Sticky Toffee Pudding
Regular readers of this blog will no doubt be aware of the fact that I rarely bother with a sunday pudding. Last week however I was teaching my daughter how to make crumble topping (the secret here is to grate the butter so its very easy to rub in) this week I had planned nothing.
I had custard and storecubpoard essentials and so I went off in search of an inspirational Sunday pudding.
This dish only really takes self raising flour, brown sugar and a couple of eggs. As long as you have butter and some cornflour then this is the pudding for you.
Place 100g of self raising flour, 100g of caster sugar and 100g of soft margarine or butter in a bowl. Break in two eggs and add a couple of drops of vanilla essence and beat with a wooden spoon for a couple of minutes.
Transfer to an oven proof dish.
Melt 25g of butter or marg in a small pan. Stir in 100g soft brown sugar and 125ml of cold water. Stir over a low heat until all the sugar is dissolved.
Blend 15g corn flour with 2 tbsp of water and add to the syrup. Continue stirring and bring to the boil.
Pour the syrup over the sponge and bake for 40 minutes at 190C. Serve hot...with or....without custard!