Sticky Toffee Pudding

Ingredients

• 100g Butter
• 175g Muscovado Sugar
• 2 large Eggs
• 225g Self-raising Flour
• 1 tsp Baking Powder
• 1 tsp Bicarbonate Of Soda
• 3 tbs Black Treacle
• 275ml Milk
• to serve Double Cream
• 1 tsp Vanilla Extract

Instructions

1. Preheat the oven to 180°C / 160°C fan / Gas mark 4. Butter a wide, shallow ovenproof dish with a capacity of about 1.7 litres.
2. Place the butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda and treacle in a mixing bowl. Beat with an electric hand mixer until combined. Gradually add the milk, whisking until smooth, then pour the batter into the prepared dish.
3. Bake for 35–40 minutes, until the pudding is well risen and springy in the centre.
4. To make the sauce, place all the sauce ingredients in a saucepan and heat gently, stirring until the sugar has dissolved and the butter has melted. Bring to the boil and cook for about one minute, stirring constantly.
5. To serve, pour half of the hot sauce over the pudding in the dish and serve with double cream or ice cream.

instructions_source: editorial-classic