Little sticky toffee puddings

Little Sticky Toffee Puddings*
PREP 20 | TOTAL 50

Pudding
1 cup water
1/2 tsp baking soda
3/4 tsp vanilla
1 cup raisins, or cranberries

3/4 cup butter
2/3 cup sugar
2 eggs

1 cup flour
1/4 tsp baking powder

Toffee Sauce
1 cup brown sugar
1/2 cup butter
1/2 cup whipping cream

GREASE well (I use butter) eight, 1/2 cup ramekins.

BOIL water, add baking soda, vanilla and raisins. Stir then set aside to cool.

CREAM butter and sugar until fluffy. Lightly beat eggs and add to the butter and sugar, mix thoroughly.

SIFT flour and baking powder then gently mix into butter mixture, ALTERNATING with the water/baking soda/vanilla and raisins mixture (batter will be a bit runny, but trust me . . .)

POUR into ramekins, place in middle of oven and bake at 350F for 25 minutes. Remove from oven, let cool for 10 minutes, then run a knife around the outside of each ramekin and flip over so that the pudding falls out onto cooling racks (I use a bit of force and 'pound' the ramekin onto the rack so the pudding falls out quickly).


For the toffee sauce, melt butter in pan, add brown sugar and stir thoroughly. Add cream, stir and cook on medium heat until sugar is dissolved and sauce bubbles a tiny bit and thickens.

PLACE pudding on serving dish, pour sauce over and serve warm.

This is a special dessert reserved for special occasions like Christmas or New Year's. The combination of the rich pudding and delicious caramel sauce is out.of.this.world.



Recipe from the Best of Bridge*


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