Sticky Toffee Pudding – Flexi
A really comforting pudding and what I really like about this recipe is that the puddings freeze really well, as does the sauce so you can make a batch, eat two or however many you need for one sitting and then freeze the rest. When you next want a quick pudding – out of the freezer, into the microwave for 1-2 minutes both pudding and sauce and you have an instant pud ! Serve with a scoop of vanilla ice cream. This recipe is very flexible and can be baked in the oven, microwave or multi cooker using the bake option.
Serves 8
Ingredients
You will need 8 mini pudding basins brushed with dark lining paste. (50g veg shortening or butter, 40g plain flour, 10g cocoa and 50ml veg oil whisked together – keep in a jar in the fridge).
This pudding can also be baked in a 7 inch square tin or dish or an 8 inch round tin or dish – 2 inches deep.
For the pudding
90g Soft margarine or butter
90g Sugar
2 eggs
170g Self raising flour
170g Chopped dates give the best flavour but can also use home dried plums, prunes, raisins or sultanas
200ml boiling water
2 tsp vanilla extract
1 tbsp black treacle and 1 tbsp golden syrup
For the caramel sauce
120g Soft brown sugar
120g Salted butter
100ml single cream
½ tsp salt (optional) – for a salted caramel sauce
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Preparation
Pre heat the oven to 180 degrees c (fan) or the multi cooker for just 5 minutes before baking. My microwave is 1000w
Start by preparing the fruit mix – in a small mixing bowl place the dried fruits then add the vanilla, golden syrup and black treacle. Pour over the boiling water and leave to soak for at least 15 minutes until the mixture is cool and the fruits have softened and can be mashed with a fork or blender.
To make the puddings simply place the butter/margarine, sugar, flour, eggs and fruit mix into a roomy mixing bowl and using an electric hand whisk mix until the mixture is well combined and no white bits showing in the batter.
Divide between the prepared pudding tins, transfer to the tin or microwave proof bowl and prepare to bake.
The individual puddings : place them on a baking sheet and bake for 18-20 minutes until risen and springy to the touch. If you are serving the puddings immediately simply pop the pudding tin upside down into your pudding bowl – the tin will just lift off. The puddings are served upside down.
Microwave : cover the dish with a plate or plastic bowl cover and microwave on high for 4 minutes, rest 1 minute then microwave a further 2 minutes. Leave to stand 2 minutes before serving. Microwaves vary so check to make sure the centre of the pudding is cooked by inserting a wooden cocktail stick into the centre. If the stick comes out clean the pudding is well baked, if there is any uncooked batter then microwave a further 2 minutes.
Multicooker : Select the Bake option and a temperature of 150 degrees celsius then preheat for 5 minutes before adding the pudding. Bake for 50 minutes again checking to make sure the pudding is baked using the cocktail stick as above.
Whilst the puddings are baking make the sauce – simple. Place the cream and sugar in a small saucepan and heat gently until the sugar dissolves. Bring to a fast boil then turn off the heat. Add the cubed butter and stir until it melts. The sauce will be smooth, silky and shiny and perfect consistency for pouring over your puddings. The sauce can be made well ahead and reheated.
To microwave the sauce : use a large 1 litre jug, add all of the ingredients then microwave on high for 30 seconds, stir then for another 30 seconds or until the sauce is thick, silky and smooth.
If you want to make a salted caramel sauce simply add the salt at the beginning of the cooking.
Serve a warm pudding with the sauce over and a scoop of vanilla icecream. A winner !!
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