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Sticky Toffee Pudding




Source of Recipe


Sainbury's


List of Ingredients




For the toffee topping:
110g (4oz) butter
110g (4 oz) soft dark brown sugar
110g (4 oz) semi-dried figs, chopped
For the pudding:
170g (6oz) butter
170g (6oz) light brown sugar
4 eggs, beaten
225g (8oz) self-raising flour
1/2 tsp ground ginger
5 tbsp strong black coffee
To serve:
whipped cream



Recipe



Preheat the oven to 190°C/375°F/gas mark 5.

To make the toffee topping:
Cream the butter and sugar together until soft. Spread the mixture across the bottom and sides of a 20cm (8 inch) deep cake tin. Sprinkle the figs onto the toffee topping and set aside.

To make the pudding:
Cream the butter and sugar together until light and fluffy. Add the beaten eggs, a splash a time, beating well between additions.

Sift the flour and ginger together. Fold into the butter, sugar and egg mixture along with the coffee. The mixture should be of a very soft dropping consistency.

Pile the mixture into the cake tin. Bake at the centre of the oven for 35-45 minutes. The pudding is ready when a skewer, inserted into the centre comes out clean. Remove from the oven and turn out onto a plate.

Serve hot or warm with the cream served separately.