Description

Sticky Toffee Pudding is a tender moist cake smothered in a sweet toffee sauce, then each piece is drizzled with a touch of heavy cream or served with vanilla ice cream. This classic British desert (Pudding) is sure to satisfy your sweet tooth.

Ingredients

Cake: 3½ oz butter, room temp (7 tablespoons) 6 oz light muscovado or light brown sugar (¾ cup) 2 large eggs, room temp 8 oz self-rising flour (1 cup) 1 teaspoon baking powder 1 teaspoon baking soda 3 tablespoons black treacle 9½ fl oz whole milk (approx.1¼ cup) Sauce: 3½ oz butter (7 tablespoons) 4½ oz light muscovado sugar or light brown sugar (½ cup) 1 tablespoon black treacle 10 fl oz heavy cream (approx 1¼ cups) 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees, butter the bottom and sides of a 9inch x 13 inch (3 gurt) oven safe 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 center. 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.

Sticky Toffee Pudding