Sticky Toffee Pudding with Toffee Sauce
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 6 ounces demerara sugar
- 2 ounces butter
- 8 ounces plain flour
- 1 teaspoon baking powder
- 6 ounces sugar rolled dates
- 1⁄2 pint water, boiling
- 2 eggs
- 1 teaspoon bicarbonate of soda
- 1 teaspoon vanilla essence
-
Toffee Sauce
- 4 ounces demerara sugar
- 2 ounces butter
- 4 tablespoons double cream
directions
- Put everything except the flour and eggs in a bowl, and leave for about two hours.
- Liquidise, adding the flour and the eggs.
- This can be kept for up to two weeks in a covered container in a fridge.
- You will need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly greased.
- Place them on a cookie sheet and divide the batter equally among them.
- The oven should be 350 F or 180 C. Cook at about 180 degrees C for about 25 minutes or until just firm.
- Place all ingredients in a pan and melt gently to make a smooth light coloured sauce.
- To serve, cover with the toffee sauce, and dust with icing sugar.
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Reviews
-
This is a very good recipe but when I had the dessert in Scotland, the sauce was poured over the pudding and the whole thing run under the broiler. I tried it with this recipe and it worked fine.
