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Easy Sticky Toffee Pudding
Ingredients
Serves 6
- 100g/3½oz butter, softened, plus extra for greasing
- 175g/6oz light muscovado sugar
- 2 large free-range eggs
- 225g/8oz self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp black treacle
- 275ml/9½fl oz full-fat milk
- double cream or vanilla ice cream, to serve
For the sauce
- 100g/3½oz butter
- 125g/4½oz light muscovado sugar
- 1 tbsp black treacle
- 300ml/10fl oz pouring double cream
- 1 tsp vanilla extract
Method
- 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
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