English Recipe Corner: Sticky Toffee Pudding

Each week my Mum (who’s still in England) sends us an English recipe to enjoy. This one is a dessert

Serves 6

  • 1 cup toasted walnuts chopped
  • quarter cup butter
  • 1 cup soft brown sugar
  • 4 tablespoon double cream
  • 2 tablespoon lemon juice
  • 2 eggs beaten
  • 1 cup light flour


  1. Grease a 1 and a half pint pudding basin and add half the nuts
  2. Heat 4 tablespoon butterwith 4 tablespoon sugar, the cream and 1 tablespoon lemon juice in a small pan stirring until smooth
  3. Pour half into the pudding basin then swirl to coat a little way up the sides
  4. Beat the remaining butter and sugar until light and fluffy then gradually beat in the eggs
  5. Fold in the flour and the remaining nuts and lemon juice and spoon into the basin
  6. Cover the basin with greaseproof paper with a pleat folded in the centre then tie securely with string
  7. Steam the pudding for about 1 and a quarter hours until set in the centre
  8. Just before serving gently warm the remaining sauce
  9. Unmould the pudding onto a warm plate and pour over the warm sauce

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