Salted caramel pudding pies recipe
- Crumb crust:
- 175g/6oz digestive biscuits, finely crushed
- 85g/3oz butter, melted
- For the filling:
- 300g/10½ oz caster sugar
- 150g/5½ oz butter
- ¼ tsp sea salt crystals
- 125 ml/4fl oz double cream
- For the topping:
- 150ml/5fl oz double cream
- chocolate curls or shavings
To make the crumb crust, place the crushed biscuits in a bowl and stir in the melted butter.
Divide the mixture between four tartlet tins and press down firmly into the base and up the sides of each tin. Chill in the refrigerator for 30 minutes.
To make the filling, place the sugar and 4 tablespoons of water into a heavy-based saucepan. Heat gently, stirring, until the sugar has dissolved.
Bring the syrup to a boil and boil, without stirring, until the liquid is a golden toffee colour.
Remove from the heat and cool for 2 minutes, then carefully stir in the butter and half the salt.
Gradually whisk in the cream and continue whisking until the mixture is smooth and glossy.
Transfer to a heatproof bowl and leave to cool and thicken, stirring occasionally. Stir in the rest of the salt. Spoon the cooled caramel into the tartlet cases.
For the topping, whip the cream until holding soft peaks. Drop large spoonfuls on top of the caramel filling, scatter over the chocolate curls or shavings and serve.
Recipe courtesy of Grandma's Best Recipes, from Parragon Books' Love Food range, parragon.com/lovefood
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