Sticky Toffee Pudding
HB-2219 · Hand-built original · British
BritishDessertVegetarianLow-Sodium
Main ingredient: butter
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3½ oz butter, softened, plus extra for greasing
- 6¼ oz light muscovado sugar
- 2 large eggs, beaten
- 8 oz self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp black treacle
- 1¼ cups milk
- double cream, to serve
- 3½ oz butter (for the sauce)
- 4½ oz light muscovado sugar (for the sauce)
- 1 tbsp black treacle (for the sauce)
- 1¼ cups double cream (for the sauce)
- 1 tsp vanilla extract
Method
- Heat the oven to 350°F. Grease a deep 7¾ in square or similar ovenproof dish.
- Beat the softened butter and muscovado sugar together until pale and fluffy. Gradually beat in the eggs, adding a spoonful of the flour if the mixture starts to curdle.
- Sift in the flour, baking powder and bicarbonate of soda and fold in gently.
- Warm the treacle slightly if it is stiff, then stir it in with the milk to give a soft, dropping batter.
- Pour into the prepared dish and bake for 30-35 minutes, until risen, springy to the touch and a skewer inserted in the centre comes out clean.
- Meanwhile, make the sauce: melt the butter in a pan, stir in the muscovado sugar, treacle, cream and vanilla, and simmer gently for 3-4 minutes, stirring, until glossy and slightly thickened.
- Pour a little of the warm sauce over the pudding and serve squares of the pudding with the rest of the sauce and double cream.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).