4 Sticky Toffee Pudding
Sticky toffee pudding is a classic recipe that is perfect for days when you’re feeling lazy and you need a pick-me-up!
To make the actual pudding, you are going to use 100g of butter, a light muscovado sugar (175g), 2 large free range eggs, 225g of self-raising flour, 1tsp of baking powder, 1tsp of bicarbonate of soda, 3tbsp of black treacle, and then 275ml of full-fat milk.
To bake, you will preheat your oven to 180C and you’ll butter a shallow dish. Next, put the sugar, eggs, flour, baking powder, bicarb, and treacle into a mixing bowl and whisk for 30 seconds until combined. Gradually add the mix while continuing to stir, so that you have something smooth at the end. Bake for 35-40 minutes until well risen and springy.
Meanwhile, cook up your sauce by using 100g of butter, 125g of light muscovado sugar, 2tbsp of syrup, and 300ml of double cream, and some vanilla extract. Put all this in a pan and stir on a low heat so that the sugar dissolves and the butter melts. You’ll then pour half the sauce over the pudding and serve with a cream of some sort.