Sticky Toffee Pudding
225g (8oz) Treacle or Golden Syrup
110g (4oz) Butter or Margarine
110g (4oz) Brown Sugar
3 Slices Bread, half an inch thick
Milk
Put treacle, butter and sugar into frying pan.
Stir over gentle heat until melted, then bring to the boil.
Remove crusts from the bread and cut into two-inch squares.
Soak these in milk and then fry them in the toffee for about five minutes.
Place in to a warmed dish, pouring over any remaining toffee.
Serve with whipped cream
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