Vegetarian
6
British
Sticky Toffee Pudding
Allergens: Eggs, Gluten, Milk
The pub classic: dark date sponge under hot toffee sauce.
Ingredients
- Butter 100 g
- Cream 300 ml
- Eggs 2 large
- Milk 275 ml
- Baking powder 1 tsp
- Bicarbonate of soda 1 tsp
- Black treacle 1 tbsp
- Brown sugar 125 g
- Self-raising flour 225 g
- Vanilla extract 1 tsp
Method
- Preheat the oven to 180C/160C Fan/Gas 4.
- Butter a wide shallow 1.7-litre/3-pint ovenproof 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 centre.
- 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.