Sticky Toffee Pudding
Serves: 6
Preparation: 10 minutes
Cooking Time: 30 minutes
A classic British pudding. Dark, rich, moist sponge which is covered in a sticky toffee sauce. Delicious served with vanilla ice cream or custard.
Ingredients
- 200g Co-operative plain flour
- 130g soft brown sugar
- pinch salt
- 130ml milk
- 2 eggs
- 6 tbsp melted butter
- 2 tsp Dr. Oetker vanilla extract
- 1 tsp baking powder
- For the sauce:
- 120g butter
- 200g soft brown sugar
- 250ml double cream
Method
- Preheat the oven to 180C/160C fan/gas 4. Grease a rectangular baking dish.
- In a mixing bowl, add together the flour, salt and baking powder, sugar and combine.
- In a separate bowl, add the milk, eggs, vanilla and melted butter. Whisk together until a light foam forms on top.
- Add this into the flour, and gently mix until smooth.
- Pour the batter into the baking dish, and bake 25-30 minutes, or until the cake is firm.
- Meanwhile, make the sauce. Add the butter, sugar and cream to a large saucepan and simmer over a medium heat until everything is melted and smooth. Stir consistently. Cool for 10 minutes, before pouring over the slices of sponge.
- Serve with vanilla ice cream or custard.