Sticky Toffee Pudding
Ingredients
14 items
Directions
4 steps
Origin
British
Prep Checklist
Ingredients (14)
- Butter100g
- Muscovado Sugar175g
- Eggs2 large
- Self-raising Flour225g
- Baking Powder1 tsp
- Bicarbonate Of Soda1 tsp
- Black Treacle3 tbs
- Milk275ml
- Double Creamto serve
- Butter100g
- Muscovado Sugar125g
- Black Treacle1 tbs
- Double Cream300ml
- Vanilla Extract1 tsp
Video Tutorial
Preparation & Cooking
Instructions (4 Steps)
0/4 completed
- 01
Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.
- 02
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.
- 03
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.
- 04
To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.
