caramel self-saucing pudding cake recipe

Cake in a cup with caramel sauce baked in! Nothing better!

⅓ cup (75g) butter, melted
½ cup (90g) brown sugar
2 eggs
1 cup (120g) ground almonds
1 cup (150g) plain (all-purpose) flour
1 teaspoon baking powder
⅓ cup (80ml) milk
1 teaspoon vanilla extract

caramel syrup
¼ cup (50g) butter
1½ cups (265g) brown sugar
1¼ cups (435ml) water
   Preheat oven to 350ºF. To make the caramel syrup, place the butter, sugar and water in a saucepan over medium heat and stir until the butter is melted and the sugar is dissolved. Set aside. 
Place the butter, sugar, eggs, almond meal, flour, baking powder, milk and vanilla in a bowl and mix until combined. Spoon the pudding mixture into 6 x 1 cup-capacity (250ml) lightly greased ovenproof dishes. Ladle over the caramel syrup and bake for 30 minutes or until cooked when tested with a cake tester. Allow to cool for 10 minutes before serving Makes 6.