Ingredients
For the sticky toffee pudding
3 tbsp soft brown sugar
125g/4½oz unsalted butter, plus extra for greasing
100g/3½oz self-raising flour, plus extra for dusting
1 free-range egg
1 tbsp honey
1 tsp tamarind paste
1 tsp baking powder
For the toffee sauce
125ml/4fl oz double cream
2 tbsp soft brown sugar
75g/3oz butter
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Butter and flour two dariole moulds.
3. For the puddings, blend the sugar and butter together until well mixed, then stir in all the other pudding ingredients. Pour the mixture into the dariole moulds and cook in the oven for 10 minutes.
4. To make the toffee sauce, put the double cream, brown sugar and butter into a small saucepan and cook gently over a low heat until the sugar has melted and all the ingredients have combined.
5. To serve, turn the sticky toffee puddings out of the dariole moulds and pour the toffee sauce over the top.
