Sticky Toffee Pudding with Toffee Sauce
James Martins says "The king of all puddings, and my recipe is well over a hundred years old. It is not very slimming, mind you, but forget about diets and just enjoy yourself." When we were living in Dublin, Ireland, we were introduced to this lovely dessert in a small restaurant in Dingle, Ireland. We immediately fell in love with it and once home, I rushed to the library for a recipe.
This is a steamed pudding, rather moist and cake-like in texture. It is NOT an American style custard pudding.
Preheat oven to 400°F [200°C]
Using a food mixer with a bowl and a whisk attachment, blend the butter and the brown sugar.
To make the sauce, place all the ingredients into a pan, bring to the boil, and it's ready.
Remove the pudding from the mold and place on a plate with lots of sauce on top.
James's tip: the sponge and sauce can be made well in advance. In fact, the sponge can even be frozen. Both can be reheated in the microwave.
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