Mini Sticky Toffee Puddings

Mini Sticky Toffee Puddings
Main INGREDIENTS
  • Flour
Ingredients
Method

Ingredients

Puddings
  • 60g (2 oz) butter plus a little extra to grease the moulds
  • 60g (2 oz) dark muscovado sugar
  • 60 (2 oz) self-raising flour
  • 1 small egg
  • 1 teaspoon vanilla extract
  • 40g (1½ oz) finely chopped, stoned dates
  • 1 tablespoon sultanas
  • 4 discs of baking parchment 8cm (3 inch) diameter
Sauce
  • 30g (1 oz) butter
  • 30g (1 oz) dark muscovado sugar
  • 4 tablespoons double cream

  • Method

  • 1
    Use a silicone spatula to cream together the butter and the sugar.
  • 2
    Beat in the egg followed by the vanilla, flour and fruit.
  • 3
    Lightly butter the four moulds and spoon the mixture equally between them.
  • 4
    Cover each mould with a disc of baking parchment taking care not to cover the steam drain- holes in the insert.
  • 5
    Place approximately 500ml (2 cups) of water into the 3-ply Stainless Steel 20cm Sauté Pan then put the filled poaching insert into the pan and put on the lid.
  • 6
    Over a medium heat bring the pan to a simmer, once steaming reduce the heat enough to maintain the steam but not to boil. Cook for 15 minutes.
  • 7
    Remove the insert then put the lid back on top to keep the puddings warm whilst you make the sauce. Empty and dry the sauté pan.
  • 8
    To make the sauce
  • 9
    Place all the ingredients into the sauté pan and gently heat stirring until the sugar has dissolved.
  • 10
    Bring the contents to a simmer and cook gently for 1 minute.
  • 11
    Remove the parchment discs and turn out the puddings on to individual plates or a serving dish, pour over the sauce and serve.