Classic Sticky Toffee Pudding
|Published: 29th June 2009 09:34|
Preparation Time: 40 minutes
Cooking Time: 1 hour 30 mins
When Jane produces this in our Field Kitchen restaurant she's hounded for the recipe, originally by Joyce Molyneux of Carved Angel, Dartmouth.
For the pudding:
175g dried apricots, very finely chopped
1 tsp bicarbonate of soda
300ml boiling water
100g caster sugar
50g vanilla sugar
1 egg, beaten
1 tsp baking powder
For the topping:
215g dark muscovado sugar
6 tblsp double cream
Place the topping ingredients in a small pan and stir over a gentle heat until the butter has melted and sugar dissolved. Bring to the boil and simmer for 3 minutes. Pour into two buttered 900ml pudding basins.
Place the apricots in a bowl with the bicarbonate of soda and pour boiling water over them. Leave to cool thoroughly. Cream the butter in a bowl with the caster and vanilla sugars until light and fluffy. Beat in the egg. Sift the flour with the baking powder and fold in. Stir the apricot mixture into the batter and divide between two pudding basins.
Cover each basin with foil and secure tightly with string, leaving long ends. Knot these to make a handle across the basin so that it can easily be lifted out of the steamer.
Place the bowls on trivets in a large pan and surround with enough hot water to come halfway up. Cover and steam for 1 ½ hours. Check every 20 minutes or so that the pan has not boiled dry and keep topping up with boiling water. Lift out of the water and turn puddings out on to a warmed serving dish.
Courtesy of http://www.riverfordsacrewell.co.uk/