For the sticky toffee pudding:
Preheat the oven to
one.
Serve warm with toffee sauce and vanilla ice-cream
Lightly oil four 1-cup microwave-proof cups. Beat pudding cake ingredients in large bowl with an electric whisk until creamy. Divide among cups. Microwave on HIGH for 3-3 1/2 mins, turning twice, until risen and firm to the touch. Let stand for 5 mins.
For the sauce, place chocolate and cream in a microwave-proof bowl. Microwave on HIGH for 2-3 mins, stirring twice, until melted and smooth. Serve pudding cakes hot with hot sauce poured over top.
br>To make the apple pudding cake, bring apples and 1/2
S HOT!
For the cake:
Preheat the oven to
utter and flour seven mini pudding tins (about 200ml each) and
ine a 20cmx 20cm shallow cake tin with baking parchment.
For the Pudding:
Cream butter and sugar
atter is baking, make the toffee sauce. Combine the butter and
r 7\" square or round cake tin.
Bake in a
or 1 hour.
Prepare toffee by heating heavy cream in
For the toffee sauce; whisk sugar and butter
uts in places, with a sticky toffee glaze which is almost crunchy
Directions for Pudding:
Preheat oven to 350
To make the pudding, put the dates and bicarbonate
For the pudding: Preheat oven to 350 degrees
o 40 minutes, until the pudding is golden and the top
For the pudding cakes:
Adjust oven rack
ver individual servings of warm cake.
hickened slightly.
Serve warm pudding with butterscotch sauce and whipped