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Caramel Cashew Nut Pudding

This one is for those of us who are coming into the cooler months and just want a nice warm pudding to snuggle up to. I apologize for the photo. I made this dessert for our mother‘s day lunch and had a mere few minutes before the hoards descended upon it. This caramel, cashew nut heaven was one based on a recipe I found on


  • 120g butter, chopped

  • 1 cup (250ml) milk

  • 1 cup (250g) firmly packed brown sugar

  • 2 cup (150g) self-raising flour

  • 2 tbsp maple syrup

  • 2 cup (145g) unsalted roasted cashews, coarsely chopped

  • 2 tbsp Rum

  • Vanilla ice-cream or thick cream, to serve

  • Caramel sauce

  • 1 cup (200g) firmly packed brown sugar

  • 80g butter, chopped

  • 1Tbsp Rum

  • 1 cup (250ml) cream

  • 2 cup (310ml) boiling water


  • 1.

    Preheat oven to 180°C. Grease a (3L) capacity ovenproof dish. Combine the butter and milk in a medium saucepan over medium heat. Cook, stirring with a wooden spoon, for 2 minutes or until butter melts. Remove from heat and add the sugar, flour and maple syrup ,and rum and stir until combined.

  • 2.

  • 3.

    Spoon mixture into the prepared dish and sprinkle with cashews.To make the sauce, combine the sugar, butter and water in a medium heatproof bowl. Stir until butter is melted.

  • 4.

    Stir in the cream and rum. Pour slowly over the back of spoon into the pudding mixture.

  • 5.

    Bake in preheated oven for 40 minutes or until centre is cooked through. Serve immediately with ice-cream or cream.

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