Sweet SUCCESS

Delicious twists on traditional favourites

Dark ale pudding with salted caramel sauce

PREP +COOK TIME

1 HOUR 40 MINUTES

SERVES 6

115g plain flour

¼ teaspoon baking powder

1 teaspoon baking soda

50g cocoa powder

115g unsalted butter,

softened 150g raw sugar

1 vanilla bean,

seeds scraped (or 1 teaspoon vanilla paste)

2 large eggs, at room temperature

200ml dark ale Whipped cream, to serve

SALTED CARAMEL SAUCE

200g raw sugar

120g double cream

60g unsalted butter

Pinch fi ne sea salt

1 To make salted caramel sauce, melt sugar in a heavy-bottomed saucepan over medium heat. Stir frequently as the sugar melts and cook until you have a deep amber caramel – this takes 10-12 minutes. If the sugar starts to burn before it’s caramelised, reduce heat slightly.

2 Add cream to the caramel. Be careful – the caramel may bubble and spit as it meets the cool cream, so pour gently. Stir until the cream is fully incorporated, then add butter and sea salt. Continue to stir until butter has melted and sauce is smooth. Taste the sauce and adjust the level of salt to your liking. Set aside to cool and thicken.

3 Once sauce has reached your desired consistency, transfer to a glass jar or airtight container. You can use it immediately or refrigerate for future use.