Jo's super-easy sticky toffee pudding

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This is easy to make and proper lovely.  It is straightforward to multiply quantities and make huge ones for family gatherings.



Sticky toffee Pud (for 4)

  • 1 x Jamaica Ginger Cake (I used McVities, but whatever is to hand) 
  • 100g golden syrup 
  • 100g soft brown sugar 
  • 50g butter 
  • 150 ml double cream 
  • few drops vanilla extract 
  
  1. Put butter, sugar syrup in saucepan and heat gently until sugar is disolved.  Then bring to boiling point and simmer for about 5 mins (no more).  Leave to cool slightly.
  2. Turn oven to 200 degrees C. Chop up ginger cake into 8 slices and arrange in baking dish (lasagne dish etc are quite good).  Add cream and vanilla to syrupy mixture and pour onto cake.
  3. Cook in oven for about 15 mins - top should be just starting to crisp up, but sauce should be nice and gooey. 
  4. Eat with ice-cream or cream.  Will get even more sticky and luscious if you leave it hanging around for a day or two.  Can heat it up again as desired.

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