Sticky Toffee Pudding day: Tuesday 23rd January 2024.

Sticky toffee pudding is a Great British Pud. Regularly seen on any pub menu and enjoyed by many.

What do you like to eat yours with ? Custard, cream, ice-cream? I like to smoother mine in the toffee sauce and top with hot custard.

Did you know the pudding originates from the north of England and has been around since the 1970's, it was not until the 1990's that sticky toffee pudding was then available from supermarkets to enjoy at home.

Sticky Toffee Pudding

Prep time: 15 minutes                   Cook time: 40 mins                            Makes: 6 slices

Ingredients

Sponge

275ml of Milk

230g of Self raising flour

175g of Light muscavado sugar

100g of Butter - room temperature and cut into squares.

2 Eggs

3 tbsp of Black treacle

1 tsp of Baking Powder

1 tsp of Bicarbonate of soda

Toffee Sauce

300ml of Double cream

125g of Muscovado sugar

100g of Butter

1 tbsp of Black treacle

1 tsp of Vanilla extract

Equipment

Mixing bowl

Electric whisk

Spatula

8x8” baking tin

Wooden spoon

Saucepan

Method

1. Preheat the oven to 160C.

2. Grease the baking tin with butter and place to the side.

3. In the mixing bowl, place the sugar, butter, flour and eggs and begin to whisk together until the ingredients begin to combine.

4. Add the bicarbonate of soda, baking powder and treacle and continue to whisk. Slowly pour in the milk and whisk until all ingredients are combined.

5. Pour the mixture into the baking tin and place in the oven for 45 minutes. The sponge should be springy to the touch.  TIP! Use a skewer or knife to check the sponge has baked through. Place skewer in the middle and should come out with no residue.

6. Begin to make the sauce. In the saucepan, place the butter and allow to melt over a low heat. Add the sugar. When dissolved bring to the boil and continually stir for 1 minute.

7. Pour a thin layer of the sauce over the sponge.

8. Serve with cream, ice cream or custard.

9. Enjoy!.