Sultana Pudding with Maple Caramel Sauce

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 6

The delectable flavour of a sumptuous self-forming maple syrup-based caramel makes for a rich, delectable pudding. A hint of zesty lime and lemon provides a perfect counterbalancing acidity. This is a pudding so delicious it is not easily forgotten, especially when served with Lemon Ice Cream or even Vanilla Ice Cream.

1½ cups self-raising flour

¼ teaspoon baking powder

⅓ cup sugar

2 teaspoons finely grated lemon rind

2 teaspoons finely grated lime rind

1½ cups sultanas

¾ cup milk

1 tablespoon lemon juice

1 tablespoon lime juice

1¾ cups brown sugar

¼ cup maple syrup

2 cups boiling water

Vanilla Ice Cream, to serve

Lemon Ice Cream, to serve

Mix together the flour, baking powder, sugar, lemon and lime rinds and sultanas. Combine the milk, lemon and lime juices and immediately stir into the mixture.

Spray the inside of the slow cooker with cooking oil spray. Pour in the batter and sprinkle the top with brown sugar. Mix the maple syrup with the boiling water and pour carefully over the brown sugar.

Cover and cook on High for 3 hours or until the cake topping is cooked.

Serve hot with lemon or vanilla ice cream.