Sticky toffee pudding

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

happykaz @Bakerkaz

Norfolk

This sticky toffee pudding is very moist lovely with ice cream or fresh cream

happykaz @Bakerkaz

Norfolk

This sticky toffee pudding is very moist lovely with ice cream or fresh cream

Saved

Ingredients

100g/3½oz butter, softened, plus extra for greasing
175g/6oz light muscovado sugar
2large free-range eggs
225g/8oz self-raising flour
1 tspbaking powder
1 tspbicarbonate of soda
3 tbspblack 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 tbspblack treacle
300ml/10fl oz pouring double cream
1 tspvanilla extract

Saved

Steps

1

Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.
2

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
3

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.
4

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