Ingredients:
Cake batter
- 350G Yesyoucan Gold Caramel Cupcake Mix
- 2 Eggs (Or YesYouCan Vegan Egg Replacer)
- 60g margarine
- 80g water
Caramel sauce
- 100g icing mixture
- 450ml water (boiled)
Directions:
- Preheat the oven to 180°C (fan forced). Set the casserole oven dish aside.
- Mix cake mix, eggs (or Vegan Egg Replacer), margarine, water in a large mixing bowl.
- Once cake batter is well combined, place cake batter in a medium/large casserole oven dish.
- In the meantime, combine icing mixture and boiling water in a measuring jug, gently pure liquid on top of the prepared batter.
- Transfer to the oven, bake for 40 minutes* or until pudding bounces back when touched the middle.
- Cut through pudding as the caramel sauce underneath.
- Serve warm, scoop pudding into a bowl then drizzle with caramel sauce. Top with ice cream or any vegan based cream.
*Use a guide only as all ovens and casserole dishes vary.
