The festive season has come and gone, but a few (lucky) households are still in the end stages of their holiday period - and without a doubt, there are some families who are waiting with bated breath to get back into a structured routine.
However, if you are looking to keep the young ones constructively busy before schools start up again, or if you simply did not indulge enough over December (is that even possible?), Annelize le Roux, originally from the North West province, but now a British citizen, kept her family in Rustenburg wanting for more when she whipped up a delectable sticky toffee pudding. Annelize is a mom of two and professional child carer in Reading in the UK, and this pudding, (likely invented during the 20th century in the Lake District of Northwest England) has proven time and time again to be a great addition to any cooked family meal. Sticky toffee pudding has now become a much-loved baked pudding around the world (with variations in certain countries) and is sure to be a winner on the Sunday lunch table – especially with the cooler weather we’ve become accustomed to in the last few weeks.
Ingredients:
For the pudding
100g butter, softened, plus extra for greasing
175g treacle sugar
2 large eggs
1 tsp baking powder
1 tsp bicarbonate of soda
3 tbsp mollasses
275ml full cream milk
For the sauce
100g butter
125g treacle sugar
1 tbsp mollasses
300ml double cream
1 tsp Vanilla extract (or essence)
Method:
1. Preheat oven to 180⁰C. Butter a wide, shallow 2ℓ ovenproof dish.
2. Put the butter, treacle sugar, eggs, flour, baking powder, bicarbonate of soda and mollasses into a mixing bowl. Beat using an electric handheld whisk for about one minute (or until combined). Pour the milk in gradually and whisk again until smooth.
3. Pour into a greased oven dish. Bake for 35-40 minutes or until well risen and springy in the centre.
4. To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.
5. To serve, pour half the sauce over the pudding in the baking dish.
* Serve with cream, ice cream or custard.
