These Sticky Toffee Puddings are to die for! Delicious and warm comfort food. I like to serve these over the holiday season, and this year we had them with our New Years dinner. But they would be excellent for any nice dinner during our cold wintery nights. Again, a recipe from the classic series Best of Bridge, but I changed it up a bit.
- 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
- 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.
To serve these little puddings, turn them out onto a plate, and drizzle with the toffee sauce. Serve with ice cream or whip cream.