Sticky Toffee Pudding

Ingredients

• 100 gbutter, for sponge
• 175 gmuscovado sugar, for sponge; dark muscovado preferred
• 2eggs, large
• 225 gself-rising flour
• 1 tspbaking powder
• 1 tspbaking soda
• 3 tbspblack treacle, for sponge
• 275 mlmilk
• 100 gbutter, for toffee sauce
• 125 gmuscovado sugar, for toffee sauce
• 1 tbspblack treacle, for toffee sauce
• 300 mlheavy cream, for toffee sauce
• 1 tspvanilla extract, for toffee sauce
• heavy cream, to serve; or ice cream

Method

1. 1

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

2. 2

   Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat with an electric whisk for about 30 seconds until combined.

3. 3

   Pour in the milk gradually and whisk again until smooth. Pour the batter into the prepared dish.

4. 4

   Bake for 35 to 40 minutes until well risen and springy in the centre.

5. 5

   To make the toffee sauce, put the butter, muscovado sugar, black treacle, cream and vanilla extract into a saucepan. Stir over a low heat until the sugar has dissolved and the butter melted.

6. 6

   Bring to the boil, stirring, for 1 minute.

7. 7

   Pour half the sauce over the pudding in the baking dish. Serve with the remaining sauce and cream or ice cream on the side.