English Sticky Toffee Pudding
IMPORTANT: Cakes without sauce should be frozen immediately or covered with the sauce and frozen or refrigerated as below:
-Warm sauce slightly until just spreadable (not completely melted) by removing the lid and microwaving in jar about 15 seconds or by warming the jar in a saucepan over low heat.
-Spread sauce over the Sticky Toffee cake and replace lid.
-Refrigerate (up to 6 days) or freeze (up to 6 months) until ready to heat and serve.
***For best results, remove the Pudding from the freezer and let thaw out prior to heating.***
Place one serving of the Sticky Toffee Pudding on a microwavable serving plate. Heat for approximately 40 seconds or until hot and the sauce melts to coat the pudding and pools on the plate.
Place one serving of the Sticky Toffee Pudding on an ovenproof dish/ plate. Place in the oven at 250° for approximately 5 to 6 minutes or until hot and the sauce melts to coat the pudding and pools on the plate.
Conventional Oven Full Tin
Remove the foil lid from the tin and place the entire tin of Sticky Toffee Pudding on an ovenproof tray. Place in the oven at 300° for approximately 10 to 12 minutes or until hot and the sauce is completely melted.
Place a scoop of ice cream, spoon of clotted cream or whipped cream alongside the pudding. Garnish with a sprig of mint or twist of orange peel. The English Sticky Toffee Pudding pairs great with many full bodied coffees and dessert wines.
IMPORTANT: AFTER HEATING THE PUDDING THE SAUCE MAY BE EXTREMELY HOT AND CAN CAUSE SERIOUS BURNS. PLEASE USE CAUTION.