top of page
Caramel Sponge Pudding.jpg


I found this recipe in the June ‘22 edition of Delicious Magazine - I made it in a big low Le Creuset dish + spooned it into bowls loaded with caramel sauce + cream - on a freezing night with friends by the fire.



1 cup  pecans (I had walnuts so I used them instead)

2 tbs maple syrup

1 2/3 cups (250g) plain flour

1tsp bicarb soda

2/3 cup (160g) brown sugar

2 eggs

50g unsalted butter, melted and cooled, plus extra to grease

2 tsp vanilla bean paste

1 cup (110g) apricot jam

2 tbs white vinegar

2/3 cup (160ml) evaporated milk

Vanilla ice cream, to serve



½ cup (125ml) pure (thin) cream

55ml evaporated milk

½ cup (125g) brown sugar

50g unsalted butter


Preheat oven to 180°C. Line a small baking tray with baking paper. Grease a 1.5L-2L capacity baking dish + set aside.

Place pecans and maple syrup on prepared tray and toss to coat. Bake for

5-7 minutes until lightly toasted + slightly caramelised. Set aside to cool completely, then roughly chop.

Combine flour, bicarb, sugar + a pinch of salt flakes in a bowl. Add eggs, butter, vanilla, jam, vinegar + evaporated milk. Whisk to combine, then pour into the prepared dish. Bake for 20-25 minutes until a skewer comes out clean + cake bounces back when touched. Meanwhile, for the caramel sauce, combine all ingredients and 2/3 cup (80ml) water in a saucepan and bring to a simmer. Stir to combine, then remove from the heat + keep warm. Use a skewer to poke holes over the surface of the pudding, then pour over the sauce and allow to soak in. Scatter with maple pecans + serve warm with vanilla ice cream alongside.

bottom of page