We were at the ‘Mals’ on Saturday night for Chris’ birthday
meal. Louise, being the good wife that
she is wanted to cook his favourite meal. She left me in charge of dessert…….
sticky toffee pud, yum! It’s always been
a favourite of mine, a good old traditional pud and so easy to do.
Only slight hiccup was when it came to cooking them - some
fool had turned the oven down to 50c which would explain why the puds hadn’t
risen after nearly an hour in the oven!! Maybe too much wine consumed
beforehand!
Eventually after an hour’s delay dessert was served and
everyone loved it. Mal said it was the best sticky pud he’d ever had. The slight cooking cockup was worth it in the
end!
Great night!
Fab good with fab friends!
Laura X
Ingredients:
Serves 6
6oz soft unsalted butter
6oz light soft brown sugar
6oz self raising flour
2 eggs
4 tbsp milk
8oz toffees
½ pint double cream
Method
Pre-heat over to 180c
Put the butter, flour, eggs and milk into a bowl and mix up
using an electric whisk
Grease 6 ramekins with abit of butter
Divide the mixture up between the 6 ramekins
Place the ramekins into a roasting tray and pour boiling
water so it comes half way up the side of the ramekins.
Cover with foil and bake for about 30 minutes.
For the toffee sauce, heat the toffees and double cream in a
saucepan until you get a smooth sauce.
Once the puds are ready use a knife to go round the edge and
tip upside down onto a serving plate.
Pour over the toffee sauce and serve with custard or
ice-cream.
Enjoy x
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