Self Saucing Snickers Pudding


I have a penchant for sneaking spoonfuls of peanut butter straight from the jar.  I also have an addiction to chocolate.  So in my ideal world, the two things together are like the perfect marriage.  Add caramel to that perfect marriage and you’ve hit the sweet spot!   

These cravings of mine always seem to be heightened in winter and with the cold winter weather we’ve been having, I’ve had a hankering for a self-saucing pud.  So the other day when i was in the supermarket, a jar of Bonne Mamam caramel caught my eye (you know the beautiful jams from Bonne Mamam?  Well hallelujah, they make a caramel as well!).  I’ve never seen their caramel before, so I knew immediately I had to try it and that it was likely destined for a pudding….and then of course, right next to the caramel were the peanut butters.  Light bulb moment - Snickers Pudding!

This dessert is by no means pretty, and it’s certainly not low calorie, but far out it tastes amazing on a cold winter’s night with a cheeky glass of red.  

Now, just a little advice……I made this last week and did not use a deep enough baking dish.  The sauce bubbled over and made an EPIC mess in my oven.  So please, please, please make sure you use a big dish and also, just to be safe, you could place the baking dish on a tray in the oven….just in case.  The positive in this situation was that I just had to make it again in a larger dish in order to test my recipe…….wowsers, 2 puds in 1 week…… starts tomorrow ;) 


Mel xoxo



Self Saucing Snickers Pudding

serves 8-10




225g plain flour

2 tsp baking powder

50g full cream milk powder

50g dark cocoa powder (dutch processed)

150g caster sugar

1/2 tsp salt flakes

125g unsalted butter, melted and cooled slightly 

180g sour cream

60ml full cream milk

2 eggs, lightly beaten

1 tsp vanilla paste

200g caramel (such as Bonne Mamam or Nestle Top n'fill)

150g crunchy peanut butter

100g dark choc chips



120g brown sugar

70g full cream milk powder

2 tbs dark cocoa powder (dutch processed)

400ml boiling water



crushed peanuts, toasted

extra caramel

vanilla icecream




Preheat oven to 170C and grease a deep baking dish (at least 8 cup capacity).

In a large bowl, sift together the flour, baking powder, milk powder and cocoa.  Add the sugar and salt and mix.  In a jug, mix together the melted butter, sour cream, milk, eggs and vanilla until combined and then pour into the dry ingredients.  Fold together until well combined.  In a separate bowl, mix together caramel, peanut butter and choc chips and set aside.  Spoon half of the chocolate batter into the greased baking dish and smooth over.  Pour the caramel and peanut butter mixture on top and spread over the chocolate batter.  Now top with the remaining batter and smooth over.  

Mix the sauce ingredients together ensuring no lumps remain (I find it easiest to pour a little water in first to make a paste, then gradually add remaining water).  Pour the sauce over the top of the pudding.  Transfer carefully to the oven and bake for 30 mins or until the pudding still has a slight wobble in the centre. 

Allow to cool slightly before spooning into bowls and topping with vanilla icecream, crushed peanuts and extra caramel.


You’re welcome.


Mel Amos