Total Time
1hr
Prep 15 mins
Cook 45 mins

Unlike most of the sticky toffee puddings feastured on Zaar, this one doesn't have dates in it. From a nameless recipe card in my files.

Ingredients Nutrition

Directions

  1. Preheat oven to 180C/350F/gas 4. Grease a 1.2 litre/2 pint pudding basin. Heat 50 g butter, 50 g sugar and syrup in a pan over a low heat until smooth. Pour half the sauce into the basin. Reserve remaining sauce. Melt rest of butter and sugar in a heavy-based pan. Remove from heatl. Cool for 10 minutes. Mix in eggs.
  2. Sift flour and salt into a large bowl. Make a well in the centre. Pour in melted mixture and stir until combined. Spoon into basin.
  3. Bake for 40 - 45 minutes or until springy to touch. Run a knife around edge. Carefully turn out onto a large plate. Reheat reserved sauce, pour over the pudding and serve.
  4. Note: to ensure a smooth sauce, use a heavy saucepan.

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