British · dessert

Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Yield: 4 servings
Cuisine: British
Ingredients: 100g Butter; 175g Muscovado Sugar; 2 large Eggs; 225g Self-raising Flour; 1 tsp Baking Powder; 1 tsp Bicarbonate Of Soda; 3 tbs Black Treacle; 275ml Milk; to serve Double Cream; 100g Butter; 125g Muscovado Sugar; 1 tbs Black Treacle; 300ml Double Cream; 1 tsp Vanilla Extract

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Butter100 g
Muscovado Sugar175 g
Eggslarge2
Self-raising Flour225 g
Baking Powder1 tsp
Bicarbonate Of Soda1 tsp
Black Treacle3 tbsp
Milk275 ml
Double Cream
Butter100 g
Muscovado Sugar125 g
Black Treacle1 tbsp
Double Cream300 ml
Vanilla Extract1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.
2
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.
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 has melted. Bring to the boil, stirring for a minute.

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