Here’s my favourite recipe for Sticky Toffee Pudding. So it makes sense that its the first recipe I upload. I’ve decided not to put tags on recipe articles because I’m going to reserve the tags for other types of articles so when people click on a tag they don’t get swamped with recipes.
Sticky Toffee Pudding
- Butter (6oz)
- Brown Sugar (6oz)
- Self Raising Flour (4oz)
- Golden Syrup (2 tblspns) (I like the Lyle’s brand because of the unique taste, you can find it in the English section of the shop)
- Eggs (2)
- Salt (pinch)
- Melt 2oz of butter in a frying pan and mix in 2oz of brown sugar and 2 tblspns of golden syrup. Make sure the sugar has disolved nicely (without burning the butter). Pour the mixture into a pudding bowl (something like a Pyrex pudding bowl that can happily go in the oven).
- Beat two eggs.
- Melt the remaining 4oz of butter in the now empty pan and add the remaining 4oz of brown sugar.
- Remove the pan from the heat and allow to cool slightly before adding the eggs to the mixture (you don’t want to make an omlette!).
- Add a pinch of salt to the self raising flour.
- Add the mixture in the pan to 4oz of self raising flour and mix them well.
- Pour the flour mixture ontop of the syrup mixture in the pudding bowl.
- Bake at gas mark 4 / 180 degrees for 30-40 minutes.
Best served hot with vanilla icecream.
You’ve really got to stick to the recipe on this one. My first attempt wasn’t as good because I added too much flour – the recipe didn’t seem to have enough. With the extra flour, it turned into a cake rather than a pudding, it didn’t have the delicious gooey texture and didn’t caramelize into toffee