Back
Sticky Toffee Pudding with Custard
Recipe by Darrsh Clarke
Try Sticky Toffee Pudding with Custard
- Steps
- Ingredients
Steps
- Preheat an oven to 170°C. Grease a 20cm x 20cm x 5cm cake tin with butter.
- Fit a stand mixer with a whisk attachment and add the butter and sugar. Cream together on medium speed until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, incorporating each before adding the next. Scrape down the sides of the bowl to ensure even mixing. Reduce the mixer speed to low and stream in 100ml golden syrup. Reserve 50ml to line the cake tin.
- Slowly add the sifted flour, and once fully incorporated, stop mixing. Fold in the sultanas to ensure they are evenly dispersed through the pudding batter.
- Drizzle 50ml of reserved golden syrup over the bottom of the cake tin. Pour the pudding batter into the prepared cake tin and tap on a bench top to smooth the batter.
- Create a water bath by placing the prepared cake tin inside a second, larger tin. Fill the second, larger tin with water so that it comes up halfway the height of the smaller tin. Place in the oven and bake for 50 minutes. If the top of the pudding darkens too quickly, cover the inner tin with aluminium foil.
- When ready, remove from the oven and allow to cool in the cake tin for 10 minutes.
- Remove the pudding from the cake tin by placing a chopping board on top of the tin and, quickly but carefully, flip the pudding on to the board. Gently remove the cake tin and set aside.
- For the Custard, mix the custard powder and sugar together in a medium saucepan. Add 50ml of milk and mix to create a paste. Place over a medium heat and whisk in half of the remaining milk.
- Continue whisking as the custard heats. After around 2-3 minutes you will feel it thicken, at which point add the remaining milk. Whisk for another 2-3 minutes, remove from heat and set aside. The custard should be pourable, but not watery.
- To whip the cream, place in a stand mixer fitted with the whisk attachment. Whisk on medium until stiff peaks form and set aside.
- Zest one lemon and set aside.
- To assemble, cut a slice of pudding and place in a serving bowl. Pour over the custard, or place in a jug. Scoop cream into a small side bowl and sprinkle with lemon zest.
