Toffee apples, sweets on Halloween; a lot of things around this season are based on foods favoured by a sweet-tooth! Last Sunday I made this delicious, gooey, sticky toffee pudding for my Dad as my parents were visiting, and this is his favourite pudding. It always has been!
They are easy to bake and the sauce is simple too. I definitely recommend having some mini metal pudding moulds ready and a large baking tray, and also some baking paper too. You will need this to line your moulds before putting them in the baking tray to bake in the oven.
I really hope you enjoy these puddings, as they are just perfect for a cold, winters eve; perhaps on Bonfire Night to impress your friends!
70g butter, softened
100g light muscovado sugar
1.5 eggs, beaten
87g self-raising flour
37g light muscovado sugar
37g dark muscovado sugar
75g double cream
1. Pre-heat the oven to 200c/180c fan/gas 6. Lightly grease 4 mini metal pudding moulds. Cut out a round disc from the baking paper and place in the base of each mould.
2. Now you need to start making the sauce; put the sugars and butter in a small saucepan and heat until melted. Add the cream and bring to a simmer. Stir constantly and cook for a few minutes. Divide between the four moulds and leave to cool.
3. Beat the butter, sugar, eggs and flour in a bowl until pale. I did mine with wooden spoon, just to be old-fashioned, but you can use a mixer. Spoon the mixture into the moulds once the sauce is cool.
4. Place the moulds in the baking tray and pour cold water in the tray until it rises 1cm up the sides of the moulds.
5. Bake in the oven for 25 minutes until well-risen and a skewer come out clean. Take the mould out of the oven and one at a time, pick one up and run a knife around the inside; place a plate on top and tip upside down to get the puddings out. The sauce will pour out ready to serve. Serve with ice cream or clotted cream.
What’s your favourite steamed or baked pudding?