Sticky Toffee Puddings
Puddings:
- 1 cup water
- 3/4 tsp vanilla
- 1/2 tsp baking soda
- 1 cup raisins (you can use cranberries (or both))
- 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
- You can use ramekins or muffin tins to bake these. If you are using ramekins you will need to butter 8, 1/2 cup ramekins. If you use a muffin tin, butter the cups, then fill all 12.
To make the puddings:
- Preheat your oven to 350 degrees.
- Boil water, and add vanilla and baking soda. Add raisins. Set aside to cool.
- Cream butter and sugar until fluffy.
- Lightly beat eggs and gradually add to the butter mixture.
- Sift flour and baking powder together, and gently fold into batter.
- Fold raisin mix into the batter.
- Portion into the baking dish you chose, and bake for 25 minutes.
- At this point, you can serve them after they have cooled down a bit, or freeze them for use later. (make sure to remove them from the pans before serving or freezing)
To make the toffee sauce:
- Combine the brown sugar, butter and whipping cream in a saucepan, and stir over low heat until the sugar is dissolved. Simmer until sauce thickens.