Wicked Sticky Toffee Puddings
4
35
MINS
MINS
Metric
Imperial
INGREDIENTS
| 50g | Light muscovado sugar |
| 25g | Butter |
| 4 tbsp | Golden syrup |
PUDDINGS
| 100g | Self-raising flour |
| Pinch of salt | |
| 75g | Light muscovado sugar |
| 65g | Trex |
| 1 | Large egg |
| 2 tbsp | Milk |
| ½ tsp | Vanilla extract |
| 50g | Dates, chopped (optional) |
Method
For the sauce, put the muscovado sugar, butter and syrup into a small saucepan and heat gently until dissolved. Share between 4 individual pudding bowls, tilting the bowls around so that the sauce coats the insides.
Sift the flour and salt into a mixing bowl. Add the sugar, Trex, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes. Stir in the dates, if using.
Share the mixture equally between the pudding bowls. Cover each one tightly with a piece of greased foil.
Place the bowls in a steamer, cover with the lid and steam steadily for 30-35 minutes, taking care that the steamer does not boil dry. Top up with boiling water if necessary. Carefully turn out the puddings and serve at once.
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