Caramel Maple Pudding

Caramel Maple Pudding


Your new favourite dessert 🤤 Swirled with rich caramel and spicy cayenne, this warm Caramel Maple Pudding taken straight to your table for serving. 

Preparation time: 30 minutes  

Cooking time: 35 minutes 




For the pudding: 

150g unsalted butter 
200g castor sugar 
3 eggs 
4 tbsp caramel sauce 
3 cups cake flour 
1.5 tsp baking powder 
1 tsp ground cayenne pepper 
½ tsp salt⁣ 
1.5 cup milk 


For the topping:  

½ cup maple syrup ⁣ 
1 tsp ground cayenne pepper 
½ cup cream⁣ 
½ cup toasted nuts or peanut brittle⁣ 



  • Preheat the oven to 160°C and line a baking tray with baking paper. 
  • Place a Le Creuset Signature Round Casserole with some oil over medium heat. Add the corn kernels and mix to coat them in oil. Continue mixing until the first kernel pops.   
  • Next, cover with a lid and shake the casserole now and then until all the popcorn has popped. Lay the popcorn out in an even layer on the lined baking tray. 
  • Add the remaining ingredients for the caramel into the same casserole and slowly simmer for 5 minutes until the sugar has melted and turned golden in colour. Add the baking soda\bicarbonate of soda and whisk to incorporate.  
  • Pour the caramel over the popcorn evenly, and using a spatula, gently mix the to coat (be careful as the caramel will be extremely hot).  
  • Place in the oven for 20-30 minutes, mixing and checking every 5 minutes.