Birch Sap Toffee Pudding

Ingredients:

Makes 6 puddings

• 200g sultanas
• 1tsp vanilla extract
• 2 eggs
• 1tsp bicarbonate of soda
• 200g self-raising flour
• 90g non salted butter, cubed
• 2tbsp Birch sap syrup
• 100ml full fat milk
• 150g brown sugar

Method:

1. Put the sultanas in a bowl and put in the microwave on high for 1 minute to soften them, remove and stir in the vanilla extract
2. In a large bowl, mix the flour and bicarbonate of soda
3. In a separate large bowl, beat the butter and sugar together, add the eggs and Birch sap syrup a little at a time and beat until it’s all in
4. To this mixture fold in the flour in a figure of eight, half of the flour and half of the milk to begin, adding it slowly until it’s all combined, then pour in the sultanas. (it may look like it’s splitting a little but that’s fine)
5. Spoon this mixture evenly between 6 small pudding tins – about 200-250ml – and put in the oven pre-heated to 180C for 20 minutes

For the Sauce:

• 50g brown sugar
• 250ml double cream
• 6tblspn Birch sap syrup
• 50g unsalted butter

Method:

1. Whilst the pudding is baking, put the sugar, butter and half the cream in a sauce pan over a medium to low heat until all the butter has melted.
2. Stir in the Birch sap syrup and allow the mixture to simmer for 3 minutes – stirring to make sure it doesn’t burn.
3. Remove from the heat and beat in the remaining cream.

Bringing it together:

1. Remove the puddings from the oven and leave to cool for 3 minutes. Using a palette knife, or something similar, tease each the puddings out of their moulds on to your serving plates
2. Pour over your warm sauce and enjoy (or leave in the fridge for 1 day to make it extra sticky, then microwave before eating)

Here are a few more delicious recipes using Birch Syrup: 

Vegan pancakes 

Birch syrup BBQ marinade with mugwort 

Birch syrup jelly

Find more amazing Wild Food recipes here:

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