Sticky Toffee Pudding

Ontzettend lekker typisch Brits toetje
recept voor 6 personen

Ingredients
Toasted walnuts - 115g, chopped
Butter - 175g, softened
Soft brown sugar* - 175g (6 oz)
Double cream - 4 tbsp
Lemon juice - 2 tbsp
Eggs - 2
Self raising flour - 115g (4 oz)

Grease a 900 ml (2 pint) pudding basin and add half the nuts. Heat 50g (2 oz) of the butter with 50g (2 oz) of the sugar, the cream and 1 tablespoon lemon juice in a small pan, stirring until smooth. Pour half into the pudding basin, then swirl to coat it a little way up the sides.

Beat the remaining butter and sugar until fluffy, then gradually beat in the eggs. Fold in the flour and the remaining nuts and lemon juice and spoon into the basin. Cover the basin with greaseproof paper with a pleat folded in the centre, then tie securely with string.

Steam the pudding for about 1¼ hours, until set in the centre. Just before serving, gently warm the remaining sauce. Unmould the pudding on to a warm plate and pour over the warm sauce.


*bastard sugar