WHO DOESN'T LOVE a good sticky toffee pudding eh? Of all the restaurant reviews I've conducted over the years, this is probably the pudding I've sampled the most. Some good, some bad, some just plain average. With that in mind, I've decided to put my foolproof recipe for this classic British pudding out there.
With Christmas just around the corner, this might just be the perfect dessert option as the sponge can be made a couple of days in advance. Just gently warm it through the oven or in the microwave before serving. Don't forget the vanilla ice cream!
Ingredients:
180g self-raising flour
1tsb bicarbonate of soda
150g demerara sugar
85g butter, softened
2 eggs, beaten
2 tsp vanilla extract
3 tbsp treacle
100 ml milk
Pinch of sea salt
For the toffee sauce:
150g demerara sugar
50g butter
100 ml double cream
Pinch of sea salt
Method:
1) Line a square brownie tin and pre-heat oven to 170C.
2) Cream the butter and sugar together with a spatula. Gradually add the egg, beating as you go until all incorporated. Mix in the treacle.
3) Gradually fold in the flour, salt and bicarb, then repeat with the milk until all incorporated.
4) Spoon the batter into the tin and bake in the middle of the oven.
5) In a heavy pan on a medium heat, dissolve the sugar and treacle. Take off the heat and add the butter and cream. Stir in the salt.
6) Portion out the sponge and drizzle generously with the sauce. Serve with vanilla ice cream.
6) Portion out the sponge and drizzle generously with the sauce. Serve with vanilla ice cream.
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