I really hate wasting food, so when I noticed I had half a pint of cream that was about to turn sour, I immediately started trying to decide what to do with it. Cream soup? Already making hamburgers for supper. Make fudge? Not in the mood. Trifle? No leftover cake lying about. A caramel sauce…hmm. Pudding? How about individual sticky toffee puddings, for portion control? That sounded tasty, and would be ready for dessert.
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup plus 2 tablespoons hot water
- 1/2 cup chopped dates
Preheat oven to 400F. Combine the flour, baking powder, salt, sugar and dates in a bowl. Stir in the water and butter, then stir in the egg. Portion into greased or paper lined muffin cups. Bake for about 15 minutes. Â Makes one dozen. Serve with toffee sauce.
Each pudding is 2 points. The sauce is about 2 points per tablespoon.
- 1 1/2 cups brown sugar
- 1/4 cup butter
- 1 cup cream
Bring the butter and sugar to a boil. Boil for a couple of minutes, then lower the heat to medium. Slowly whisk in the cream. Allow to cook, stirring occasionally for several minutes. ( I started making the sauce when I put the the puddings in, and left it on low heat until they were cooked.)
I put the extra sauce in a jar, and refrigerated it for later use.
Comments? Suggestions?