Caramel Easter Egg Pudding
Ingredients
- 1 Masterfoods Ground Ginger
- 1/2 Masterfoods Nutmeg Ground
- 3 tbs Masterfoods Vanillin Sugar
- 225g White Wings Self Raising Flour
- 160g Csr Brown Sugar (lightly packed)
- 2 Masterfoods Cinnamon Ground
- 80g butter (melted)
- 60g butter (chopped)
- 125ml milk
- vanilla ice cream (to serve)
- 125g Mars chocolate mini eggs, half cut in half
- 2 tbs golden syrup
- 2 free range egg, lightly whisked
Method
- Preheat oven to 180C/160C fan-forced. Grease a 1.5 litre (6 cup) ovenproof dish. Sift flour and spices into a large bowl.
- Stir in the brown sugar, and vanilla sugar.
- Make a well in the centre, stir in the melted butter, egg and milk and stir until combined.
- Spoon into greased dish.
- Sprinkle the extra brown sugar over the pudding mixture. Combine golden syrup, extra butter and 1 1/2 cups (375ml) boiling water in a jug, stirring until butter has melted.
- Pour over the back of a spoon on top of the pudding mixture and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Top with chocolate eggs and bake for a further 3-5 minutes or until starting to soften.
- Sprinkle top of pudding with a little extra Vanillin sugar.
