A sticky, sweet pudding, Toffee Pudding is a children’s favourite. Serve either hot or cold on its own or with custard.
4 oz. butter
4 oz. soft brown sugar
6 tablespoons golden syrup
8 fl. oz. milk, scalded
2 teaspoon vanilla essence
½ teaspoon ground cloves
4 thick slices white bread, cut into
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides add the sugar and cook, stirring constantly, until the sugar has dissolved. Add the syrup and stir well until it is thoroughly combined. Cook the mixture for 5 minutes or until it is golden brown. Meanwhile, in a small mixing bowl mix together the milk, vanilla essence and cloves. Arrange the strips of bread in a warmed serving dish. Pour the milk mixture over the bread.
Remove the pan from the heat and set aside to cool for 3 minutes. Pour the sauce over the bread, coating it com-pletely.
Serve immediately if you are serving it hot.