Wicked sticky toffee puddings
This indulgent sticky toffee pudding is sure to be the best your guests have had
Published:
Recipe courtesy of Trex
Ingredients
- Light muscovado sugar 50g
- Butter 25g
- Golden syrup 4 tbsp
For the pudding
- TREX 75g
- Self-raising flour 100g
- Salt pinch
- Light muscovado sugar 75g
- Large egg 1
- Milk 2 tbsp
- Vanilla extract ½ tsp
- Dates 50g, chopped (optional)
Method
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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.
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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.
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Step 3
Share the mixture equally between the pudding bowls. Cover each one tightly with a piece of greased foil.
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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.
