Condensed Milk Self-Saucing Pudding

There’s no dessert more satisfying or soul-warming than a traditional self-saucing pudding—and when you add condensed milk to the mix, you take it to an entirely new level. This Condensed Milk Self-Saucing Pudding is a rich, golden, spoonable dessert that creates its own caramel sauce as it bakes. It’s soft, spongy on top, and gooey and indulgent beneath.

This dish brings back memories of cold nights, cosy kitchens, and mum’s after-dinner puddings. Perfect for winter evenings or weekend indulgence, it’s made from simple pantry staples and can be whipped together in minutes.

Unlike other puddings that need a separate sauce, this one forms its own as it bakes—like magic. And the combination of golden syrup, condensed milk, and brown sugar ensures a deeply satisfying caramel flavour that pairs beautifully with vanilla ice cream or whipped cream.

Ingredients (Serves 4–6):

For the sponge batter:

• 1 cup (150g) self-raising flour
• ⅓ cup (75g) brown sugar
• Pinch of salt
• ½ cup (125ml) milk
• 60g unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup (125ml) sweetened condensed milk

For the sauce:

• ⅓ cup (75g) brown sugar
• 1 tablespoon golden syrup or maple syrup
• 1 cup (250ml) boiling water
• ¼ cup (60ml) sweetened condensed milk

Preparation:

Step 1: Preheat your oven

Preheat the oven to 180°C (conventional) or 160°C (fan-forced). Lightly grease a medium-sized baking dish (about 1.5–2L capacity) or a deep 20cm square baking dish.

Step 2: Prepare the sponge batter

In a large mixing bowl, combine the self-raising flour, brown sugar, and a pinch of salt. Whisk lightly to mix the dry ingredients.

In a separate jug or bowl, whisk together the milk, melted butter, vanilla extract, and sweetened condensed milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix—aim for a smooth batter with no dry flour pockets.

Pour the batter into the prepared baking dish and spread evenly with a spatula or spoon.

Step 3: Prepare the sauce

In a small bowl, combine the brown sugar and golden syrup. Pour the boiling water over and stir until the sugar is mostly dissolved. Then stir in the sweetened condensed milk.

Step 4: Pour sauce over batter

Gently pour the sauce over the sponge batter. Do not stir. The sauce will sink and settle under the batter during baking, creating a rich caramel pool beneath the sponge.

For even distribution, pour the sauce over the back of a large spoon held just above the batter—this helps to gently layer it on without disrupting the sponge.

Step 5: Bake

Place the dish into the preheated oven and bake for 30–35 minutes, or until the top is golden and springy to the touch. A skewer inserted into the sponge should come out clean—but be careful not to go too deep into the sauce layer when testing.

The pudding will have a soft, cakey top and a luscious sauce underneath.

Step 6: Cool slightly and serve

Let the pudding stand for 5–10 minutes to allow the sauce to thicken slightly before serving. Spoon into bowls and drizzle over the warm caramel sauce from the base.

Variation:

• Sticky Date Twist: Add ½ cup chopped dates to the batter for a sticky date pudding feel.
• Spiced Version: Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the batter for a warm, spiced version.
• Chocolate-Caramel Fusion: Add 2 tablespoons cocoa powder to the sponge for a chocolate sponge with caramel sauce.
• Nutty Addition: Stir in ¼ cup chopped pecans or walnuts to the batter for crunch.
• Coconut Caramel: Replace half of the milk with coconut milk and top with toasted coconut flakes.

Cooking Note:

Self-saucing puddings rely on a precise layering of sponge and sauce, so it’s crucial not to mix the two once you pour the sauce over. The sponge rises as it bakes, and the sauce settles below. Use a deep dish to avoid overflow, as the pudding will puff up slightly.

For even cooking, avoid very wide, shallow dishes and don’t skip preheating the oven. The pudding is best served shortly after baking while the sauce is warm and pourable.

Serving Suggestions:

• Classic: Serve warm with a scoop of vanilla ice cream or a dollop of thickened cream.
• With Custard: Pour hot custard over for an ultra-comforting dessert.
• With Berries: Serve with stewed berries or fresh strawberries to balance the richness.
• Decorate: Dust the top with icing sugar or garnish with mint for presentation.
• Layered Dessert: Spoon leftovers into glasses with whipped cream for a trifle-style treat.

Tips:

• Check the oven early: Ovens vary—start checking around 28 minutes for doneness.
• Use quality condensed milk: Full-fat versions create the best texture and flavour.
• Avoid overmixing: Mix the sponge just until combined for a light, tender crumb.
• Let it stand before serving: This gives the sauce time to thicken for better spooning.
• Double the sauce: If you like it extra saucy, increase sauce quantities by 25–50%.

Storage:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze individual portions in airtight containers for up to 1 month. Thaw overnight in the fridge.
• Reheating: Microwave individual portions for 30–45 seconds until warmed through. Add a splash of milk or cream if the sponge seems dry.

Prep Time & Total Time:

• Prep Time: 15 minutes
• Cooking Time: 30–35 minutes
• Total Time: 45–50 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: 360
• Protein: 5g
• Sodium: 140mg
• Carbohydrates: 48g
• Sugars: 34g
• Fat: 15g
• Fibre: 1g

(Values are approximate and may vary based on ingredients used.)

FAQs:

Q: Can I make this pudding ahead of time?
A: It’s best served fresh, but you can bake it, store in the fridge, and gently reheat before serving. The sauce may thicken but can be loosened with cream or milk.

Q: Why does the sauce go on top instead of under the batter?
A: During baking, the batter rises and the sauce sinks, creating the signature “self-saucing” effect. Pour it gently to preserve the layers.

Q: Can I use evaporated milk instead of condensed milk?
A: No, evaporated milk is not sweet and won’t give the same caramel flavour or texture. Condensed milk is essential in this recipe.

Q: What type of dish is best for this pudding?
A: Use a deep ceramic or glass baking dish around 1.5 to 2L capacity. Avoid metal pans as they can overcook the edges.

Q: Can I substitute golden syrup with maple syrup or honey?
A: Yes, although golden syrup gives the most authentic flavour, maple syrup or honey will still work and offer a different but delicious taste.

Conclusion

Condensed Milk Self-Saucing Pudding is the epitome of cosy, old-school desserts with a sweet Aussie twist. With a golden sponge and velvety caramel sauce made right in the oven, it delivers warmth, comfort, and indulgence in every spoonful. Whether you’re cooking for your family, impressing guests, or treating yourself on a cold night, this pudding is a guaranteed crowd-pleaser.

It’s quick, easy, and endlessly adaptable to your taste. Serve it hot, pair it with cream or ice cream, and enjoy a moment of pure dessert bliss.

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