|  | | Toffee pudding | |
Serves 4
Ingredients
120g/4oz butter
120g/4oz demerara sugar
240g/8oz golden syrup
300ml/half pint milk
4 thick slices of bread, crusts removed cut into fingers
Whipped cream to serve
Method
Heat the butter, sugar and golden syrup in a small pan and boil for 3 minutes. Remove from the heat and keep warm. In a separate pan, heat the milk to boiling point. Put the fingers of bread in a dish and pour over the milk. Lift them out, put them into 4 serving bowls and pour over the sauce - you can dip them in the sauce instead but you will have to work fast. Serve immediately with whipped cream.
from Rose Prince's book The New English Kitchen published by Fourth Estate | |
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