Firstly make the toffee sauce.
1. Put the muscovado sugar, butter and syrup into a small saucepan and heat gently until dissolved. Share between 4 individual pudding bowls, tilting the bowls around so that the sauce coats the insides.
Next make the puddings:
1. Sift the flour and salt into a mixing bowl. Add the sugar, Trex, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes. Stir in the dates, if using.
2. Share the mixture equally between the pudding bowls. Cover each one tightly with a piece of greased foil.
3. Place the bowls in a steamer, cover with the lid and steam steadily for 30-35 minutes, taking care that the steamer does not boil dry. Top up with boiling water if necessary. Carefully turn out the puddings and serve at once.
For more family baking recipes like the one above, visit the Trex site.
If you want other classic recipes and more simple dishes, grab an issue of Yours, which is out every fortnight.
Custard, cream or even ice cream would be a great addition to this classic dessert.
For the toffee sauce: 50g light muscovado sugar 25g butter 4 tbsp golden syrup For the puddings: 100g self-raising flour pinch of salt 75g light muscovado sugar 65g trex 1 large egg 2 tbsp milk 1/2 tsp of vanilla extract 50g dates, chopped (optional)
Time: 35 minutes Serves: 4 Nutrition: n/a