Wednesday, 9 January 2019

Sticky Toffee Pudding

What says a comforting winter treat more than a Sticky Toffee Pudding? This version I've made uses the Merry Berry recipe with slight variations and produces a pudding with a super soft moist sponge topped with a rich toffee sauce which can served with either a dollop of cream, Vanilla ice cream or custard and is best enjoyed warm.


A slice of Sticky Toffee Pudding served with double cream 

Ingredients 
  • 100g butter softened, plus extra for greasing 
  • 100g dark soft brown sugar
  • 60g caster sugar 
  • 2 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3 tbsp black treacle
  • 275ml milk
Sauce
  • 90g butter
  • 100g dark soft brown sugar
  • 1 tbsp black treacle 
  • 250ml pouring double cream
  • 1 tsp vanilla exract 
Method
  1. Pre-heat the oven to Gas 5/ Fan 160℃. Butter a 1.7 litre ovenproof dish.
  2. Cream the butter and sugar in a bowl for 30 seconds. Then add self-raising flour, baking powder, bicarbonate of soda, treacle and eggs. Mix until fully combined and then gradually add the milk and whisk till smooth. 
  3. Pour the mixture into the prepared dish and bake for around 40 minutes until springy and well done in the centre. 
  4. To make the sauce, put all ingredients into a saucepan and heat until the butter has fully melted and the sugar has dissolved. Briefly boil for a minute and then take it off the heat. 
  5. Once the pudding is done, pour half of the sauce onto the hot pudding and keep the rest for serving and enjoy!
If you happen to try this recipe out, share a picture and let me know how it turned out!
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