Ingredients450g plain flour2 tbsp baking powder120g caster sugar1 tsp salt125g butter, cold and cubed450ml milk1 tsp vanilla extractthick cream or vanilla ice-cream, to serveBROWN SUGAR SYRUP400g soft brown sugar25g butter1 tsp vanilla extractMethodStep 1To make the brown sugar syrup, combine the sugar and 375ml of water in a saucepan and bring to a simmer. Simmer for about 3 minutes, then stir through the butter and vanilla.Step 2For the pudding, mix the dry ingredients together in a large bowl, then add the cold butter, rubbing to form coarse breadcrumbs. Make a well in the centre of the mixture and fold in the milk and vanilla to form a lumpy batter.Step 3Heat the oven to 190C fan-forced (200C conventional). Grease a round, 24cm ceramic baking dish (or similar, with a capacity of 2.5 litres). Transfer the batter to the base. Chill for at least 30 minutes, then pour the syrup over it and bake for 30 minutes until the surface is golden and the batter cooked through. Stand for 10 minutes. Serve with cream or ice-cream.
Adam Liaw’s brown sugar pudding
This is a riff on a Canadian classic that is often made with maple syrup, though this brown sugar version is much more affordable.
174 words~1 min read
