Sticky Toffee Pudding is one of my fave puds at Christmas, but it’s not traditionally served at Easter. So i’m doing my own twist on the classic and Easter-fying it!
What ingredients will you need?
200g brown sugar
200ml double cream
Some form of hard candy coated chocolate eggs (i’m using Marks & Spensers mini eggs)
Great i’ve got those ingredients what do I need to do?
Start by adding 2 table spoons of black treacle and 75g of butter into a mixing bowl and mix well.
Now add 50g of sugar and mix well again.
Next up add 2 large eggs to the bowl and mix well again, then follow with 150g of flour and mix well again.
Now add 2 teaspoons of baking powder to the mixture and mix that in well.
Now put the mixture into a baking tin and even it out with a palette knife, i’m using a divider in mine so I have equal sized already cut pieces but cutting afterwards is easy, planning where the eggs will go takes a little bit more thought without it however.
Put it in the oven at 180C for 25 minutes (while this is cooking perform the sauce section below), we’re then going to take it out, place an egg for each piece and then place in the oven for an extra 5 minutes.
And that’s it for the cake, but you can’t have sticky toffee pudding without the sauce right? Start with 150g of butter and 150g of sugar, I always find it’s best when the quantities match here. Next up add a couple of table spoons of golden syrup for extra sweetness.
Next up add a table spoon or two of black treacle and start mixing everything together.
Once you have a dark syrupy sauce add 200ml of double cream and mix well again.
Once fully mixed you’re done, I zigzagged some on each cake and then placed the rest in the fridge, and I will warm up when served later!