Sticky Toffee Pudding
Over a year ago
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Ingredients
- 85g unsalted butter softened
- 170g caster sugar
- 2 large eggs
- 170g self raising flour
- ¼ Teaspoon Ground Mixed Spice
- ¼ Teaspoon Ground Cinnamon
- 2 Tablespoons Ovaltine
- 2 Tablespoons Natural Yoghurt
- 115g unsalted butter
- 115g Light Muscovado Sugar
- 140ml Double Cream
Accompaniment
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Description
A lovely fluffy pudding, with home made toffee!
Method
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1
Preheat oven to 180degrees/Gas mark 4.
Cream butter and sugar until pale, using a wooden spoon.
Add eggs, flour, mixed spice, cinnamon & Ovaltine.
Mix together, and then fold in the natural yoghurt.
Pour into a buttered ovenproof dish and bake for 35minutes.
Now while the pudding is cooking, make the toffee sauce
Put the butter sugar and cream in a pan over low heat until the sugar has dissolved, and the mixture has thickened to a dark colour.
Once the pudding is baked, and is light and fluffy, spoon the toffee sauce over individual servings.
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