Sticky Toffee Pudding
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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
Instructions
- Heat the oven to 180°C (fan 160°C) and butter a wide, shallow 1.7-litre ovenproof dish.
- Put the butter, muscovado sugar, eggs, flour, baking powder, bicarbonate of soda, and treacle into a mixing bowl and beat with an electric whisk for about 30 seconds, until combined. Gradually whisk in the milk until smooth, pour into the dish, and bake for 35–40 minutes, until well risen and springy in the centre.
- For the sauce, put the second set of butter, sugar, treacle, cream, and vanilla into a saucepan and stir over low heat until the sugar has dissolved and the butter melted. Bring to a boil and stir for a minute.
- Pour half the sauce over the pudding and serve with cream or ice cream, with the rest of the sauce alongside.
Adapted from TheMealDB and rewritten in our own words.