Posted 12 February 2003 - 03:29 PM
Sticky toffee pudding:
Criteria: Steamed, not baked. No suet, nuts etc. Very sticky..
Adapted froma number of sources, including the Pudding Club cookery book, the AGA book , John Tovey (perhaps the orginator):
Best Butter (unsalted) 6oz/175gm
Sugar (whie or soft brown) 6oz/175gm
Cream- 4 Tbs
Lemon Juice - 1 lemon, squeezed
Eggs - 2
Self raising flour (or plain soft flour +2 tsp baking powder)
salt 1 tsp
Make some toffee. Put 2oz of the butter, and 2oz of the sugar 2 Tbs Cream and juice of half the lemon in a pan. Heat and stir until the sugar dissolves and starts to caramalise. Pour into a 2pt basin and swirl around. Alternatively divide between about 8 dariole moulds.
(Add stem ginger, rhubarb, seville marmalade or other heresies if you must)
Beat remaining butter and sugar (OK, put it in the food processer and whizz until light and creamy)
Beat in eggs, lemon juice flour, salt. (1tsp ground ginger or other spices if you must)
Pour into pudding pasin or moulds.
Cover with silicon paper and tie down, allowing room for expansion..
Steam for 1 1/2 hours, but the time is not fussy.
Turn out. Serve with cream, etc