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- Sticky Toffee Sponges with Pecans
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PrintSTICKY TOFFEE SPONGES WITH PECANS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to 190°C / 375°F / Gas mark 5. Lightly grease 6-8 small pudding basins or ramekins.
- The Sauce: Place butter, sugar and créme fraîche in a pan and add water.
- Heat gently until butter and sugar melt, then bring to the boil. Remove from heat and pour into each ramekin.
- Mix bicarbonate of soda, raisins and treacle in a bowl. Pour over boiling water.
- In a separate bowl, beat butter and sugar together until creamy, beat in the egg.
- Stir in raisin mixture with flour, ginger and half of the pecans. Spoon mixture into ramekins, place on a baking tray and bake for 20 minutes. Allow to stand.
- Reheat the sauce and turn puddings out onto serving plates. Scatter remaining pecans on top. Pour reheated sauce over them and serve at once.
INGREDIENTS
The Fudge Sauce
- 100 grams dark brown sugar
- 250 ml créme fraîche
- 75 grams unsalted butter
- 100 ml water
The Sponges
- 100 grams raisins
- 75 grams unsalted butter, softened
- 75 grams dark brown sugar
- ½ teaspoon bicarbonate of soda
- 1 tablespoon treacle
- 1 large egg, beaten
- 100 grams self-raising flour
- 1 teaspoon ground ginger
- 100 ml boiling water
- 75 grams chopped pecans
9 comments for “Sticky Toffee Sponges with Pecans”
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