This is not the finest Sticky Toffee Pudding you will ever taste; but it is still very yummy indeed, and is without question the easiest, fastest, Sticky Toffee Pudding you will ever make; and you may even have the ingredients to hand. The Cake itself may be a little on the bland side, but the sauce is soooo good that when you pair the two, you'll have a delicious pudding.
UPDATED!!!!
The sauce just got even easier!
FOR THE CAKE:
4oz Dark Brown Sugar
4oz Self Raising Flour
4oz Salted Butter
2 large Eggs
FOR THE SAUCE:
(Quantities are minimum - you'll probably want more)
1 Cup* Dark Brown Sugar, packed
1 Cup* Double Cream
1 Knob Salted Butter
(*Just grab a teacup, I don't care what size)
- Preheat an oven to 180C
- Throw all of Cake ingredients into a bowl an beat or whisk together until the mix goes a shade paler (Yes, this is a victoria sponge, but with dark sugar)
- Split the Mixture into 4 Cup-Cake Moulds and bake for 20 mins until a wooden skewer pushed into the centre of a cake comes out clean.
- Meanwhile throw all of the sauce ingredients into a non stick pan, and bring it to a vigorous boil, then remove it from the heat - it will look too runny, but it's also to hot to eat right now, once it cools to eating temperature it'll be the right consistency.
- If it's dessert time once the cakes come out of the oven, just pop the sauce back on the heat and warm it through (no need to re-boil).
- If it's for later, let the cakes cool and store them in an airtight tub - same for the sauce.When ready to serve, microwave first the sauce, then the cakes (be careful not to over nuke baked goods, you will make them go stale).
- Pop each cake in a bowl and pour over 1/2 a cup of the sauce.
- Serve with a scoop of vanilla ice-cream, or some of the left over double cream.
(For those who are interested, the sauce originally had a cup of water in it, that got reduced out - I had thought that this would stop the cream from burning... turns out it doesn't burn anyway!)