Camden New Journal - Reciepe for Sticky Toffee Pudding

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28 July 2008

Clare Latimer's recipe for
Sticky Toffee Pudding

Sticky Toffee Pudding
Normally I have to turn down this very popular pudding due to eating too much beforehand, but in this case I only had a starter so was very happy to indulge.
They used walnuts and maple syrup but I have used pecans as I think they have a softer flavour and then whisky to prevent it being too sweet.
I would serve clotted cream, crème fraiche or spicy ice cream with this deliciously number.

Ingredients - Serves 4
175g self-raising flour;
Two eggs;
125g butter, softened;
125g soft dark brown sugar;
One teasp vanilla essence.
For the sauce.
50g butter, softened;
25g soft dark brown sugar;
Handful pecan nuts, chopped;
Two tbsp double cream;
One tbsp whisky.

Method
Preheat oven to 180°C 350°F gas mark 4.
Grease four x 175ml pudding basins and line bases with baking parchment.
Beat the flour, eggs, butter, sugar and vanilla essence until smooth.
Spoon into basins and bake for 20 minutes or until risen and springy to the touch.
To make the sauce, heat the remaining butter, sugar and cream in a saucepan, stirring occasionally until sugar dissolves.
Boil for one minute until thick. Add the whisky. Turn out puddings onto warm serving plates and then pour over some sauce and serve.

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