MY RECIPES
Sticky Toffee Pudding
A pan-tastic twist on a very British dessert, but only if you eat all your dinner first.
SERVES 4 | TIME 10 - 15 MINUTES
Ingredients
100g light muscovado sugar
~
100g unsalted butter
~
142ml carton double cream
~
4 Sweet Dutch Pancakes
~
1 tub good vanilla ice cream
Method
~1~
Put the sugar, butter and cream in a pan over a low heat. Simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour.
~2~
Heat the pancakes in the microwave for 1 minute, or in the oven for 10 minutes, placing a layer of foil between each one.
~3~
Place pancakes on four plates. Spoon the toffee sauce over them and roll up. Dollop two generous scoops of vanilla ice cream beside each pancake. Gobble up immediately.
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