Sticky Toffee Pudding

Ingredients

5 tbsp softened butter
¾ cup sugar
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 tsp vanilla
¼ cup molasses
¼ cup honey
1 egg
2 cups cake flour
¼ lb butter
½ cup brown sugar
¼ cup rum
½ cup heavy cream

Directions

Cream together:

5 tbsp softened butter
¾ cup sugar

Add to butter, sugar mixture and mix well:

1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 tsp vanilla
¼ cup molasses
¼ cup honey
1 egg

Fold in:

2 cups cake flour

Butter ramekins well. Add batter and cook for about 30 minutes at 350 degrees.

Sauce:
In pan over medium heat:
¼ lb butter
½ cup brown sugar
¼ cup rum
½ cup heavy cream

Caution when cooking with rum over heat. Mixture may flame up. Pour the desired amount of rum in a container, then add to pan, taking caution with alcoholic content around heat.

When toffees are taken out of oven & ramekin conainers, drizzle the sauce over each toffee.

Makes 4 10 oz toffee cakes.
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