Recipes, re-invented from cooking shows
Dulce de Leche Self-Saucing Puddings
Prep. Time:
Baking Time:
Total Time:
30 mins
40 mins
3 hours 10 mins
Serves:
8 puddings
Clara created this dish for Great British Bake Off ™ Series 17. Drawing on her Portuguese heritage, she paired a light vanilla sponge with a rich dulce de leche sauce and a bright, set lemon curd topping, a combination the judges called lovely. This Fix-It version keeps her flavors exactly as she ma...
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Ingredients
FOR THE SET LEMON CURD: 1 1/2 tsp (4.5 g) unflavored gelatin powder 1 tbsp (15 ml) cold water 2 lemons, zested and juiced (1/3 cup / 80 ml juice) 1/3 cup (65 g) granulated sugar 2 large eggs 4 tbsp (55 g) unsalted butter, cubed
FOR THE SPONGE: Softened unsalted butter, for greasing 1 1/4 cups (155 g) all-purpose flour 1/2 cup (100 g) granulated sugar 2 tsp (8 g) baking powder 1/4 tsp (1.5 g) fine salt 1/2 cup (120 ml) whole milk 4 tbsp (55 g) unsalted butter, melted 1 large egg 1 tsp (5 ml) vanilla extract
FOR THE DULCE DE LECHE SAUCE: 3/4 cup (230 g) dulce de leche, divided 1/4 cup (50 g) packed light brown sugar Pinch of flaky sea salt 1 cup (240 ml) boiling water
EQUIPMENT: Eight 6-oz (175 ml) ovenproof ramekins Rimmed baking sheet 8 x 8-inch (20 x 20 cm) dish Plastic wrap Heatproof bowl and saucepan Fine-mesh strainer 2 1/2-inch (6 cm) round cutter Oven thermometer Thin skewer
Method
STEP 1: SET THE LEMON CURD
Line the 8 x 8-inch dish with plastic wrap. Sprinkle the gelatin powder over the cold water and leave for 5 minutes to bloom. In a heatproof bowl set over a saucepan of barely simmering water, whisk the lemon zest, lemon juice, sugar and eggs until the curd is thick enough to coat the back of a spoon, 8 to 10 minutes (about 170°F / 77°C). Take the bowl off the heat and whisk in the cubed butter a few pieces at a time, then the bloomed gelatin until fully dissolved. Strain through a fine-mesh strainer into the lined dish to about 1/4 inch (6 mm) deep. Cover and chill for at least 2 hours, or up to a day, until firmly set.
STEP 2: HEAT THE OVEN AND PREPARE THE RAMEKINS
Set a rack in the middle of the oven, not the lower shelf, and heat to 350°F (180°C). Check the temperature with an oven thermometer. Butter the eight ramekins and set them on the rimmed baking sheet.
STEP 3: MAKE THE BATTER
Whisk the flour, sugar, baking powder and fine salt in a bowl. In a jug, whisk the milk, melted butter, egg and vanilla extract. Stir the wet ingredients into the dry until just smooth.
STEP 4: FILL THE RAMEKINS
Spoon 1 tablespoon of dulce de leche into the bottom of each ramekin, using 1/2 cup in total. Divide the batter evenly over the top, about 3 1/2 tablespoons each, and level it. The ramekins should be no more than three-quarters full.
STEP 5: ADD THE SAUCE LIQUID
Whisk the remaining 1/4 cup dulce de leche, the light brown sugar and the flaky sea salt into the boiling water until smooth. Pour 3 tablespoons gently over the back of a spoon onto each pudding, using all of the liquid. Do not stir; the liquid sinks through the batter as it bakes and becomes the sauce.
STEP 6: BAKE TO THE TEST
Bake all eight puddings on the middle shelf for 24 minutes, then test one. The top should be domed and golden and spring back when pressed, and a skewer pushed through the top half should come out clean, with sauce only at the bottom. If not, bake for 2 more minutes and test again, up to about 30 minutes in total. Bake to the test, not the clock: an unset top turns the pudding into sauce.
STEP 7: TOP AND SERVE
While the puddings bake, lift the curd out of the dish using the plastic wrap and cut eight rounds with the round cutter. Set a round on each pudding as it comes out of the oven and rest for 2 minutes so the edges soften. Serve at once, with the sauce underneath.
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Instructions
FOR THE SET LEMON CURD:
1 1/2 tsp (4.5 g) unflavored gelatin powder
(/interesting-ingredients/gelatin-powder)1 tbsp (15 ml) cold water
2 lemons, zested and juiced (1/3 cup / 80 ml juice)
1/3 cup (65 g) granulated sugar
2 large eggs
4 tbsp (55 g) unsalted butter, cubed
FOR THE SPONGE:
Softened unsalted butter, for greasing
1 1/4 cups (155 g) all-purpose flour
1/2 cup (100 g) granulated sugar
2 tsp (8 g) baking powder
1/4 tsp (1.5 g) fine salt
1/2 cup (120 ml) whole milk
4 tbsp (55 g) unsalted butter, melted
1 large egg
1 tsp (5 ml) vanilla extract
FOR THE DULCE DE LECHE SAUCE:
3/4 cup (230 g) dulce de leche, divided
1/4 cup (50 g) packed light brown sugar
(/interesting-ingredients/light-brown-sugar)Pinch of flaky sea salt
(/interesting-ingredients/flaky-sea-salt)1 cup (240 ml) boiling water
EQUIPMENT:
Eight 6-oz (175 ml) ovenproof ramekins
Rimmed baking sheet
8 x 8-inch (20 x 20 cm) dish
Plastic wrap
Heatproof bowl and saucepan
Fine-mesh strainer
2 1/2-inch (6 cm) round cutter
Oven thermometer
Thin skewer
Heading 5
Ingredients
STEP 1: SET THE LEMON CURD
Line the 8 x 8-inch dish with plastic wrap. Sprinkle the gelatin powder over the cold water and leave for 5 minutes to bloom. In a heatproof bowl set over a saucepan of barely simmering water, whisk the lemon zest, lemon juice, sugar and eggs until the curd is thick enough to coat the back of a spoon, 8 to 10 minutes (about 170°F / 77°C). Take the bowl off the heat and whisk in the cubed butter a few pieces at a time, then the bloomed gelatin until fully dissolved. Strain through a fine-mesh strainer into the lined dish to about 1/4 inch (6 mm) deep. Cover and chill for at least 2 hours, or up to a day, until firmly set.
STEP 2: HEAT THE OVEN AND PREPARE THE RAMEKINS
Set a rack in the middle of the oven, not the lower shelf, and heat to 350°F (180°C). Check the temperature with an oven thermometer. Butter the eight ramekins and set them on the rimmed baking sheet.
STEP 3: MAKE THE BATTER
Whisk the flour, sugar, baking powder and fine salt in a bowl. In a jug, whisk the milk, melted butter, egg and vanilla extract. Stir the wet ingredients into the dry until just smooth.
STEP 4: FILL THE RAMEKINS
Spoon 1 tablespoon of dulce de leche into the bottom of each ramekin, using 1/2 cup in total. Divide the batter evenly over the top, about 3 1/2 tablespoons each, and level it. The ramekins should be no more than three-quarters full.
STEP 5: ADD THE SAUCE LIQUID
Whisk the remaining 1/4 cup dulce de leche, the light brown sugar and the flaky sea salt into the boiling water until smooth. Pour 3 tablespoons gently over the back of a spoon onto each pudding, using all of the liquid. Do not stir; the liquid sinks through the batter as it bakes and becomes the sauce.
STEP 6: BAKE TO THE TEST
Bake all eight puddings on the middle shelf for 24 minutes, then test one. The top should be domed and golden and spring back when pressed, and a skewer pushed through the top half should come out clean, with sauce only at the bottom. If not, bake for 2 more minutes and test again, up to about 30 minutes in total. Bake to the test, not the clock: an unset top turns the pudding into sauce.
STEP 7: TOP AND SERVE
While the puddings bake, lift the curd out of the dish using the plastic wrap and cut eight rounds with the round cutter. Set a round on each pudding as it comes out of the oven and rest for 2 minutes so the edges soften. Serve at once, with the sauce underneath.
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