Sticky Toffee Pudding

[jackal10]

Sticky Toffee Pudding

Adapted from John Tovey and others.

Do not eat when heavy activity is expected afterwards

(wrong image - this belongs with the sourdough bread recipe, and ther is no way to delete it!)

• 
  

Pudding

• 6 oz Soft Brown Sugar
  
• 4 oz Butter
  
• 4 Eggs
  
• 8 oz SR Flour (I add extra baking powder)
  
• 1 tsp Bicarbonate of Soda
  
• 2 T Coffee extract or instant coffee
  
• 8 oz chopped stoned dates ( I prefer raisins)
  
• 1/2 pt boiling water
  

Butterscotch Sauce

• 1 lb Golden Syrup (Corn Syrup)
  
• 3 oz Butter
  
• 4 oz Soft Brown Sugar
  
• 1/4 pt Double (heavy) cream
  
• vanilla essence
  

Pudding:

Line a 9 inch cake tin with a couble layer of silicon baking paper. Preheat oven to medium/350F/180C/Gas 4

Cream the butter and the sugar until white, fold in the eggs and the flour. Sprinkle the bicarb over the dates (or raisins, or can be omitted, pour on the boiling water and stir. Leave for 5 mins, then mix into the flour etc to form a runny mixture. Pour into the cake tin, and bake for 1 1/2 hours until springy to the touch.

Sauce:

Mix all together, and gently boil for about 10 mins, stirring all the time. Pour over the pudding, and bake or grill until the top bubbles.

Serve with lots of whipped cream.

Keywords: Dessert, Pudding

( RG444 )