Sticky Toffee Pudding





Butter (2 sticks)



Self Rising Cake Flour






Dark Brown Sugar, Firmly Packed



Large Egg


Preheat oven to 350, Butter and flour a 8 x 2 round cake pan.

Simmer raisins in 1 cup of water (or cup of orange juice and cup of water) for 5 minutes. Let stand on heat until ready to use. Drain before using, set aside 1/3 cup of liquid (adding additional water to measure 1/3 cup if needed)

Beat together 1 stick butter (1/2 cup) and cup brown sugar in a large bowl with an electric beater on high speed until light and fluffy, about 4 minutes. Beat in egg until combined. Add flour and mix on low speed just combined. Add raisins and mix until combined well.

Pour batter into prepared cake pan and bake until a tester inserted in center comes out clean, about 30 minutes.

Meanwhile, melt remaining cup butter (1 stick) in a small saucepan over medium heat, stir in remaining cup of brown sugar, and reserved 1/3 cup of liquid from raisins. Boil over medium-high heat, uncovered until sugar dissolved and sauce is reduced to about 1-1/4 cup, 2-8 minutes. Remove from heat and cover.

Poke holes all over the cooked pudding at 1 intervals with a chopstick or dowel. Gradually pour half of the warm sauce over the hot pudding. Let stand until almost all of the sauce is absorbed, about 20 minutes.

Run a thin knife around edge of pan, Invert a plate over the pudding and invert pudding onto plate. Pour remaining warm sauce over pudding and serve immediately. (if necessary, reheat sauce before pouring over the pudding on plate).

Can be served if desired with whipped topping or a scoop of vanilla ice cream.



6-8 servings


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