Sticky Toffee Pudding and sauces

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Bring 140ml of water to the boil, stir in the bicarbonate of soda, sultanas and set aside to allow the sultanas to swell.
2. After 10 minutes place the sultana mix including the liquid into a liquidizer, blend until a course purée is formed.
3. Place the sugar and butter into a large mixing bowl and beat until smooth. Stir in the MEVALIA Bread Mix, baking powder, vanilla extract, egg replacer mix, treacle and sultana purée including any liquid. Mix well until all ingredients are fully incorporated. Line a baking tray/tin with greaseproof paper, pour in the mixture and cover with tin foil. Bake for 40-45 minutes.
4. Leave to cool and turn out on to a chopping board. Remove the greaseproof paper and cut into squares.

Preparation for the toffee sauce:

1. Melt the sugar and syrup in a thick bottomed saucepan, cook over a moderate heat until the mixture has dissolved turning dark brown.
2. Pour in the MEVALIA Lattis/ ProZero and bring to the boil, the sauce will come together slightly
3. Thicken the cornflour into a paste using 1 tsp ProZero/ LATTIS.
4. Remove from the heat, once cooled slightly, whisk the butter into the sauce until silky and smooth.
5. Pour the toffee sauce over the cake squares and serve with the vanilla cream. 

Preparation for the vanilla cream:

1. Place all ingredients into a saucepan (minus the cornflour) and bring to the boil. Mix the cornflour into a thin paste with a little water and whisk into the sauce.
2. Blitz the vanilla sauce with a stick blender until smooth. Allow to cool in the fridge for 4 hours. To finish use a electric whisk for approximately 4 minutes or longer if by hand, it should be thick and creamy when ready.
3. Serve chilled with the sticky toffee pudding.

Hints and tips:

❅ Sticky toffee pudding is suitable for freezing. Defrost and microwave for 30-60 seconds.