Nut-topped Sticky Toffee Pudding is a modern British recipe for a classic modern twist on the traditional sticky toffee pudding made with a sponge base and a walnut toffee topping. The full recipe is presented here and I hope you enjoy this classic British version of: Nut-topped Sticky Toffee Pudding.
Liberally grease a 900ml heat-proof bowl and arrange half the nuts in the base.
Combine 50g of the butter, 50g of the sugar, the cream and 1 tbsp lemon juice in a small pan. Heat gently, stirring until the butter has melted and the mixture is smooth.
Take of the heat then pour half the sauce into your bowl. Swirl this slightly to come half the way up the bowl.
Cream together the remaining butter and sugar until fluffy, then beat in the eggs, one at a time, ensuring that they are thoroughly incorporated after each addition. Now fold in the flour, the remaining nuts and the lemon juice.
Spoon the resultant batter into the bowl. Cover with a layer of pleated greaseproof (waxed) paper. Tie this securely in place with string.
Sit the pudding on a trivet or an upturned plate in a large pan. Pour in boiling water to come half way up the side of the bowl. Bring to a boil, cover and steam the pudding for 75 minutes, or until cooked (this is when a skewer inserted into the centre of the pudding emerges cleanly).
Just before serving, gently heat the remaining sauce in the saucepan. Take the pudding out of the steamer, remove the covering and invert onto a serving plate.
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