This is a cheaper alternative to Christmas pudding.
This recipe uses pantry ingredients to give you a moist, tasty cake and a deliciously sticky toffee sauce. You can make it even more decadent by serving it with additional cream or custard on the side. After all, Christmas is not a time for dieting 🙂
I made this in the bowl of my pudding steamer to make it look like a Christmas pudding, but you can make it in a normal 20cm/8 inch springform pan if you prefer. Just reduce the cooking time to about 75 minutes.
This recipe came from the March 2012 issue of Recipes+ magazine.
Ingredients – serves 6-8:
- 2 cups sultanas, roughly chopped
- 2 cups water
- 1 teaspoon bicarbonate of soda (baking soda)
- 2 teaspoons vanilla essence
- 160g/6 oz unsalted butter, softened
- 3/4 cup (firmly packed) brown sugar
- 3 eggs
- 1 and 3/4 cups self raising flour
- 2 teaspoons ground ginger
- extra cream or custard, optional, to serve
- 80g/3 oz unsalted butter
- 1 and 1/2 cups (firmly packed) brown sugar
- 300ml/10 oz thickened (heavy) cream
Heat your oven to 180C/160C fan forced/350F.
Grease a non-stick pudding bowl.
Place the sultanas and water in a large saucepan over a medium heat and bring to the boil, stirring often.
Add the bicarb of soda, stir and then remove from the heat. (The mixture will froth up.)
Cool, stirring often. Once cooled, stir in the vanilla essence.
Beat the butter and sugar in a large bowl until creamy, then beat in the eggs one at a time.
Fold in the flour, ginger and sultana mixture.
Spoon the batter into the prepared pan.
Bake for 40 minutes then cover with foil to prevent over browning.
Once covered with foil, bake for another 55-60 minutes (or 30-35 minutes if using a standard cake pan). The cake is cooked when a skewer inserted into the centre comes out clean.
Remove from the oven and leave in the pan to cool completely.
To make the toffee sauce, combine the butter, sugar and cream in a small pan over a medium heat and stir until the sugar dissolves. Then bring to the boil, reduce the heat and simmer for a few minutes or until thickened slightly.
Serve slices of the cake with the toffee sauce and some extra cream or custard if you like.