Sticky Toffee Pudding

Method

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4 and butter a wide, shallow 1.7-litre ovenproof dish.

   Butter
2. 2

   Put the butter, muscovado sugar, eggs, self-raising flour, baking powder, bicarbonate of soda and black treacle into a mixing bowl. Beat with an electric handheld whisk for about 30 seconds until combined.

   ButterMuscovado sugarEggsSelf-raising flourBaking powderBicarbonate of sodaBlack treacle
3. 3

   Gradually pour in the milk and whisk again until smooth, then pour the batter into the prepared dish.

   Milk
4. 4

   Bake for 35 to 40 minutes, until well risen and springy in the centre.

   40 min timer
5. 5

   Meanwhile, make the sauce: put the butter, muscovado sugar, black treacle, double cream and vanilla extract into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted.

   ButterMuscovado sugarBlack treacleDouble creamVanilla extract
6. 6

   Bring the sauce to the boil, stirring constantly, for one minute.

   1 min timer
7. 7

   Pour half the toffee sauce over the warm pudding in the baking dish and serve with the remaining sauce alongside double cream or ice cream.

   Double cream