Medlar sticky toffee pudding

Here is the complete recipe for Medlar sticky toffee pudding.

INGREDIENTS

For the sauce

• 125g unsalted butter


• 70g golden caster sugar


• 50g dark muscovado sugar


• 150ml double cream

For the sponge

• 200g medlar pulp


• 60g unsalted butter, softened


• 85g golden caster sugar


• 70g dark muscovado sugar


• 2 eggs


• 1 tsp bicarbonate of soda


• 180g plain flour


• 1 tsp baking powder


• 1 tsp ground cloves


• ½ tsp salt
• 85g walnuts, crushed

METHODS

• Preheat the oven to 180°C. Lightly butter a baking dish approximately 24cm x 20cm.


• Put the sauce ingredients in a pan, and heat gently until the butter melts.


• Turn the heat up and boil for 5 minutes, stirring frequently, until the sauce coats the back of a spoon.


• Pour a little over half of the sauce into the dish, allow to cool and refrigerate to firm up the sauce.


• Beat the butter and sugars together, then add in the eggs, one and a time and beat until combined.


• Stir in the flour, baking powder, bicarbonate of soda, cloves and salt until incorporated. Thoroughly stir in the medlar pulp and the walnuts.


• Spoon the mixture into the dish, over the toffee sauce. Bake for 30 minutes.


• Turn the grill on to a moderate heat. Make holes in the cake with a knife – just large enough to allow the sauce to soak in to the sponge – and pour over the remaining sauce.


• Grill for just long enough to bubble the top a little. Serve with a lake of double cream or a skipful of vanilla ice cream.

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