Home » Puddings » Maple Toffee & Walnut Puddings
All   Meat   Vegan   Vegetarian   Seafood   
  Recipies List  

Recipe By Jaxters

Ref: 914
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   225 g  Plain flour
   220 g  Caster sugar
   185 ml  Whole milk
   125 g  Butter salted soft
   2 Eggs
  Toffee Sauce
   250 g  Maple syrup
   250 g  Dark brown sugar
   200 ml  Water
   60 ml  Double cream
   50 g  Butter salted
   sprinkle  Walnuts or pecan nuts


  Step 1
First make the toffee sauce by placing all the ingredients into a saucepan bring to a boil over a med heat for 4 minutes, then set aside to cool.
  Step 2
Pre-heat the oven to 180°C fan.
  Step 3
Grease with butter 200ml pudding moulds (dariole are perfect), then line with cling film & re-butter the inside of the cling film, press tight to the inside of the mould.
  Step 4
Next make the sponge by placing the sugar & egg to a bowl & beating together with a hand whisk or electric mixer until smooth, then add 1 egg 1/4 of the flour & milk & gently mix in, then add next egg & 1/4 of the milk & flour gently mix in, then fold in the rest of the flour & milk with a silicon spatula to a smooth batter.
  Step 5
Place a tbsp full of cold toffee sauce into the bottom of each mould then fill each mould equally with the batter, place in the oven for 25 minutes or so until the tops are golden brown, insert a skewer to see if it comes out clean, if not but back in for a few more minutes.
  Step 6
Just before sponge is cooked re-heat toffee sauce in the pan ready & hot.
  Step 7
Tip out puddings on to a serving bowl or plate, remove cling film, pour over hot toffee sauce & place nuts on top done.

Suggestion & Tips

Eat warm with lots of double cream or vanilla ice cream.
Copyright © 2024. All Rights Reserved.
Site By ecomsolutions