Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 43 min
Total time: 63 min
Yield: 4 servings
Ingredients: 200 g Butter; 300 g Muscovado Sugar; 2 large Eggs; 225 g Self-raising Flour; 1 tsp Baking Powder; 1 tsp Bicarbonate Of Soda; 4 tbs Black Treacle; 275 ml Milk; 1 to serve Double Cream; 1 tsp Vanilla Extract

63 min · Serves 4 · By TheMealDB Import

British
Dessert
Pudding
Cake
Desert
Kid-Friendly
Comfort Food

British, Dessert, Pudding, Cake, Desert

Adapted from bbc.co.uk

Ingredients

For 4 servings

200 gButter
300 gMuscovado Sugar
2 largeEggs
225 gSelf-raising Flour
1 tspBaking Powder
1 tspBicarbonate Of Soda
4 tbsBlack Treacle
275 mlMilk
1 to serveDouble Cream
1 tspVanilla Extract

Method

Prep 20 min · Cook 43 min

1Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.
2Put 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.
3To 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.
4To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.