Sticky Toffee Pudding with Toffee Sauce

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 6 ounces demerara sugar
• 2 ounces butter
• 8 ounces plain flour
• 1 teaspoon baking powder
• 6 ounces sugar rolled dates
• ½ pint water , boiling
• 2 eggs
• 1 teaspoon bicarbonate of soda
• 1 teaspoon vanilla essence

Toffee Sauce

• 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.

Reviews

[Janice Gill]

This is a very good recipe but when I had the dessert in Scotland, the sauce was poured over the pudding and the whole thing run under the broiler. I tried it with this recipe and it worked fine.