It is very simple to make Sticky Toffee Pudding in the Philippines, most of the ingredients are easy to obtain apart from golden syrup, we have suggested where you can obtain this or you can use cane syrup.
Preparation time: 10 minutes
Cooking time: 35 minutes
Ingredients (for up to 6 people) :
- 85g butter
- 100g caster sugar
- 170g self raising flour (See How to make your own self-raising flour.)
- 100g raisins
- 1 teaspoon bicarbonate of soda
- 70g demerara sugar
- 2 large eggs
- 1/4 teaspoon cinnamon
- 1 mug black tea
- 1 cap of vanilla essence (or extract)
For the toffee topping:
– 1 and 1/2 heaped tablespoon Golden syrup
You can get Golden syrup at Mikes Imported English Goods.
You can also use Filipino substitutes such as cane syrup.
– 50g demerara sugar
– 2 teaspoons margarine
Preheat the oven to 180c
First make a mug of tea (with no milk or sugar), remove teabag from mug after a few minutes then add raisins leaving it to stand for 5 minutes.
While waiting beat the butter with sugars in a bowl, then whisk in the eggs.
Add the flour, cinnamon and vanilla essence and mix.
Drain the raisins and add to a blending machine with a tablespoon of milk. Add to the cake mixture and stir in with bicarbonate of soda.
Next pour the cake mixture into a buttered dish and place in the oven (or Halogen oven, you may need to reduce time) for 35 minutes.
While waiting for the cake to cook, add all the ingredients for the topping into a non-stick saucepan. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but you must continue to stir until the bubbles go down.
When the cake is ready (a knife comes out clean) take it from the oven and add the sauce evenly over the cake.
Serve the Sticky Toffee Pudding hot, with ice cream!