Sticky Toffee Pudding

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Sticky Toffee Pudding

Oh my!  Treat time.  Because it's sometimes a challenge to find different ingredients in different countries, I've mixed three recipes together here to create my own version of this classic favourite. Sweet, light & spongy and with a very satisfying taste of Toffee, this lovely dessert is quick and easy to make and will satisfy those with the sweetest of teeth!  It's only 2.5g net carbs per serving and is worthy of any family table.

Ingredients - 8 Slice Pudding

For the Cake

  • 1 cup          Almond Flour
  • 1/2 cup       Hazelnut Meal (or all Almond Flour if you prefer)
  • 1/2 tblsp     High Content Cocoa Powder
  • 3/4 tsp        Bicarbonate of Soda
  • 1/2 cup       Bocha Granular Sweetener
  • 2 tblsp        Cold toffee sauce from this blog (& below)
  • 1/2 cup       Hot Water
  • 50g             Bocha Sweet Sugar substitute
  • 1 tsp           Vanilla Extract
  • 100g           Melted Butter
  • 2 Large       Eggs

For the Toffee Sauce
  • 100g           Butter
  • 50g             Bocha Granular Sweetener
  • 1/2 cup       Double Cream
  • 1 tsp           Vanilla Extract
Method
  • Preheat the oven to 180*C
  • Butter a 7 or 8-inch baking dish
  • Mix together the dry ingredients in a large bowl
  • Melt the Toffee Sauce in the Hot Water in a small jug, then add the bocha sweet and vanilla extract. Stir well to combine.
  • Add the syrup mixture, the melted butter and the eggs to the dry ingredients and whisk together until thoroughly combined.  This leaves you with quite a runny cake batter mixture.  This is fine.
  • Pour the cake batter into the buttered baking dish and place the baking dish in a larger tin of boiling water - to halfway up the side of your baking dish
  • Cover lightly with foil and bake in the centre of your oven for 45 minutes, or until the cake is fully set.
  • Remove from the oven, take the dish out of the water and allow it to cool completely to firm up. It can be reheated in the microwave or covered in the oven before serving if required.
  • To prepare the Toffee Sauce, add the butter, the granular sweetener and the bocha sweet to a large pan and stir together to melt and combine.  Bring to the boil and then reduce the heat and simmer for 5 minutes, or so, until the colour becomes a deep brown, toffee colour.
  • Then add the cream and vanilla extract.  It will bubble madly, but this is fine.  Stir vigorously until smooth and continue to cook for a further couple of minutes.  The colour will deepen and the sauce will thicken
  • Allow the sauce to cool slightly as this will thicken it further.  If you pour the toffee sauce over the cake and then leave it, it will partially solidify to a toffee caramel constituency.  Once you rewarm the cake & sauce, it will melt to a sauce again.
Serve with a splash of cream for decadence!  Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.