Valentines day Dessert

Sticky toffee pudding with hot rum toffee sauce

Ingredients

For the Cakey bit

• Butter 55g/2 oz

• Demerara sugar 170g/60z

• Black treacle 2 tbsp

• Golden syrup 1 tbsp 

• 2 eggs

• self raising flour 200g 7oz

• Dried apricots 200g

• Boiling water 300ml 10fl oz

• Bicarbonate of soda1 tbsp

• Vanilla extract ½ teaspoon

For the Sauce

• Double cream 100ml/4 fl oz

• Butter 55g 2 oz

• Dark sugar 55g 2oz

• Black treacle 2 tbsp

• Golden syrup 1 tbsp

• Dark Rum 100ml/ 4 fl oz

line a square tin with some grease proof paper

Pre heat the oven to 200c or 400 f

In a mixer cream the butter and sugar together, then add the golden syrup treacle and eggs, mix until smooth. When smooth add the flour, mix well.

Separately in a blender, add the boiling water to the apricots and blend, don’t forget the lid or you’ll make an awful mess. When blended, add the bicarbonate of soda and the Vanilla, blend some more.

Pour this into the other mixture and stir it in, then pour the finished mix into the moulds and then bake for 20-25 mins. They will be done when they are slightly firm on top. 

For the sauce, just add all the ingredients and reduce in a pan until you have a thick tasty custard.

I served with cream and some baked banana and some kiwi fruit and strawberry for decoration and as I always do went to town with over the top decoration