Description
RECOMMENDED EQUIPMENT
- baking dish (approx. 20×30 cm or similar)
- mixing bowl
- whisk or hand mixer
- kettle (for boiling water)
Ingredients
Units Scale
- 120 grams butter
- 125 grams all-purpose flour
- 125 grams white sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 170 milliliter full-fat cow milk
- 1 tsp vanilla extract
- 100 grams pecans
- 50 grams brown sugar
- 125 grams caramel candies
- 250 milliliter boiling water
- vanilla ice cream
Instructions
- Preheat the oven to 175°C / 350°F. Grab a baking dish, drop in the butter, and pop it into the oven for a few minutes and let it melt.
- In a bowl, combine flour, sugar, baking powder, and a pinch of salt. Stir in milk and a splash of vanilla extract until it’s all smooth, creamy, and totally lump-free.
- Carefully pull the now-buttery baking dish out of the oven. Pour the batter right over that melted butter. Trust the process – it looks weird now, but it’s all part of trust the process. Sprinkle pecans on top and follow up with a layer of brown sugar. Finally, add the caramel candies. Whole or crushed? Dealer’s choice.
- Next, get that kettle boiling and slowly pour the hot water over everything in the dish. Yes, everything. No stirring allowed! Just trust me on this one.
- Bake uncovered for 30–35 minutes or until the top is golden brown and smells like a caramel dream.
- Take it out and let it cool for about 30 minutes. Patience is key – the caramel sauce underneath thickens and gets all creamy during this time.
- Scoop it into bowls, drizzle with that caramel sauce hiding underneath, and top with a big ol’ scoop of vanilla ice cream.
- Passive Time: 60 min
- Cook Time: 15 min