Sticky Toffee Sauce for Sponge Pudding
Forget the main course, because this is gooey and gorgeous for a sweet course – only meal!
The sauce is also fabulous with ice cream or, for a complete change, try it with apple pie or tart!
115 g chopped Walnuts
175 g butter
175 g soft brown sugar
60 ml double (heavy) cream
30 ml lemon juice
2 beaten eggs
115 g self raising flour
Toast the walnuts by dry-frying them in an un-greased pan.
Remove from the heat as soon as they begin to brown.
Next, grease a 900 ml heatproof bowl.
Place half the nuts in the bowl.
To make the sauce, heat 50 g of butter with 50 g of the sugar, the cream and 15 ml of lemon juice in a small pan, stirring until smooth.
Pour half over the nuts, then swirl the bowl to part-coat the sides.
For the pudding, heat the remaining butter and sugar until fluffy, then beat in the eggs.
Fold in the flour, remaining nuts and the lemon juice and spoon into the bowl.
Cover with grease-proof (waxed) paper with a pleat folded across the middle, then tie securely with string.
Steam the pudding for about 1 and a half hours, until risen, springy and set in the center.
Just before serving, gently warm the remaining sauce.
Un-mould the pudding on to a warm plate and pour over the warm sauce.
and ….. ENJOY!
“And after you have suffered a little while, the God of all grace, who has called you to his eternal glory in Christ, will himself restore, confirm, strengthen, and establish you.”
1 Peter 5:10 (ESV)