i’m just getting ready to start baking some goodies to take in to work tomorrow-americans find it weird that when you leave a job-the job leaver brings the treats but as they say…when in rome…
so i’m making mini rasberry cheesecakes, magic cookie bars, chocolate covered strawberries and mini carrot cakes but one thing i won’t be making is sticky toffee pudding. mainly because i’ve never eaten one, never baked ?, steamed ? one, however they make them but i know a few people who love them so here’s a recipe i saw today.
- 15ml (1tbsp) golden syrup
- 15ml (1tbsp) black treacle
- 150g (5oz) butter, softened
- 25g (1oz) pecan nuts or walnuts
- 75g (3oz) self-raising flour
- 125g (4oz) caster sugar
- 2 large eggs
1. Put the syrup, treacle and 25g (1oz) of the butter into a bowl and beat until smooth. Divide the mixture between four 150ml (1/4 pint) timbales or ramekins and set aside.
2. Finely process the nuts in a food processor. Place the nuts in a bowl, sift in the flour and mix together well.
3. Put the remaining butter and the caster sugar into a food processor and blend briefly. Add the beaten eggs and flour mixture; blend again for 30sec.
4. Spoon the sponge mixture into the timbales or ramekins, covering the syrup mixture on the bottom. Bake at 180°C (160°C fan) mark 4 for 25–30min until risen and golden.
5. Remove the puddings from the oven and leave to rest for 5min, then unmould on to warmed serving plates. Serve immediately on its own or with cream or custard.