Wicked Sticky Toffee Puddings
50g (2oz) light muscovado sugar
25g (1oz) butter
4 tbsp golden syrup
100g (4oz) self-raising flour
Pinch of salt
75g (3oz) light muscovado sugar
65g (2 ½ oz TREX)
1 large egg
2 tbsp milk
½ tsp vanilla extract
50g (2oz) dates, chopped (optional)
1. For the sauce, put the muscovado sugar, butter and syrup into a small saucepan and heat gently until dissolved. Share between 4 individual pudding bowls, tilting the bowls around so that the sauce coats the insides.
2. Sift the flour and salt into a mixing bowl. Add the sugar, TREX, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes. Stir in the dates, if using.
3. Share the mixture equally between the pudding bowls. Cover each one tightly with a piece of greased foil..
4. Place the bowls in a steamer, cover with the lid and steam steadily for 30-35 minutes, taking care that the steamer does not boil dry. Top up with boiling water if necessary. Carefully turn out the puddings and serve at once.