Sticky Toffee Pudding
A classic British sponge pudding baked with dark treacle and served with a rich muscovado toffee sauce.
- 55 min
- 640 kcal
- Vegetarian
- British
- Dessert
- Cake
Mellowpan tip: Makes 6 servings, plenty to share.
Ingredients
For 6 servings
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Steps
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Step 1:
Preheat the oven to 180C/160C fan/Gas 4.
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Step 2:
Butter a wide, shallow 1.7-litre/3-pint ovenproof dish.
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Step 3:
Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl.
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Step 4:
Beat with an electric handheld whisk for about 30 seconds, or until combined.
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Step 5:
Gradually pour in the milk and whisk again until smooth.
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Step 6:
Pour the mixture into the prepared dish.
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Step 7:
Bake for 35–40 minutes, or until well risen and springy in the centre.
35–40 min -
Step 8:
To make the sauce, put all the sauce ingredients into a saucepan.
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Step 9:
Stir over a low heat until the sugar has dissolved and the butter has melted.
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Step 10:
Bring to the boil, stirring for 1 minute.
1 min -
Step 11:
Pour half the sauce over the pudding in the baking dish.
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Step 12:
Serve with the cream or ice cream.
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