Tuesday, 27 July 2010

Sticky Toffee Chocolate Steamed Pudding

This recipe evolved from a basic steamed pudding recipe that I decided to turn into something completely lethal on the taste-buds! It's simple if you have a good steamer, and is a killer end to a dinner party. The long cooking time allows a starter and main course to be prepared in the process.

Top tip: A stand alone steamer is perfect for this pudding, as it leaves room on the stove for cooking other dishes at the same time. You can also add some double cream to the toffee sauce just prior to serving, for some extra gluttony!

Serves 4-8, depending on how much room your guests have left in their pudding compartment!


For the pudding:

Self-Raising Flour - 6oz (175g)
Caster Sugar - 4oz (125g)
Butter (salted/unsalted will do) - 4oz (125g)
Large Eggs - 2
Vanilla Essence - 1/2 tsp
Cocoa Powder - 4 tbsp
Boiled Water - 60ml

For the sticky toffee sauce:

Butter - 100g
Dark Brown Sugar - 100g
Golden Syrup - 100g

1. Grease your chosen pudding bowl with butter.

2. Melt the butter, brown sugar and golden syrup in a pan, over a low heat, until the sugar has dissolved.

3. Pour a small amount of the sauce into the pudding bowl, roughly 2-3cm deep. Leave to one side to cool.

4. Grab a large mixing bowl, and whisk together the sugar and butter (until it becomes light in colour). Then slowly beat in the eggs, bit by bit, then drop in the vanilla essence. Continue beating until it's all mixed in thoroughly.

5. To prepare the cocoa, add the boiling water to the cocoa powder and stir. This should reach a 'just-runny' consistency.

6. Whisk the cocoa into the mix.

7. Sieve the self-raising flour, and then gradually fold it into the pudding mix. The best way is to use a large metal spoon, constantly turning the mixture over, ensuring the air is kept in the mix. Don't whisk it!

8. Add the pudding mix to the pudding bowl so it sits on top of the toffee sauce, and cover the mix with a disc of grease-proof paper, and on top of this, cover the bowl with foil, securing around the edge with a piece of string.

9. Steam for one and a half hours. Tip upside down to serve!

Serve in a bowl, with the remaining re-heated toffee sauce (and double cream if you like!) and a scoop of vanilla ice-cream.

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