Baked Caramel Pudding For One

Barbara99

5 years ago

Single-serving “mug” cakes and puddings are popular for those living alone. I haven’t published many recipes for one or two servings since the industry standard for recipe development tends to be dishes that will generate four to six servings. That, however, for singles living alone can be a problem, particularly if the dish desired is not one that can be batch cooked and frozen in individual serving sizes for later use.

Sometimes, one has a craving for something sweet but if there are not several people to eat it up, who wants a pudding that will make four to six servings when you really only want the one serving! My proportionately sized Baked Caramel Pudding is perfect when you have no one to please with a dessert but yourself!

This Baked Caramel Pudding is super tasty and very easy to make. Best of all, it only takes basic baking ingredients most folks are likely to have in their pantries. This is a self-saucing pudding which means that a batter (somewhat dry) is mixed up, put in a baking dish, and then a sauce of brown sugar, water, butter, and vanilla is poured over the top. As the pudding bakes, the cake part rises to the top and the liquid part stays on the bottom and forms a lovely caramel sauce.

I add raisins to this pudding and the sauce really plumps them up. However, if you are not a fan of raisins, simply omit them. The pudding will be just fine without them.

It is easy to convert this pudding recipe to be gluten-free, if needed. Simply use 3 tbsp gluten-free one-to-one baking flour in place of the all-purpose flour and, of course, ensure that all other ingredients called for in the recipe are gluten-free. The pudding in the red baking dish in the photo below has been made with the gluten-free one-to-one baking flour.

Baked Caramel Pudding (made with gluten-free 1-to-1 baking flour)

A small oven-safe baking dish with a 1-cup capacity is needed for this pudding. That can be a ramekin, a single-serving size casserole, or even a mug provided it is oven-safe. The baking time for this pudding may vary a bit depending on the depth of dish used.

For example, the mint green dish in the photos is fairly deep so it took about 23 minutes to bake while the pudding in the red oval dish, much more shallow, took slightly less time. The pudding is done when it is light golden brown on top, the top is just barely set, and there are signs of the pudding sauce bubbling up around the edges of the dish as shown in the bottom right of the photo below.

The pudding is best served immediately when it comes out of the oven. This dessert really needs no dressing up but, if desired, a dollop of whipped cream or a scoop of vanilla ice cream, complements this pudding well.

Baked Caramel Pudding for One

Ingredients:

3 tbsp all-purpose flour
¼ tsp baking powder
Pinch salt
1 tbsp brown sugar, packed
1½ tbsp raisins
1½ tbsp milk

1½ tbsp brown sugar, packed
3 tbsp boiling water
2 tsp butter, room temperature
¼ tsp pure vanilla

Method:

Preheat oven to 350°F. Grease 1-cup oven-safe baking dish (ramekin, mug, or other small single-serving baking dish with a 1-cup capacity).

In small bowl, whisk the flour, baking powder, and salt together. Stir in the brown sugar and raisins. Mix in the milk (mixture will seem dry). Transfer mixture to prepared baking dish.

In a glass measuring cup, combine the second amount of brown sugar, boiling water, butter, and vanilla. Pour over the batter in the baking dish.

Bake for 21-24 minutes, or just until the top of the pudding is golden tanned and just set and the sauce starts bubbling around the edges. Serve immediately. Add a dollop of whipped cream or scoop of vanilla ice cream, if desired.

Yield: 1 serving