Sticky toffee pudding — a moist, rich sponge soaked in luscious homemade toffee sauce. The ultimate British comfort pudding, best served warm with cream or ice cream.
- 2 large Eggs
- 225g Self-Raising Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate Of Soda
- 275ml Milk
- 100g Butter
- 125g Muscovado Sugar
- 1 tbs Black Treacle
- 300ml Double Cream
- 1 tsp Vanilla Extract
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Preparation
- Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre ovenproof dish.
- Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat with an electric handheld whisk for about 30 seconds, or until combined. Pour in the milk gradually and whisk again until smooth, then 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 sauce ingredients into a saucepan and stir over low heat until the sugar has dissolved and the butter has melted, then bring to the boil, stirring, for a minute.
- To serve, pour half the sauce over the pudding in the dish. Serve with the cream or ice cream.
