What’s better than just pudding? Salted Caramel Pudding! Savour the sweetness and the saltiness of the putting with every tea spoon.
|For the pudding:|
|150g||light brown sugar|
|3 tablespoons||unsalted butter|
|1 teaspoon||vanilla extract|
|For the salted caramel sauce:|
|175g||light brown sugar|
|Flaky sea salt|
Pre-make extra on tasting day for photography
Grate orange and lemon peel before peeling. Dry and add to spice cake or any cookies or puddings. The dried grated peel will keep well in a covered jar.