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| Walnut Toffee Pudding
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| Ingredients |
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175g/6oz butter
175g/6oz Light
muscovado
sugar.
300 ml/1/2 pint double cream
110g/4oz dates, chopped
110 ml/4 fl oz boiling water
1/2 teaspoon bicarbonate of soda
1 egg, beaten
110g/4oz self-raising flour
50g/2oz walnuts, chopped |
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Instructions
In a pan over a low heat, heat half the butter, 110g/4oz sugar and all the cream, stirring until the sugar has dissolved. Bring to the boil and cook for 3 minutes.
Remove from the heat and pour a little of the sauce into a buttered 1litre/2pint deep baking dish to just cover the base. Pour the boiling water over the dates in a small bowl; add the bicarbonate of soda and leave to stand for 10 minutes. Beat the remaining sugar with 50g/2oz butter until light, then beat in the egg with the date mixture - don't worry if it looks curdled. Stir in the flour and walnuts and pour into the dish. Bake for about 50 minutes until firm to the touch. Cool in the dish for a few minutes then turn out onto a serving plate. Reheat the sauce and serve with the pudding. |
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