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Sticky Toffee Pudding with Caramel Sauce
- For
Six
- Difficulty
Easy
By Peter Gordon
Published 1997
What is so Pacific about this pudding, you may well ask. Absolutely nothing at all! I include it here because it’s such a delicious and light dried-fruit pudding, and it’s a lovely warmer. If you like, add a mashed ripe banana and an extra 2 tablespoons of flour when mixing in the flour and pretend you’re in Samoa.
Ingredients
160 g 5½ oz )130 g 4½
Method
For the puddings, set the oven to 180°C/350°F/Gas 4 and lightly oil six 300ml (11 fl oz) ramekin dishes. Cream the sugar and butter until pale-coloured, then add the vanilla and egg and beat again for a minute. Sift the flour and baking powder, mix in, and set the batter aside in a warm place. Put the water, fruit and nuts in a pan and bring to the boil, then remove from the heat and stir in th
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