Jamaican Sticky Toffee Pudding - Ainsley Harriott
Indulge in Ainsley Harriott's Jamaican Sticky Toffee Pudding using just 4-6 ingredients. Perfect for dessert or paired with cake, it’s a crowd-pleaser!
Ingredients
- 2 x 275g (9 1/2oz) Jamaican ginger cakes
- 50g (2oz) butter
- 100g (4oz) light muscovado sugar
- 120ml (4fl oz) pouring golden syrup
- 150ml (1/4 pint) double cream, and extra for serving (optional)
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