Recipe: Sticky Toffee Pudding
Description: Unlike most of the sticky toffee puddings feastured on Zaar, this one doesn't have dates in it.  From a nameless recipe card in my files.
Ingredients: [{"text": "175 g butter, plus extra to grease"}, {"text": "175 g dark muscovado sugar"}, {"text": "3 tablespoons golden syrup"}, {"text": "2 eggs, beaten"}, {"text": "100 g self-raising flour"}, {"text": "1 pinch salt"}]
Instructions: Preheat oven to 180C/350F/gas 4.  Grease a 1.2 litre/2 pint pudding basin.  Heat 50 g butter, 50 g sugar and syrup in a pan over a low heat until smooth.  Pour half the sauce into the basin.  Reserve remaining sauce.  Melt rest of butter and sugar in a heavy-based pan.  Remove from heatl.  Cool for 10 minutes.  Mix in eggs.
Sift flour and salt into a large bowl.  Make a well in the centre.  Pour in melted mixture and stir until combined.  Spoon into basin.
Bake for 40 - 45 minutes or until springy to touch.  Run a knife around edge.  Carefully turn out onto a large plate.  Reheat reserved sauce, pour over the pudding and serve.
Note:  to ensure a smooth sauce, use a heavy saucepan.
