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Sticky Toffee Pecan Puddings

Use Flexible Mould - 6774

MAKES 6

Sauce

75g ( 3oz ) butter
1 teaspoon mixed spice
110g ( 4 oz ) soft brown sugar
200ml ( 7 fl oz ) crème fraîche
50g ( 2 oz ) pecan nuts, roughly chopped

Puddings

110g ( 4 oz ) self raising flour
1 teaspoon mixed spice
110g ( 4 oz ) soft margarine
110g ( 4 oz ) soft brown sugar
50g ( 2 oz ) raisins
2 eggs, medium

Single cream for serving – optional

Preheat oven to 180C, 350F, Fan oven 160C, Gas mark 4

Lightly grease the cups as this is a very sticky mixture.

Sauce

Put all the sauce ingredients into a saucepan. Melt together over a gentle heat, stirring constantly. Bring to the boil, then reduce the heat and simmer for 10 minutes until the sauce is slightly thickened and is a light brown fudge colour.

Put approximately 1 tablespoon of sauce into each cup, reserving the rest for serving.

Puddings

Put all the pudding ingredients into a large bowl. Beat together for about 2 minutes until well mixed and creamy.

Divide the mixture between the cups.

Bake for 20 – 25 minutes until well risen and golden brown.

Remove from the oven, leave to stand for a few minutes then turn out the puddings onto a large plate.

Warm the remaining sauce and serve each pudding in a bowl with a little extra sauce poured over.

Delicious with single cream poured over.

Suitable for freezing

Related Products:

Flexible Silicone 6 Cup Deep Muffin Mould

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