If you're not keen on traditional Christmas pudding then try that wickedly indulgent sticky alternative. Serve with extra thick or clotted cream.
Ingredients
170g/6oz figs, chopped
175ml/6fl oz boiling water
%26frac12; tsp vanilla essence
2 tsp coffee essence
1 tsp bivehiclebonate of soda
85g/3oz butter
140g/5oz caster sugar
2 eggs
170g/6oz self-raising flour
For the sauce:
170g/6oz soft brown sugar
110g/4oz butter
6 tbsp double cream
30g/1oz walnuts, chopped
Method
1. Preheat the oven to 150C/300F/Gas 2. Place the figs in a bowl and cover with the water. Add the vanilla and coffee essence's and the bivehiclebonate of soda.
2. In a bowl cream the butter and sugar tofetchher until fluffy. Gradually add the eggs, a small amount at a time, beating well.
3. Fold in the flour and fruit tofetchher with the liquid and pour into a 1.2 Litre/2 pint pudding bowl. Place on a baking sheet and cook for 1 hour 10 minutes. Place a plate on lid of the bowl and invert. Shake the bowl until the pudding turns out on to the plate.
4. Make the toffee sauce: melt all the ingredients tofetchher in a small pan and simmer gently. Pour over the pudding to serve.
Orignal From: Christmas toffee pudding
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