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Sunday, December 16, 2012,10:01 PM by

Sruthilaya Subiksha.D

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Sticky Toffee Sponges with Sweet Spice

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STICKY TOFFEE SPONGES WITH SWEET SPICE

Serves :

6

Preparation Time :

30 minutes

Cooking Time :

30 minutes

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, cardamom and half of the walnuts. 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 walnuts 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 cardamom
100 ml boiling water
75 grams chopped walnuts

7 comments for “Sticky Toffee Sponges with Sweet Spice”

Posted Saturday, February 11, 2023 at 7:39:12 PM

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