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Toffee sponge puddings with toffee sauce

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Wednesday, 23rd September 2020, 09:00

A wickedly satisfying dessert for cool autumn days!

175g/6oz self raising flour
115g/4oz softened butter
115g/4oz dark brown soft sugar
2 medium eggs
Walnuts to serve (optional)

For the sauce:
50g/2oz softened butter
25g/1oz dark brown soft sugar
2 tbsp double cream.

1. Preheat the oven to 200°C, (180°C fan/gas mark 6).

2. Grease four 175ml pudding basins and line the bases with greaseproof paper.

3. Beat the flour, butter, sugar and eggs together until the mixture is smooth.

4. Spoon into the basins and bake for 20 minutes until springy to the touch.

5. To make the sauce, heat the butter, sugar and cream until the sugar dissolves. Boil for approximately one minute until it thickens.

6. Turn the puddings out into individual dishes and spoon the sauce over each one.

7. Top with walnut pieces (optional) and serve with cream, custard or ice cream.

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