VelvetSelf-saucing puddings split into two layers as they bake: a light sponge or cake on top and a soft, spoonable sauce underneath. A batter loose enough, or an egg-rich mixture light enough, lets the heavier liquid sink to the bottom of the dish while the lighter part rises and sets above it.
Self-saucing puddings split into two layers as they bake: a light sponge or cake on top and a soft, spoonable sauce underneath. A batter loose enough, or an egg-rich mixture light enough, lets the heavier liquid sink to the bottom of the dish while the lighter part rises and sets above it.
Self-saucing puddings split into two layers as they bake: a light sponge or cake on top and a soft, spoonable sauce underneath. A batter loose enough, or an egg-rich mixture light enough, lets the heavier liquid sink to the bottom of the dish while the lighter part rises and sets above it.
Self-saucing puddings split into two layers as they bake: a light sponge or cake on top and a soft, spoonable sauce underneath. A batter loose enough, or an egg-rich mixture light enough, lets the heavier liquid sink to the bottom of the dish while the lighter part rises and sets above it.
Self-saucing puddings split into two layers as they bake: a light sponge or cake on top and a soft, spoonable sauce underneath. A batter loose enough, or an egg-rich mixture light enough, lets the heavier liquid sink to the bottom of the dish while the lighter part rises and sets above it.
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