Little Sticky Toffee Puddings
Ingredients
  • Pudding
  • 1 cup water
  • 1/2 tsp baking soda
  • 3/4 tsp vanilla
  • 1 cup raisins, or cranberries
  • 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
Instructions
  1. Grease well (I use butter) eight, 1/2 cup ramekins.
  2. Boil water, add baking soda, vanilla and raisins. Stir then set aside to cool.
  3. Cream butter and sugar until fluffy. Lightly beat eggs and add to the butter and sugar, mix thoroughly.
  4. Sift flour and baking powder then gently mix into butter mixture, ALTERNATING with the water/baking soda/vanilla and raisins mixture (batter will be a bit runny, but trust me . . .)
  5. Pour into ramekins, place in middle of oven and bake at 350F for 25 minutes. Remove from oven, let cool for 10 minutes, then run a knife around the outside of each ramekin and flip over so that the pudding falls out onto cooling racks (I use a bit of force and 'pound' the ramekin onto the rack so the pudding falls out quickly).
  6. For the toffee sauce, melt butter in pan, add brown sugar and stir thoroughly. Add cream, stir and cook on medium heat until sugar is dissolved and sauce bubbles a tiny bit and thickens.
  7. Place pudding on serving dish, pour sauce over and serve warm.
Notes
Recipe from The Best of Bridge
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/little-sticky-toffee-puddings/