Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
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

Pure Veg📍British🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Dessert

Ingredients for Sticky Toffee Pudding

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Butter

100g

Muscovado Sugar

175g

Eggs

2 large

Self-raising Flour

225g

Baking Powder

1 tsp

Bicarbonate Of Soda

1 tsp

Black Treacle

3 tbs

Milk

275ml

Double Cream

to serve

Butter

100g

Muscovado Sugar

125g

Black Treacle

1 tbs

Double Cream

300ml

Vanilla Extract

1 tsp

Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.

Step-by-Step Instructions

Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.

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. Bring to the boil, stirring for a minute.

To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.