This recipe for English toffee pudding is always a hit. It's soft, rich and has just a bit of a tang of lemon juice in it. I generally steam them with very consistent results, but you could bake them as well. They also are very accommodating if you want to pre-make them and re-steam or microwave them when you need them. The sauce for the bottom of the dishes is really very flexible and I often am a little extra generous in my proportions so I can put more in each cup - this makes the puddings a little extra moist on top and really helps when you want to remove them from the dishes cleanly. Garnish? Caramel sauce, ice cream and a brandy snap - all these recipes are available in previous posts. This will make 10 nice puddings.
You will need:
For the cups: (be generous)
4Tbs butter
4Tbs brown sugar
4Tbs cream
1Tbs lemon juice
For the puddings:
160g brown sugar
250g unsalted butter (soft - very important)
15ml lemon juice
3 eggs
125g (1C) self-rising flour (if you don't have it, see my post about making your own)
Method:
- in a small saucepan, put all the ingredients for the cup sauce in and bring up to a simmer
- pull off the heat and divide the sauce between the 10 cups
- put the cups in the fridge to set up hard
- put the sugar and soft butter in a mixer and beat pale with a whisk
- scrape the bowl, add the lemon juice, and beat more
- lightly whisk the 3 eggs and slowly add to the mix while beating
- scrape the bowl and continue to beat for 10 minutes
- make the self-rising flour if you need, then sift it
- add the flour to the mix and let the machine mix on the slowest speed until it is just incorporated
- use a spatula to give the bowl a scrape and the mix one last fold or two
- divide the mix between the cups
- tap the cups on the table to set the mix flat on the bottom
- use plastic wrap to cover each dish
- steam for 30 minutes
- remove from the steamer and take off the plastic wrap
- serve immediately or cool, re-wrap and reheat later
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