Puddings Recipes - Sticky Toffee Pudding Recipe

Ingredients

SERVES 4

• 100g/4oz butter (plus extra for greasing)

• 50g/2oz caster sugar

• 2 tablespoons water

• 150ml/1/4pt double cream

• 100g/4oz muscovado sugar

• 4 eggs (separated)

• 150g/5oz plain flour

• 1 1/2 teaspoons baking powder

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Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease 4 moulds, measuring 300ml/10fl oz.

2. In a pan, dissolve the caster sugar in the water over a low heat. Warm the double cream in another pan.

3. When the sugar has dissolved, turn up the heat under that pan and boil until golden brown. Remove from the heat and add the hot cream, stirring. Pour equally between the moulds.

4. With an electric whisk, cream the butter and muscovado sugar until off-white and then whisk in the egg yolks, one at a time.

5. In a glass bowl, whisk the egg whites to soft peaks and reserve.

6. Sift the flour and baking powder into a bowl, then whisk into the butter cream. Then fold the egg whites into the mixture.

7. Spoon into the moulds and cover the tops with buttered rounds of baking parchment.

8. Put into a roasting tin and pour hot water from the kettle to come half-way up the moulds. Bake for 40 to 50 minutes.