Wicked sticky toffee puddings
Ingredients
- 50g Light muscovado sugar
- 25g Butter
- 4tbsp Golden syrup
For the pudding
- 75g TREX
- 100g Self-raising flour
- Salt
- 75g Light muscovado sugar
- 1 Large egg
- 2tbsp Milk
- ½tsp Vanilla extract
- 50g Dates chopped (optional)
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
Share the mixture equally between the pudding bowls. Cover each one tightly with a piece of greased foil.
- STEP 4
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.
