Sticky Toffee Pudding

• Butter3½ oz
• Muscovado Sugar6¼ oz
• Eggs2 large
• Self-raising Flour8 oz
• Baking Powder1 tsp
• Bicarbonate Of Soda1 tsp
• Black Treacle3 tbs
• Milk1¼ cups
• Double Creamto serve
• Butter3½ oz
• Muscovado Sugar4½ oz
• Black Treacle1 tbs
• Double Cream1¼ cups
• Vanilla Extract1 tsp

Instructions

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4.

2. 2

   Butter a wide shallow 1.7-litre/3-pint ovenproof dish.

3. 3

   Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl.

4. 4

   Beat using an electric handheld whisk for about 30 seconds or until combined.

5. 5

   Pour in the milk gradually and whisk again until smooth.

6. 6

   Pour into the prepared dish.

7. 7

   Bake for 35–40 minutes or until well risen and springy in the centre.

8. 8

   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.

9. 9

   Bring to the boil, stirring for a minute.

10. 10

    To serve, pour half the sauce over the pudding in the baking dish.

11. 11

    Serve with the cream or ice cream.