Robern Menz Products:
These sticky toffee puddings are packed full of flavour and zest that only FruChocs bring. Perfect as a winter warmer with lots of toffee sauce! Recipe by Helen Mouneimne, The Greek Vegetarian
For the pudding:
200g FruChocs, rougly chopped
60g unsalted butter
3/4 cup firmly packed brown sugar
2 tsp vanilla extract
2 large eggs
3 tbsp molasses
2 tbsp golden syrup
1/3 cup milk
2 cups self-raising flour
For the toffee sauce:
300mls thickened cream
300g brown sugar
125g butter, chopped Pinch of salt
Pre-heat your oven to 180 degrees fan.
Using an electric mixer and a large mixing bowl, cream together the butter, brown sugar and vanilla.
Add the eggs, one at a time, beating well after each addition then add in the molasses and golden syrup and beat until well combined.
Add the FruChocs into the creamed mixture along with one third of the flour.
Continue to mix in flour in equal portions until smooth after each addition. Add in the milk and mix until combined.
Pour the mixture into a well-greased cupcake tin or 12 dome silicone dessert moulds (6.5cm Diameter x 4cm Deep) and bake for approximately 15-20 minutes until the centre is just firm.
To make the toffee sauce, add all the ingredients into a small saucepan and bring to a rolling boil until the sugar has dissolved.
Serve the puddings warm with Toffee Sauce.