Sticky Toffee Pudding
A classic British dessert of moist sticky toffee pudding with a rich toffee sauce, served with cream or ice cream.
Pasos
- 1
Preheat the oven to 180C (160C fan) / Gas 4. Butter a wide shallow 1.7-liter / 3-pint ovenproof dish.
- 2
Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat until combined. Pour in the milk gradually and whisk until smooth. Pour into the prepared dish. Bake for about 35–40 minutes, until well risen and springy in the center.
- 3
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 melted. Bring to the boil, stirring for a minute.
- 4
To serve, pour half the sauce over the pudding in the baking dish. Serve with cream or ice cream.
