Britishby TheMealDBSticky Toffee PuddingServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+100g Butter175g Muscovado Sugar2 large Eggs225g Self-raising Flour1 tsp Baking Powder1 tsp Bicarbonate Of Soda3 tbs Black Treacle275ml Milkto serve Double Cream125g Muscovado Sugar1 tbs Black Treacle300ml Double Cream1 tsp Vanilla ExtractStepsStep-by-step0 of 4 done1Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.2Put 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.3To 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.4To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.Source: TheMealDB
