|Sticky Toffee Pudding with Toffee Sauce and Ice Cream|
The pudding is really light in texture and the outer crust is sticky. I decided to use a toffee
sauce recipe using evaporated milk, it's more lightweight than using double cream and I promise the sauce doesn't taste of 'evap'.
A fabulous recipe by Mary Berry from her book Mary Berry's Family Sunday Lunches.
|I served mine with ice cream because I like hot puddings with a dollop of cold ice cream.......|
Serves: 6-8 people
You will need: greased and base lined baking tin measuring 26cm x 19cm.
75g soft unsalted butter, 150g light brown sugar, 2 large eggs, 175g self-raising flour, 1tsp bicarbonate of soda, 2 tbsp black treacle, 1 tsp vanilla extract, 125ml milk, 4 bulbs stem ginger in syrup chopped finely.
1. Heat the oven to 180ºC.
2. Place the softened butter and sugar into either a food processor or mixing bowl and beat until it is light and fluffy.
3. Add the eggs, flour, bicarbonate of soda, treacle, vanilla extract and milk - whisk or whiz until smooth and thick.
4. Pour into the baking tin, bake for 35 - 45 minutes until cooked.
5. Cool in the tin for 10 minutes, turn out onto a baking tray.
6. Cut into slices - after cooling the pudding can be frozen or to reheat place on a plate and microwave for 30-40 seconds to reheat.
60g unsalted butter, 150g demerara sugar, 1 tbsp golden syrup, 150g evaporated milk
For the sauce:
1. Melt the butter in a small pan.
2. Add the sugar and golden syrup to the butter.
3. Stir until the sugar dissolves.
4. Pour in the evaporated milk.
5. Beat until boiling.
1. Reheat a slice of pudding in the microwave for 30-40 seconds on high.
2. Pour the hot sauce over the pudding.
3. If you wish, serve with either a dollop of ice cream or some fresh cream.
For more of my yummy puddings:
Plum, Rhubarb and Apple Crumble
Vanilla Rice Pudding with Blackberries & Plums
Brioche & Butter Pudding