American 45 min

Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Total time: 45 min
Yield: 2 servings
Cuisine: American
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

puddingcakedesertdessert

Ingredientsfor 2

600

Cal

Protein

80g

Carbs

30g

Fat

1100g Butter
2175g Muscovado Sugar
32 large Eggs
4225g Self-raising Flour
51 tsp Baking Powder
61 tsp Bicarbonate Of Soda
73 tbs Black Treacle
8275ml Milk
9to serve Double Cream
10100g Butter
11125g Muscovado Sugar
121 tbs Black Treacle
13300ml Double Cream
141 tsp Vanilla Extract

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Instructions

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.
4
To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.