Steamed Caramel Cake

    150g fine granulated sugar
    100ml hot water
    70g butter melted
    75ml evaporated milk
    1 egg beaten
    150g flour
    1 level tsp baking soda
    pinch of salt
    75g fine granulated sugar

  1. Place the 150g of sugar in small heavy-based saucepan and heat gently until the sugar melts and caramelizes to a nutty, golden brown colour. Take care to keep the pan on very low heat to avoid burning the caramel and remove the pan from the heat once it reaches a golden brown colour. Pour the hot water onto the caramel. ( Be careful not to get burned from the sputtering caramel - a good precaution is to wrap the hand holding the jug or cup of water in a cloth) Boil the caramel for a few minutes until completely melted and a syrup is obtained. Allow the syrup to cool.

  2. Once cooled, add the melted butter, milk and beaten egg. Stir well to combine.

  3. Sift the flour , baking soda and salt into a mixing bowl. Stir in the remaining granulated sugar. Make a well in the centre and pour in the liquid. Gradually incorporate the dry ingredients into the liquid, stirring gently with a wooden spoon or balloon whisk to form a smooth batter.

  4. Line the base of a 7inch round or square cake pan with greaseproof paper and brush the base and sides lightly with softened butter. Pour the batter into the prepared pan and steam in preheated steamer for 30 minutes or until cake is well risen and a fork inserted in the middlle comes out clean. Do not open the steamer before 30 minutes is up or risk your cake collapsing.
Note: An alternative way to cook this cake is to fill small, lightly butter tartletts tins or small teacups about 1/2 full of batter and steam for 15-20 minutes. The yield will depend on the size and depth of the containers.


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