Sticky Toffee Pudding

A British classic — a tender, moist pudding with caramel sauce. A dessert that melts in your mouth and brings comfort from the very first bite.

Ingredients

• 100 g Butter
• 175 g Dark muscovado sugar
• 2 pcs Eggs
• 225 g Self-raising flour
• 1 tsp Baking powder
• 1 tsp Bicarbonate of soda
• 3 tbsp Black treacle
• 275 ml Milk
• 100 g Butter
• 125 g Dark muscovado sugar
• 1 tbsp Black treacle
• 300 ml Heavy cream
• 1 tsp Vanilla extract
• Cream or ice cream

Instructions

1. Preheat the oven to 180°C. Butter a shallow ovenproof dish with a capacity of about 1.7 litres.
2. In a large bowl, combine the butter, sugar, eggs, flour, baking powder, bicarbonate of soda, and black treacle. Beat with an electric mixer for approximately 30 seconds until smooth. Gradually add the milk, continuing to beat until the batter is smooth and uniform. Pour the mixture into the prepared dish.
3. Place the dish in the oven and bake for 35–40 minutes until the pudding rises and springs back when pressed in the centre.
4. While the pudding bakes, prepare the sauce. Place the butter, sugar, treacle, and cream in a saucepan. Over low heat, stir until the sugar has completely dissolved and the butter has melted. Bring the sauce to a boil and simmer for one minute, stirring.
5. When serving, pour half the sauce over the hot pudding directly in the dish. Serve with the remaining sauce, cream, or ice cream.