Sticky Toffee Pudding
"Unlike most of the sticky toffee puddings feastured on Zaar, this one doesn't have dates in it. From a nameless recipe card in my files."
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 175 g butter, plus extra to grease
- 175 g dark muscovado sugar
- 3 tablespoons golden syrup
- 2 eggs, beaten
- 100 g self-raising flour
- 1 pinch salt
directions
- Preheat oven to 180C/350F/gas 4. Grease a 1.2 litre/2 pint pudding basin. Heat 50 g butter, 50 g sugar and syrup in a pan over a low heat until smooth. Pour half the sauce into the basin. Reserve remaining sauce. Melt rest of butter and sugar in a heavy-based pan. Remove from heatl. Cool for 10 minutes. Mix in eggs.
- Sift flour and salt into a large bowl. Make a well in the centre. Pour in melted mixture and stir until combined. Spoon into basin.
- Bake for 40 - 45 minutes or until springy to touch. Run a knife around edge. Carefully turn out onto a large plate. Reheat reserved sauce, pour over the pudding and serve.
- Note: to ensure a smooth sauce, use a heavy saucepan.
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RECIPE SUBMITTED BY
Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying.
My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.
