Sticky Toffee Pudding

• 100g           Butter
• 1/4 cup       Bocha Granular Sweetener
• 25ml           Skinny Syrup – Cinnamon Dolce (or Vanilla)
• 1/2 cup       Double Cream
• 1 tsp           Vanilla Extract

Method

• Preheat the oven to 180*C
• Butter a 7 or 8-inch baking dish
• Mix together the dry ingredients in a large bowl
• Melt the Toffee Spread in the Hot Water in a small jug, then add the skinny syrup and vanilla extract
• Add the syrup mixture, the melted butter and the eggs to the dry ingredients and whisk together until thoroughly combined.  This leaves you with quite a runny cake batter mixture.  This is fine.
• Pour the cake batter into the buttered baking dish and place the baking dish in a larger tin of boiling water – to halfway up the side of your baking dish
• Cover lightly with foil and bake in the centre of your oven for 45 minutes, or until the cake is fully set.
• Remove from the oven, take the dish out of the water and allow it to cool completely to firm up. It can be reheated in the microwave or covered in the oven before serving if required.
• To prepare the Toffee Sauce, add the butter, the granular sweetener and the skinny syrup to a large pan and stir together to melt and combine.  Bring to the boil and then reduce the heat and simmer for 5 minutes, or so, until the colour becomes a deep brown, toffee colour.
• Then add the cream and vanilla extract.  It will bubble madly, but this is fine.  Stir vigorously until smooth and continue to cook for a further couple of minutes.  The colour will deepen and the sauce will thicken
• Allow the sauce to cool slightly as this will thicken it further.  If you pour the toffee sauce over the cake and then leave it, it will partially solidify to a toffee caramel constituency.  Once you rewarm the cake & sauce, it will melt to a sauce again.

Serve with a splash of cream for decadence!  Enjoy!