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Sticky Toffee Puddings
Ingredients
15ml (1tbsp) golden syrup
15ml (1tbsp) black treacle
150g (5oz) butter, softened
25g (1oz) pecan nuts or walnuts
75g (3oz) self-raising flour
125g (4oz) caster sugar
2 large eggs
This classic treat is moist and sweet and best served with custard or cream
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Method
1 Put the syrup, treacle and 25g (1oz) of the butter into a bowl and beat until smooth. Divide the mixture between four 150ml (1/4 pint) timbales or ramekins and set aside.
2 Finely process the nuts in a food processor. Place the nuts in a bowl, sift in the flour and mix together well.
3 Put the remaining butter and the caster sugar into a food processor and blend briefly. Add the beaten eggs and flour mixture; blend again for 30sec.
4 Spoon the sponge mixture into the timbales or ramekins, covering the syrup mixture on the bottom. Bake at 180°C (160°C fan) mark 4 for 25–30min until risen and golden.
5 Remove the puddings from the oven and leave to rest for 5min, then unmould on to warmed serving plates. Serve immediately.
SERVE WITH…
Cream custard or cream.
Comments
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