Sticky Toffee Pudding
Recipe type: Dessert
Serves: 10 servings
For the pudding:
  • 100g (3-1/2 oz) butter, softened, plus extra for greasing
  • 175g (6 oz) light muscovado sugar
  • 2 large free-range eggs
  • 225g (8 oz) self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1/4 teaspoon sea salt
  • 3 tablespoons black treacle
  • 275ml (9-1/2 fl oz) full-fat milk
  • Softly whipped cream or vanilla ice cream, to serve
For the sauce:
  • 100g (3-1/2 oz) butter
  • 125g (4-1/2 oz) light muscovado sugar
  • 1 tablespoon black treacle
  • 300ml (10 fl oz) pouring double cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
For the pudding:
  1. Preheat the oven to 180C (360F). Butter a wide shallow 1.7-litre (3-pint) ovenproof dish.
  2. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda, salt 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. Place on a wire rack to cool a little (ideally the sponge should be warm when you serve it).
For the sauce: (Make while the sponge is baking)
  1. 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.
To serve:
  1. To serve, pour some of the hot sauce over the still warm sponge in the baking dish. Serve with extra sauce in a jug, along with whipped cream or ice cream.
If making ahead, don't add the sauce until serving time. Warm the sponge and sauce separately in the microwave for around 20 seconds. Pour some of the sauce over top of the sponge to serve and pour the remaining sauce into a jug so people can help themselves.
Recipe by The Kiwi Cook at