Sticky Toffee Pudding

Dessert · British classic.

Ingredients

• 100g Butter
• 175g Muscovado Sugar
• 2 large Eggs
• 225g Self-raising Flour
• 1 tsp Baking Powder
• 1 tsp Bicarbonate Of Soda
• 3 tbs Black Treacle
• 275ml Milk
• to serve Double Cream
• 100g Butter
• 125g Muscovado Sugar
• 1 tbs Black Treacle
• 300ml Double Cream
• 1 tsp Vanilla Extract

Method

1. Preheat the oven — Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.
2. Mix together — Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl.
3. Whisk — Beat using an electric handheld whisk for about 30 seconds or until combined.
4. Whisk — Pour in the milk gradually and whisk again until smooth.
5. Bake — Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.
6. Stir — To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted.
7. Bring to a boil — Bring to the boil, stirring for a minute. To serve, pour half the sauce over the pudding in the baking dish.
8. Serve — Serve with the cream or ice cream.

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