Steamed pudding with toffee sauce
235 Recipes
Recipe Rating
Preparation Time: 20 Minutes
Cook Time: 5 minutes
Serves: Serve 4 - 6
A hearty warm dessert that's perfect for those cold Winter nights.
Ingredients
Sauce
60g butter or margarine
250ml fresh cream
45ml golden syrup
200ml (160 g) light brown sugar
5ml fresh lemon juice
Sponge
100g butter or margarine, softened
125ml (105 g) castor sugar
5ml vanilla essence
5ml grated lemon rind
250ml (140 g) Snowflake cake flour
8ml Snowflake Baking powder
2ml salt
60ml milk
2 extra-large eggs
Method
- Grease a large 2-litre metal or glass bowl.
- Sauce: Combine all ingredients in a small, heavy-based saucepan and bring to the boil for about 5 minutes, stirring constantly. Pour three-quarters of sauce into base of prepared bowl and set aside. The remaining sauce will be used for serving.
- Sponge: Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence and lemon rind.
- Sift flour, baking powder and salt together. Add dry ingredients, alternately with milk, to egg mixture. Mix well.
- Spoon mixture into prepared bowl. Cover with aluminium foil (make a fold in foil to allow space for pudding to expand) and secure with string. Place upturned saucer or wire rack into a large, heavy-based saucepan so that pudding does not touch base.
- Place pudding onto saucer. Fill saucepan with boiling water until it reaches halfway up the sides of the pudding. Cover with lid and simmer gently for about 1 ¼ hours. Top up water if required. Remove foil and turn out onto a serving plate. Serve with remaining warm toffee sauce.
