Saucy Toffee Pudding with Quick Homemade Custard

Saucy Toffee Pudding with Quick Homemade Custard

It is so Saucy Toffee Pudding time of the year. Now it’s February, we don’t have to pretend we are on some sort of de-tox/clean eating/Veganuary nonsense, not that I ever kidded myself I was. The weather is chronic too and all I feel like doing is comfort eating from now until June. With sunshine much needed, we have just booked our summer holiday, so in the back of my mind I am already bloody thinking Bikini Beach Body. But that can be popped on the back burner until two days before I go away, as for now, it’s hooray for the resurgance of stodgy, rib sticking desserts. This Saucy Toffee Pudding, in particular, today brought to you in conjunction with some Quick Homemade Custard.

These two recipes are much less effort than they sound. The Saucy Toffee Pudding is one of those brilliant surprise self saucing affairs. With no more effort than beating together a few store cupboard ingredients, you are hugely rewarded with soft, golden sponge, drowning in a thick toffee sauce. Likewise the custard, the ingredients are just whisked together, simmered and you have a jugful of thick, vanilla sauce. There’s nothing worse than making a dessert and realising you don’t have custard, cream or ice cream to go with it, so the reward of hot, homemade custard at a moments notice is priceless. The inspiration for these recipes come via The Taste and Kidspot websites, with thanks to all concerned.

Popular opinion is now stating all the clean eating business is pretty much balls. Well thank the Lord for that, given this Saucy Toffee Pudding with Quick Custard is a super sweet treat. My new year philosophy is everything in moderation, so a small bowl of soft sponge with sauce and custard is frankly a health food.

This is store cupboard heaven, although I wouldn’t recommend storing the butter and milk in the cupboard, although as I am still not entirely sure how the underfloor heating works, our kitchen is quite nippy.

Nothing alarming for the custard either, what a find this recipe is, now you can have custard whenever you want it. Which in my case is pretty much everyday.

Make a start by pre heating the oven to around 160 degrees fan assisted. Take a large bowl and measure in 50g of the brown sugar and mix with all the self raising flour.

Next, pour in the melted butter, milk, add the egg, vanilla and 2 tablespoons of the golden syrup.

Beat the mixture until smooth-ish then scrape into your buttered baking dish.

Next in this slightly strange recipe, mix together the remaining 100g of soft brown sugar with the tablespoon of cornflour then sprinkle this onto the pudding batter.

In a final bizarre flourish, boil your kettle then pour 375ml boiling water into a jug and mix with the last 2 tablespoons of golden syrup. Pour this syrup water over the pudding.

Place this slightly odd looking pudding into your pre heated oven for 40 to 45 minutes or until golden brown and firm to the touch. There will also be a wonderful layer of toffee sauce attempting to ooze over the top of the dish. PS the pudding will deflate slightly after coming out of the oven, don’t be alarmed by the slight slump.

While your pudding is working it’s magic, make the Quick Homemade Custard. Simply add to a cold saucepan the milk, eggs, vanilla and cornflour, but NOT the sugar, and whisk well.

Put the whisked mixture onto the stove over a low heat and, whisking constantly, gently bring to the boil.

Simmer for 3 minutes then finally whisk in the caster sugar and cook for an extra minute. This is then ready to serve, either piping hot or at room temp.

Slather your wonderful surprise Saucy Toffee Pudding with this quick custard, You lucky, lucky people.

Drool.

Winter is synonymous with puddings like this one. That said, this Saucy Toffee Pudding is so quick, so simple, so bloody delicious, rest assured I will be slathering this in Quick Homemade Custard all year round.

Lucy x

Saucy Toffee Pudding with Quick Homemade Custard

Serves at least 6

You won’t need any challenging equipment, just a buttered baking dish approx 20cm x 20cm or similar rectangular sized one

Toffee Pudding

160g self raising flour

150g soft brown sugar

100g butter, melted

1 egg

1 teaspoon vanilla

125ml milk

4 tablespoons golden syrup

1 tablespoon cornflour

375m boiling water

Quick Custard

625ml milk

2 eggs

2 teaspoons vanilla extract

30g cornflour

40g caster sugar

Pre heat the oven to 160 degrees fan assisted and butter or oil your baking dish. In a mixing bowl, add 50g of the brown sugar and mix it with the whole amount of self raising flour. Pour in the melted butter, egg, vanilla, milk and 2 tablespoons of golden syrup. Beat together until smooth.

Scrape the mixture into your buttered dish and smooth the top.

In a small bowl mix together the remaining 100g soft brown sugar with the tablespoon of cornflour. Sprinkle this on top of your pudding mixture.

Boil the kettle them mix the remaining 2 tablespoons of syrup with 375ml boiling water. Pour this over the whole pudding then put into the pre heated oven and bake for 40 to 45 minutes or until the sponge is cooked through and there is a puddle of toffee sauce in the bottom of the dish. Don’t be alarmed if the sponge sinks a little, this is normal.

For the custard, whisk together all the ingredients APART from the sugar off the heat then over a low heat, gently bring up to the boil then simmer for 3 minutes. Whisk in the sugar, cook for a further minute then serve.

Serve the hot pudding with the custard, sharing with other guests if you have to.

The custard is best served on the day of making, it doesn’t reheat brilliantly.