Sticky Toffee Pudding
A rich, classic British sticky toffee pudding: a moist date-free sponge soaked in a warm toffee sauce, perfect with double cream or ice cream.
Servings
4
Difficulty
Easy
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Ingredients
pudding
- butter
- muscovado sugar
- 2 pcs eggs
- 225 g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp black treacle
- 275 ml milk
- double cream (to serve)
sauce
- 100 g butter
- 125 g muscovado sugar
- 1 tbsp black treacle
- 300 ml double cream
- 1 tsp vanilla extract
Directions
- Preheat the oven to 180C/160C fan/gas 4 and 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 and beat with an electric whisk until combined.
- Pour in the milk gradually and whisk until smooth then pour batter into the prepared dish.
- Bake for 35–40 minutes or until well risen and springy in the centre.
- To make the sauce put the butter, sugar, treacle, cream and vanilla into a saucepan and stir over low heat until the sugar dissolves and butter melts, then bring to the boil and stir for a minute.
- Pour half the sauce over the pudding in the baking dish to serve and offer remaining sauce with double cream or ice cream.