STICKY TOFFEE PUDDING WITHOUT DATES
Serves : 6
190g plain cake flour
1 ½ teaspoons baking powder
120 g soft brown sugar
1 pinch salt
120 ml milk
2 eggs
6 tablespoons melted butter or margarine
2 teaspoons vanilla extract
Toffee sauce
120 g butter or margarine
200 g soft brown sugar
250 ml double cream
Preheat the oven to 170 ºC / Gas 3.
In a large bowl sift together the flour, salt and baking powder. Add the sugar and mix well.
In another bowl add the milk, eggs, vanilla and melted butter. Whisk together until a light frothy foam forms on top.
Add the milk mixture to the flour and mix together until smooth.
Pour into greased baking dish and bake for 20 to 30 minutes or until cake is firm on top; start checking after 20 minutes.
For the sauce, add the butter, sugar and cream to a large saucepan and simmer over medium high heat until sauce is smooth and dark brown, stirring frequently. Remove from heat and let stand for 10 minutes before serving with pudding.
Baked and tested by: Annelore Von Solms Joubert
Tested by: Rachelle Reyneke
Photo: Meisie van der Colff
Annelore Von Solms Joubert
Ek het hierdie gisteraand gemaak. Dit is heerlik! Hou nie van poedings met vrugte in nie, so dit was net reg so warm saam met ‘n skeppie vanilla roomys. Lekkerstes!