Toffee Pudding

Toffee Sauce
• 1 cup packed golden brown sugar
• 2/3 cup butter
• 1/2 cup whipping cream

Puddings

• 3/4 cup sultana raisins
• 3/4 cup boiling water
• 1-1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup packed golden brown sugar
• 1/3 cup softened butter
• 2 eggs
• 1 tsp. vanilla

Toffee Sauce; Put sugar, butter and cream in a medium saucepan, then cook over medium-high heat, stirring occasionally, for about 5 minutes, until sugar and butter have melted and sauce is bubbly. Remove from the heat and set aside.

Puddings; Preheat the oven to 350o. Butter eight 3/4 cup custard cups or ramekins, then put cups on a baking sheet. In a small heatproof bowl,m soak raisins in boiling water for 15 minutes. Drain raisins, reserving liquid and raisins separately. In a medium bowl, stir together flour, baking powder and salt. In a separate bowl, beat together sugar and butter until fluffy. Beat in eggs one at a time, then beat in vanilla. Fold flour into sugar mixture alternately with liquid from raisins. Fold in raisins.

Spoon 1 tbsp. toffee sauce into each custard cup. Spoon about 1/3 cup batter into each custard cup. Bake for 20 - 25 minutes, until light golden and firm. Remove from oven and let stand for 5 minutes. Meanwhile. reheat remaining toffee sauce until bubbly. To serve, run a knife around sides of each custard cup then unmould each pudding onto its own plate. Drizzle toffee sauce around each pudding, then serve with whipped cream or vanilla ice cream.