Birch Sap Toffee Pudding
Birch Sap Syrup Recipe
Birch Sap Syrup Sticky Pudding
This soft sticky pudding with textured sultanas and a birch syrup flavoured custard topping is my absolute favourite dessert. The flavours are deep, the pudding soft and sauce soaks through the whole lot leaving us with a true celebration of birch sap syrup.
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
- 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
- In a large bowl, mix the flour and bicarbonate of soda
- 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
- 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)
- 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
- 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.
- Stir in the birch sap syrup and allow the mixture to simmer for 3 minutes – stirring to make sure it doesn’t burn.
- Remove from the heat and beat in the remaining cream.
Bringing it together:
- 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
- Pour over your warm sauce and enjoy (or leave in the fridge for 1 day to make it extra sticky, then microwave before eating)