Ingredients
Scale
For the pudding:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup cream
For the sauce:
- ½ cup light brown sugar
- 2 tbsp butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F). Grease a 9×9-inch baking dish with butter and lightly dust with flour.
- In a medium bowl, sift together flour, baking powder, and salt; whisk to combine.
- In a large bowl, beat softened butter and brown sugar until light and creamy.
- Add eggs one at a time, mixing fully after each, then stir in vanilla extract.
- Fold in flour mixture alternately with milk, beginning and ending with flour; mix gently.
- Pour batter into prepared baking dish, smoothing the top.
- In a small saucepan over low heat, combine light brown sugar, butter, heavy cream, and vanilla extract. Stir until sugar dissolves and butter melts, simmer for 2–3 minutes.
- Pour sauce evenly over the batter in the dish.
- Bake for 30–35 minutes, until golden and a toothpick inserted comes out mostly clean.
- Let cool for 10 minutes before serving. Serve warm, optionally with cream or ice cream.
Notes
For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
Serve immediately for the best texture, or reheat leftovers gently.
The sauce will thicken as the pudding cools; stirring slightly before serving restores its consistency.
- Prep Time: 15
- Cook Time: 35