Bol Renverse

Method

Preheat your oven to 180°C and grease a deep baking dish with butter, then sprinkle the dark brown sugar evenly across the base. In a large bowl, cream together 100g butter and caster sugar until light and fluffy, then beat in the eggs one at a time, adding vanilla extract. In a separate bowl, sift together flour, baking powder and salt, then fold gently into the wet mixture alternately with the milk until combined. Pour the batter over the brown sugar base in the baking dish. In a jug, whisk together the hot water and any remaining brown sugar, then carefully pour this over the back of a spoon held just above the batter to distribute evenly without disturbing it too much. Bake for 40-45 minutes until the sponge is golden and a skewer inserted into the cake portion comes out clean, whilst the sauce settles beneath. Allow to cool for 5 minutes, then carefully invert onto a serving plate so the sauce runs over the sponge, creating the signature reversed pudding effect.