Recipe: Chocolate and salted caramel stacked pudding

Easy and unusual recipe to make for parties or picnics: chocolate and salted caramel stacked pudding using pancakes. You would not expect that so your guests or kids will be surprised!


Serves 8

1 pack Sweet Pancakes (we used Abra-ca-Debora Sweet Dutch Pancakes for this recipe)

300ml double cream

1 pack toasted, flaked almonds

For the chocolate ganache

400ml double cream

3 tbsp golden syrup

2 tsp vanilla extract

600g dark chocolate, very finely chopped

60g unsalted butter, cubed

For the salted caramel

175g golden castor sugar

120ml double cream

1/2 tsp sea salt flakes

120g unsalted butter, cubed


To make the chocolate ganache, bring 300ml of cream to boil in a large pan with the syrup and sugar. As soon as it boils, remove from heat and stir in chocolate and vanilla. Stir well to quickly melt, then stir in the butter. Refrigerate until spreadable.

Beat double cream until it forms stiff peaks, refrigerate

To make salted caramel, add sugar to a heavy-based saucepan, add two tbsp water. Gently heat and stir until sugar dissolves. Turn heat up to medium-high and allow syrup to come to boil, without stirring. Bubble and simmer whilst occasionally swirling pan, until caramel turns golden amber. Remove from heat and gently stir in cream and salt, followed by butter. Cool completely.

Layer pancakes with a spread of caramel and chocolate ganache between each one, leave the top one bare.

Coat outside of cake, including surface with whipped cream. Press flaked almonds all round side, and sprinkle top with choc drops.

Recipe and image © Abra-ca-Debora Dutch pancakes

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