Christmas
Toffee Pudding
6oz / 175g figs, chopped
6floz / 175ml boiling water
½tsp / 2.5ml vanilla essence
2tsp / 10ml coffee essence
4tsp / 3ml bicarbonate of soda
3oz / 75g butter or soya margarine
5oz / 150g caster sugar
2 free-range eggs/egg replacer*
6oz / 175g self-raising flour
1. Place
the figs in a bowl and cover with the water. Add the essence and bicarbonate
of soda.
2. In a bowl cream the butter and sugar together until fluffy.
Gradually add the eggs, a small amount at a time, beating well.
3. Fold in the flour and fruit together with the liquid and pour
into a 2 pint pudding bowl. Place on a baking sheet and cook for 1 hour
10 minutes at 150°C/300°F/Gas Mark 2.
*
available from health food stores
S A U C E
6oz
/ 175g soft brown sugar
4oz / 110g butter or soya margarine
6tbsp / 90ml double/soya cream
1oz / 25g walnuts, chopped
Toffee
Sauce:
1. Melt all ingredients together in a saucepan and simmer gently.
2. Pour over the pudding.
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