Sticky Toffee Pudding ∞
Ingredients:
- Puddings:
- 75g Butter (at room temp.)
- 150g Caster Sugar
- 2 Eggs, beaten
- 175g Self raising flour
- 125g Raisins
- 175ml Boiling water
- ½ teaspoon Vanilla essence
- 2 teaspoons Coffee essence (or instant coffee)
- ¾ teaspoon Bicarbonate of soda<
- Sauce:
- 175g Soft brown sugar
- 110g Butter
- 6 tablespoons Double cream
- 100g Pecan nuts chopped (Optional)
Method:
Pre-heat the oven to: 180°C / 350°F
- Begin by putting the raisins in a bowl & pouring boiling water over them. Then add vanilla, coffee & bicarbonate of soda, leave to one side
- Next in a large mixing bowl, cream the butter and sugar together beating until mixture is pale, light and fluffy. Now gradually add the beaten eggs, a little at a time, beating well after each addition. After that carefully and lightly fold in the sifted flour using a metal spoon, and then fold in the raisin mixture [including the liquid]
- At this point the mixture should look sloppy, this is what gives it the light texture.
- Pour into a bowl and bake in the center of the oven for 25 min.
- Make the sauce by combining all the ingredients in a saucepan and heating very gently until sugar has melted and all the crystals have dissolved.
- To serve the puddings: pre-heat the grill to its highest setting and pour sauce evenly over pudding. Place under grill [top approx. 13cm away from grill]. Let heat for about 8 min. serve with cold pouring cream.
After freezing, de-frost, pour hot sauce over and re-heat