Quick & Easy Sticky Toffee Pudding
Sauce:
50g butter or margarine
110g soft brown sugar
110g golden syrup
Few drops vanilla extract
150ml double cream (Elmlea works well)
Pudding:
1 shop bought rectangular ginger cake
Cream or vanilla ice cream to serve
Serves 4
1. Preheat the oven to 190°C, 375°F, Gas Mark 5
2. Make the sauce by putting all the sauce ingredients except the vanilla extract and double cream in a small, heavy saucepan
3. Warm over a moderate heat until the sugar has dissolved
4. Turn the heat up slightly and let it bubble away for 5 mins (no more) ... watch it all the time!
5. Add a few drops of vanilla extract then add the cream and give the sauce a good stir. Then set aside to cool a little
6. Cut the cake into 8 thick slices and arrange in a small, deep, ovenproof dish. Then pour the toffee sauce over evenly
7. Bake in the oven for about 15 mins until the sauce is bubbling
8. Serve hot with cream or vanilla ice cream
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