A warm, chai‑spiced sticky pudding drenched in soft caramel sauce—cozy, indulgent, and perfect for fall or winter gatherings.

Scale

1¼ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground cardamom

¼ tsp ground cloves

½ cup unsalted butter, softened

¾ cup brown sugar, packed

2 large eggs

1 tsp vanilla extract

½ cup whole milk

For the caramel sauce:

½ cup unsalted butter

¾ cup brown sugar

1 cup heavy cream

1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C). Grease and line an 8×8″ baking pan.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.

3. Cream the softened butter and brown sugar until light and fluffy.

4. Add eggs one at a time, followed by the vanilla extract.

5. Alternately add the dry mixture and milk, starting and ending with the dry.

6. Pour the batter into the pan and bake for 25–30 minutes.

7. Meanwhile, prepare the caramel sauce: melt butter, add brown sugar, stir, whisk in cream, simmer 3–5 minutes, then add vanilla.

8. Poke holes into the baked pudding and pour half the caramel over top.

9. Serve warm with extra sauce drizzled and optional vanilla ice cream.

Make sure your butter and eggs are at room temperature for smooth batter.

Do not overmix the batter once you add the flour.

You can infuse your milk with a chai teabag for stronger chai flavor.

Store leftovers in the fridge and reheat gently before serving.