprinkle over the batter. Mix the boiling water and remaining treacle and pour over the batter, then bake immediately for 40 minutes, until a skewer can be inserted and removed cleanly. Serve with double cream.

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