Weeknight60min

Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 100.00 grams Butter; 175.00 grams Muscovado Sugar; 2.00 pieces Eggs; 225.00 grams Self-raising Flour; 1.00 teaspoons Baking Powder; 1.00 teaspoons Bicarbonate Of Soda; 3.00 tablespoons Black Treacle; 275.00 milliliters Milk; 100.00 grams Butter; 125.00 grams Muscovado Sugar; 1.00 tablespoons Black Treacle; 300.00 milliliters Cream; 1.00 teaspoons Vanilla Extract

Dessert dish from British cuisine

Ásgeir Hólm

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Contains:GlutenEggDairy

Ingredients

Adjust servings

3½ oz(100 g)
butter
6⅕ oz(175 g)
muscovado sugar
2
eggs
7.9 oz(225 g)
self-raising flour
1 tsp
baking powder
1 tsp
bicarbonate of soda
3 tbsp
black treacle
9.3 fl oz(275 ml)
milk
3½ oz(100 g)
butter
4⅖ oz(125 g)
muscovado sugar
1 tbsp
black treacle
10 fl oz(300 ml)
cream
1 tsp
vanilla extract

Instructions

0/4 done

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