Salted caramel and pecan self-saucing pudding
White self-raising flour
1½ cup(s), (225g)
¼ cup(s), (30g), coarsely chopped
½ cup(s), (110g), firmly packed
Reduced fat oil spread
60 g, melted
1 medium, lightly beaten
¼ cup(s), (60ml)
Low fat crème caramel
1 tsp, flakes
1 x 3 second spray(s)
- Lightly spray a 1.5 litre (6-cup) capacity pudding basin with oil. Combine flour, pecans and 2 tablespoons sugar in a medium bowl. Add spread, egg, milk and crème caramel and stir to combine. Spread into prepared basin and smooth the surface.
- Combine custard powder and remaining sugar in a small bowl. Sprinkle evenly over batter.
- Combine 1½ cups (375ml) boiling water, syrup and salt in a small heatproof jug. Gently pour mixture over the back of a metal spoon onto batter.
- Place a ramekin in the base of a 4.5 litre (18-cup) slow cooker. Pour enough cold water into cooker to come halfway up the side of dish. Place pudding basin on dish and cover loosely with paper towel. Cook, covered, on high for 1 hour 30 minutes or until pudding is cooked when tested with a skewer. Remove basin from cooker. Set aside for 15 minutes to cool slightly. Serve.