cook with the kids; STICKY TOFFEE PUDDING.
INGREDIENTS: 50g light muscovado sugar 25g butter 4 tbsp Golden Syrup FOR THE PUDDINGS: 100g self-raising flour Pinch of salt 75g light muscovado sugar 65g Trex 1 large egg 2 tbsp milk 1/2 tsp vanilla extract 50g dates, chopped (optional) METHOD: For the sauce: put the muscovado sugar, butter and syrup into a small saucepan and heat gently until dissolved. Share between 4 individual pudding bowls, so the sauce coats the insides. (Might need adult help for this bit!) Next sift the flour and salt into a mixing bowl. Add the sugar, Trex, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy - this will only take 1-2 minutes. Stir in the dates, if using. Share the mixture between the pudding bowls and cover tightly with greased foil.
Place the bowls in a lidded steamer for 30-35 minutes, taking care it does not boil dry.
Carefully turn out the puddings and serve at once.