There is nothing fancy about this coleslaw – it’s the kind our mothers used to make. Here we’ve added some caraway seeds to bump up the flavor and made a jalapeño pepper an option for those who like a bit of heat.
Little Sticky Toffee Puddings
2015-10-28 15:32:00
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Ingredients
- 1 cup water
- 1/2 tsp. vanilla
- 1/2 tsp. baking soda
- 1 cup dried cranberries
- 3/4 cup butter
- 2/3 cup sugar
- 2 eggs
- 1 cup flour
- 1/4 tsp. baking powder
Toffee Sauce
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup whipping cream
Instructions
- Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
- Cream butter and sugar until light and fluffy.
- Lightly beat eggs and gradually add to butter mixture in 3 stages.
- Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
- To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
- To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
Instructions
- Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
- Cream butter and sugar until light and fluffy.
- Lightly beat eggs and gradually add to butter mixture in 3 stages.
- Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
- To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
- To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
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