Right, I’ve decided my blog should stay completely random. In fact, it should be even more random than it already is. So, here’s a recipe for sticky toffee pudding. Just for the craic. You can keep left over sauce in the fridge and reheat some of it in the microwave whenever you want some. It’s delicious.
Toffee Sauce Ingredients
- 110g butter
- 250g soft light brown sugar
- 275ml golden syrup
- 225ml double cream
- ½ teaspoon vanilla extract
Place all ingredients in a saucepan set over a high heat and boil for 5-6 minutes, stirring regularly until thickened. Serve warm. Simple. I recommend you weigh out ALL your ingredients first and have a knife, fork and spoon standing by for any possible needs during this recipe. It’s nice to have those things handy. Also if you have your sauce ingredients weighed out (even the butter, on a plate in the fridge if the kitchen’s too hot) then you can throw them straight in the saucepan and make the sauce as soon as you take the pudding out of the oven.
Toffee Pudding Ingredients
- 250ml black tea (not too strong) – this is 250ml of boiled water with a tea bag for a few minutes.
- 100g unsalted butter, softened
- 175g golden castor sugar
- 3 eggs
- 1 teaspoon mixed spice
- 1 teaspoon vanilla extract
- 225g self-raising flour
- ¾ teaspoon bicarbonate of soda
- Preheat the oven to 180 degrees. Butter and flour the sides of the baking tin and line the bottom with greaseproof paper. The handiest tin to have for this is a round 8 inch spring form cake tin. For beginners (like me), it’s a round cake tin that you can loosen the sides by opening a clasp and then the cake is just sitting on the bottom that comes out when the sides are loosened. I asked mammy for this.
- Bring tea to the boil in a saucepan and cook for a few minutes, then set aside.
- Beat the butter until soft. Add the sugar and beat until pale and fluffy.
- Beat the eggs one at a time, then add spice and vanilla.
- Fold in the tea. Again for beginners, folding is basically adding the tea a little bit at a time and “folding” butter mixture over it. Just keep doing that until all the tea is added in.
- Sieve in flour and bicarbonate of soda, then gently fold until mixed (same folding principle).
- Pour the mixture into the tin. If memory serves me correctly, it should be light brown. In fact, the colour should be toffee colour, ironically.
- Bake for 45 minutes, or until the top is firm to touch. Skewer the middle to see if it comes out clean. A knife will do if you don’t have a skewer.
- Make the toffee sauce just before the pudding is done. It takes 5-6 minutes anyway and the pudding needs to stand for a bit so if you have all your ingredients weighed you only need to start the sauce once you take the pudding out of the oven.
- Leave to stand for 5 minutes before transferring it to a serving plate. (See? You’re making your sauce right now.)
- Cut into squares and serve with ice-cream and toffee sauce. You don’t have to serve with ice cream but it’s a nice touch. I recommend vanilla because it’s the best flavour to match the toffee pudding. You could also serve it with whipped cream.
Let me know how you get on if any of you try this out. It’s real easy. More random recipes at random times to come.