Recipe: Sticky Toffee Puddings

This is the first time I have used my Rose Bakery Cook Book and sadly, I think I undercooked them a little. They were still, however, absolutely delicious but *health warning*: if you don't have a sugary sweet tooth like me, this is maybe not for you!

Ingredients (serves 8):

• 220g dried apricots, very finely chopped
• 215g dark brown sugar
• 1 teaspoon bicarbonate of soda
• 205g unsalted butter
• 8 tablespoons single cream
• 100g caster sugar
• 1 teaspoon natural vanilla extract
• 1 egg
• 225g plain flour, sifted
• 1 teaspoon baking powder
• Pinch of salt

1. Place the apricots in a bowl, pour 300ml boiling water over them and add the bicarbonate of soda. Set aside until cool.
2. Put the dark brown sugar, 115g of the butter and the cream in a saucepan and cook over a low heat, stirring, until the mixture is smooth.
3. Pour into eight ramekins (about 3 tablespoons in each) and leave to cool.
4. Preheat oven to 180c.
5. Beat the remaining butter with the caster sugar and vanilla extract until light. Add the egg and beat well. Fold in the flour, baking powder and salt. Fold in the dried apricots.
6. Mix well and divide between the ramekins. They should be about 3 quarters full.
7. Put the ramekins in a bain marie with enough water to come one-third of the way up their sides, and cover with foil.
8. Bake for about 30 minutes until just set. Turn the puddings out onto individual plates.



£12.96, Amazon