Try our newest mix!

The new Choc Fudge Brownie gluten, dairy free, and low FODMAP.

Self-saucing Caramel Pudding

Ingredients:

Cake batter

  • 350G Yesyoucan Gold Caramel Cupcake Mix
  • 2 Eggs (Or YesYouCan Vegan Egg Replacer)
  • 60g margarine
  • 80g water

Caramel sauce

  • 100g icing mixture
  • 450ml water (boiled)

Directions:

  1. Preheat the oven to 180°C (fan forced). Set the casserole oven dish aside.
  2. Mix cake mix, eggs (or Vegan Egg Replacer), margarine, water in a large mixing bowl.
  3. Once cake batter is well combined, place cake batter in a medium/large casserole oven dish.
  4. In the meantime, combine icing mixture and boiling water in a measuring jug, gently pure liquid on top of the prepared batter.
  5. Transfer to the oven, bake for 40 minutes* or until pudding bounces back when touched the middle.
  6. Cut through pudding as the caramel sauce underneath.
  7. Serve warm, scoop pudding into a bowl then drizzle with caramel sauce. Top with ice cream or any vegan based cream.

*Use a guide only as all ovens and casserole dishes vary.

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