Sticky Toffee Pudding with Toffee Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 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 |
4 ounces demerara sugar |
2 ounces butter |
4 tablespoons double cream |
Directions:
1. Put everything except the flour and eggs in a bowl, and leave for about two hours.
2. Liquidise, adding the flour and the eggs.
3. This can be kept for up to two weeks in a covered container in a fridge.
4. You will need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly greased.
5. Place them on a cookie sheet and divide the batter equally among them.
6. The oven should be 350 F or 180 C. Cook at about 180 degrees C for about 25 minutes or until just firm.
7. Place all ingredients in a pan and melt gently to make a smooth light coloured sauce.
8. To serve, cover with the toffee sauce, and dust with icing sugar.
|
|