Christmas Pudding Sundaes with Salted Caramel

5 minutes + 15 minutes Serves 6


  • 6 scoops vanilla ice cream
  • Leftover Christmas pudding, or cake
  • 100ml whipped cream, to serve
  • 1/2 tsp cinnamon, to serve
  • Salted Caramel Sauce
  • 1 cup caster sugar
  • 50g butter
  • 1/3 cup cream
  • 1 tsp sea salt
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  • 1. To make the sauce, heat the sugar with 2 Tbsp water in a small saucepan over a medium heat. Try not to stir it - swirl the pan instead to encourage the sugar to dissolve evenly. Simmer for 7-9 minutes, or until the liquid begins to turn amber (be careful not to burn it!)

  • 2. Quickly add the butter. Stir the mixture until it is completely melted, for about 2-3 minutes.

  • 3. Slowly drizzle in the cream while stirring. Boil the mixture for 1 minute until it is smooth, golden and thickened. Remove from the heat and stir in the salt.

  • 4. Place scoops of ice cream into glasses, topped with crumbled pudding (or cake), then a drizzle of the sauce. Add a dollop of whipped cream and a pinch of cinnamon to finish.

  • Tip:

  • You can make this sauce in advance – just warm the caramel up before serving.


  • • Energy 2784Kj • Protein 5g • Total Fat 35g • Saturated Fat 22g • Carbohydrates 82g • Sugars 69g • Sodium 568mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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