Sticky Toffee Pudding Recipe

Easy Sticky Toffee Pudding

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

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