Sticky Toffee Pudding
A classic British baked pudding with a rich black treacle sponge, smothered in a luscious toffee sauce. Best served warm with a generous pour of double cream or a scoop of vanilla ice cream.
Ingredients
-
Double Creamβ 297 g π§ 300 ml π₯ 1ΒΌ cup
-
Self-raising Flourβ 225 g π§ 375 ml π₯ 1β cup
-
Butterβ 100 g 7β pcs
-
Butterβ 100 g 7β pcs
-
Muscovado Sugarβ 175 g π§ 198.9 ml π₯ 0.841 cup
-
Double Creamβ 150 g π§ 151.5 ml π₯ 10ΒΌ tbsp
-
Muscovado Sugarβ 125 g π§ 142 ml π₯ 9β tbsp
-
Milkβ 283.2 g π§ 275 ml π₯ 1β cup
-
Eggsβ 100 g π₯ 2 pcs
-
Vanilla Extractβ 4.3 g π§ 4.9 ml π₯ 1 tsp
-
Baking Powderβ 4.4 g π§ 4.9 ml π₯ 1 tsp
-
Bicarbonate Of Sodaβ 3.9 g π§ 4.9 ml π₯ 1 tsp
Also in this recipe
- Black Treacle 3 tbsp
- Black Treacle 1 tbsp
Total nutrition
5241 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 180Β°C / 160Β°C fan / Gas 4. Generously butter a wide, shallow 1.7-litre ovenproof dish and set aside.
- Place 100g butter, 175g muscovado sugar, 2 large eggs, 225g self-raising flour, 1 tsp baking powder, 1 tsp bicarbonate of soda and 3 tbsp black treacle into a large mixing bowl. Beat with an electric hand whisk for about 30 seconds until just combined. Gradually pour in 275ml milk, whisking continuously until the batter is smooth. Pour the batter into the prepared dish and bake for 35β40 minutes, until well risen and springy to the touch in the centre.
- While the pudding bakes, make the toffee sauce. Combine 100g butter, 125g muscovado sugar, 1 tbsp black treacle, 300ml double cream and 1 tsp vanilla extract in a saucepan. Stir over a low heat until the sugar has dissolved and the butter has melted, then bring to the boil and stir for 1 minute.
- Pour half of the warm toffee sauce over the pudding in its baking dish. Serve the remaining sauce alongside, together with extra double cream or ice cream.
Source:
TheMealDB
β¨ Sign up to rate this recipe and get a personalized feed