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Hot Pudding:

To make the sauce:

  • Water 100.0 ml
  • CARTE D'OR Toffee Sauce 125.0 ml
  • Cream 125.0 ml
  • Butter 15.0 g
  1. Hot Pudding:

    • Preheat oven to 180°c. Grease the ramekin dishes.
    • In an electric mixer, Add the Carte D’Or Multi-Purpose Hot Pudding Mix, and Robertsons cinnamon. (using a paddle-beater attachment).
    • Whisk together the vinegar, milk and egg, and add to the mixer. Mix for 3 mins on medium speed. Scrape down the sides of the bowl and mix for a further for 1 min.
    • Pour into 5 well-greased ramekin dishes.
    • Place the 100g of the cubed pie apple on top of each pudding mix and bake for 15 minutes.
  2. To make the sauce:

    • In a pot bring the cream, Carte D’Or Toffee Sauce, water, butter and remaining pie apples to a simmer, reduce for a few minutes. ( sauce should not be too thick).
    • Once the pudding is baked through, prick a few holes into the baked pudding and pour the hot toffee sauce over the hot pudding.
    • Serve with ice cream or Whipped cream and a dusting of Cinnamon.
  3. Chef tip:

    • Apples can be replaced with berries, tinned pears.
    • Can make a chocolate pudding, add some coco to the multi purpose mix and, chocolate pieces and use Carte D Or chocolate sauce