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    Toffee Pudding

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    Toffee Pudding

    Based on Constance Spry's 1950s' recipe, this pudding has only to be tasted to be loved. I have fed this to many people and, despite its fudgy stickiness, they all say how light it is.

    • Vegetarian
    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 120g butter
    • 120g demerara sugar
    • 240g golden syrup
    • 300ml milk
    • 8 thick slices sourdough bread, crusts removed, and cut into fingers
    • Whipped cream, to serve


    1. Gently heat the butter, sugar and syrup in a together in small pan until the sugar dissolves. Then bring to the boil and boil for 3 minutes. Remove from the heat and keep warm.
    2. In a separate pan, heat the milk to boiling point. Put the bread in a shallow dish in a single layer. Pour over the milk. When it's all absorbed, transfer the bread to serving bowls. Pour over the toffee sauce and serve immediately, with cream.

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    5 stars