Recipe for Toffee Pudding

Ingredients

For the Pudding:

• 4 tablespoons butter
• 4 tablespoons sugar
• 4 tablespoons apricot jam
• 2 large eggs, beaten
• 8 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 1 cup milk

For the Sauce:

• 1½ cups milk
• 1½ cups sugar
• ½ cup cream or evaporated milk
• 2 teaspoons vanilla extract

Instructions

1. Prepare the Batter: Cream together the butter and sugar until light and fluffy. Mix in the apricot jam, followed by the beaten eggs. Gradually add the flour, stirring gently. Dissolve the baking soda in the milk, then slowly add it to the mixture, stirring until smooth. Set the batter aside.
2. Make the Sauce: In a large, heavy-bottomed pot (at least 3 liters), combine the milk, sugar, cream (or evaporated milk), and vanilla extract. Bring the mixture to a boil, stirring occasionally.
3. Cook the Pudding: Gently pour the batter over the back of a wooden spoon into the hot sauce without stirring. Cover the pot tightly with a lid and simmer over medium heat for 25 minutes, keeping a close eye to prevent burning. The pudding will thicken and develop a rich caramel color. After cooking, remove from heat and let it sit, covered, for an additional 10 minutes before serving.

Serving Suggestion

Serve warm for a comforting dessert experience.

Source: Adapted from Diane’s Cookbook