Classic Sticky Toffee Pudding
Rich, comforting sponge drenched in a silky, bubbling homemade toffee and treacle sauce.
Ingredients
200g butter (divided)250g
300g dark muscovado sugar (divided)500g
2 large eggs6 pack
225g self-raising flour1.5kg
1 tsp baking powder100g
1 tsp bicarbonate of soda200g
4 tbsp black treacle (divided)454g
275ml milk1L
300ml double cream (plus extra to serve)300ml
1 tsp vanilla extract38ml
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.
Cost to cook
6
serves 6 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £5.66 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£10.63 est. · serves 6