Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 7 servings
Cuisine: British
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

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Serves 7 458 kcal per serving Prep 25 min Cook 45 min Passive 15 min

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

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.
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.
Bake for 35–40 minutes, until the pudding is well risen and springy in the centre.
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.
To serve, pour half of the hot sauce over the pudding in the dish and serve with double cream or ice cream.

Tips

Finely chop the dates and soak them in boiling water with baking soda; this breaks down the skins for a perfectly smooth sponge.
Do not overmix the batter once the flour is added, or the pudding will be tough rather than light and airy.
Pour half the toffee sauce over the pudding while it is still warm so it soaks deep into the sponge.

Variations

Nutty Toffee: Add chopped pecans or walnuts to the batter for extra crunch.
Ginger Twist: Add a teaspoon of ground ginger to the sponge for a warm, spicy contrast to the sweet sauce.

Storage

The sponge and sauce keep well in the fridge for up to 5 days. Reheat in the microwave or oven until the sauce is bubbling.

Serving Suggestions

Must be served warm with a large scoop of vanilla bean ice cream or a dollop of clotted cream.
Serve with extra toffee sauce on the side for those who want an extra-sweet treat.