Sticky Toffee Pudding with Toffee Sauce

Total Time
40mins
Prep 15 mins
Cook 25 mins

Ingredients Nutrition

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

(1)
Most Helpful

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.

Janice Gill February 18, 2002

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