While learning to use the Everhot, the one thing I seem to have cracked right from the beginning is sponge. Or maybe it’s just what the Everhot really excels at and this sticky toffee pudding adapted from the Everhot cookbook is no exception.
For the sponge:
- 350g plain flour
- 2 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 2tsp ground nutmeg
- 200g soft brown sugar
- 100g black treacle
- 100g golden syrup
- 200g butter
- 250ml milk
- 2 eggs, beaten
- 100g dried apricots, chopped (or you can use other dried fruit like prunes)
For the toffee sauce:
- 200g dark brown sugar
- 200ml double cream or yoghurt (I used yoghurt)
- 100g butter
- 1 tsp vanilla extract
- Before you start line a square roasting line with greaseproof paper and grease the sides well. You can pop the tins of treacle and syrup in the bottom oven with lids loosened (assuming on at around 80-100ºC) to make it easier to pour.
- Place the flour, bicarbonate of soda and the spices in a bowl. Set aside.
- Melt the sugar, treacle, syrup and butter in a pan on the simmer plate, stirring gently until the ingredients are completely syrupy and blended together. Remove from the heat and allow to cool slightly.
- Fold in the flour mixture. Stir in the milk and beat well with a wooden spoon and then do the same with the eggs.
- Pour the mixture into the prepared tin. Scatter over the chopped fruit and place in the middle of the top oven at around 200ºC. Bake for around 35-40 minutes but check at around 25 minutes if your oven is running hot. It should be well risen and firm to the touch.
- Make the sauce by melting together the sugar, cream, and butter in a small pan. Stir in the vanilla extract.
- Remove pudding from tin when cool, serve with the sauce. This freezes really well.