Fridays always have a vibe of their own — that quiet whisper that says, “You have made it through the week, now treat yourself.” I’m not one to ignore that call.
So, when the weekend mood kicks in, I head straight to the kitchen for something that feels like sunshine in a spoon. No pressure, no perfection — just me, my whisk, and a recipe that knows how to turn an ordinary evening into a golden one.
So, my dear reader, mmmmmeeeeeetttt my Golden Caramel Cloud Cups. It is a soft, buttery dessert with a caramel sauce that sinks right to the bottom and melts into every bite.
One spoonful and you will understand why this recipe has become my favourite Friday night ritual.
How to make Golden Caramel Cloud Cups
Serves: 4—6 cups
Ingredients:
- 1 cup self-raising flour
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup melted butter
- ½ cup milk (or coconut milk for richness)
- 1 large egg
- 1 tsp vanilla essence
- A pinch of salt
- 1 tsp cinnamon (optional but divine)
For the caramel sauce:
- ¾ cup boiling water
- ½ cup brown sugar
- 2 tbsp butter
- A dash of vanilla essence
Method:
- Preheat & prepare: Set your oven to 180°C. Grease 4–6 small ramekins or a medium baking dish.
- Mix the base: In a bowl, whisk together melted butter, both sugars, egg, milk, vanilla, and salt until smooth. Sift in the flour (and cinnamon if using), then gently fold until well combined.
- Make the caramel magic: In a small jug, mix boiling water, brown sugar, butter, and vanilla. Stir until sugar dissolves — it should smell heavenly.
- Layer & bake: Pour the batter evenly into ramekins or your dish. Gently pour the caramel sauce over the top (don’t mix — it will sink beautifully as it bakes).
- Bake: Pop into the oven for 25–30 minutes, until the top is golden and a bit springy.
- Serve: Best served warm with a scoop of vanilla ice cream, whipped cream, or just as is. When you dig in, you will find a soft cake on top and a silky caramel sauce underneath — your golden weekend hug in a cup.
Tip:
*If you want a little extra flair, sprinkle toasted coconut or crushed pecans on top before baking.
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