Sticky Sultana Pudding Recipes

STICKY SULTANA PUDDING

Steps:

• Butter a small microwave-proof pudding basin. In a separate bowl, rub the butter into the flour and baking powder, then stir in the sugar and sultanas. Gradually add the eggs and milk to make a wet cake mixture.
• Spoon into the basin and make a deep hollow in the centre with the back of the spoon. Cover the basin with cling film, pierce with the tip of a knife and microwave on High for 4½-5 mins until well risen and firm to the touch.
• Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with custard.

STICKY TOFFEE PUDDING

Steps:

• For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
• For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
• Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
• In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.

SULTANA CARAMEL SELF SAUCING PUDDING

Steps:

• To make the sauce put sugar, butter and water in pan and bring to boil.
• Put aside.
• Cream butter and sugar.
• Add egg and vanilla essence and beat well.
• Sift in dry ingrediants and add sultanas.
• If dry may need a little milk.
• Put the hot sauce into pudding dish, spoon cake mixture on top.
• Bake at 350 deg F for approx 45 mins.
• Serve with cream or ice cream.

SULTANA PUDDING

Steps:

• Mix together the first 3 ingredients in a medium casserole dish. Add the milk and stir until blended.
• Stir the butter, syrup and water together and pour over.
• Bake at 180C (350F) for 30-40 minutes.
• Serve with cream or icecream.