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Little Sticky Toffee Puddings




Source of Recipe


Internet


List of Ingredients




1 cup water
1/2 tsp. vanilla
1/2 tsp. baking soda
1 cup dried cranberries
3/4 cup butter
2/3 cup sugar
2 eggs
1 cup flour
1/4 tsp. baking powder

Toffee Sauce:
1 cup brown sugar
1/2 cup butter
1/2 cup whipping cream



Recipe



Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool. Cream butter and sugar until light and fluffy. Lightly beat eggs and gradually add to butter mixture in 3 stages. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens. To serve, remove puddings from ramekins by running a knife around edge.

Invert on plate and drizzle with warm Toffee Sauce.