Sticky Toffee Pudding

Ingredients

• 7 tbspbutter, for sponge
• 3/4 cupdark brown sugar, for sponge; dark dark brown sugar preferred
• 2eggs, large
• 1 3/4 cupsself-rising flour
• 1 tspbaking powder
• 1 tspbaking soda
• 3 tbspmolasses, for sponge
• 1 1/4 cupsmilk
• 7 tbspbutter, for toffee sauce
• 2/3 cupdark brown sugar, for toffee sauce
• 1 tbspmolasses, for toffee sauce
• 1 1/4 cupsheavy cream, for toffee sauce
• 1 tspvanilla extract, for toffee sauce
• 5/8 cupheavy cream, to serve; or ice cream

Method

1. 1

   Heat the oven to 350°F/325°F fan/gas 4 and butter a wide, shallow ovenproof dish of about 1.7 liters.

2. 2

   Put the butter, dark brown sugar, eggs, self-rising flour, baking powder, baking soda and molasses into a large bowl. Beat with an electric whisk for around 30 seconds, until it pulls together into a dark, even batter.

3. 3

   Add the milk in a slow stream with the whisk still running, and keep going until the batter is smooth and pourable. Pour it into the buttered dish.

4. 4

   Bake for 35–40 minutes. It is ready when it has risen and the center springs back under a finger.

5. 5

   While it bakes, make the sauce: put the butter, dark brown sugar, molasses, cream and vanilla into a saucepan and stir over low heat until the sugar has dissolved and the butter has melted.

6. 6

   Turn the heat up and let the sauce boil for a minute, stirring the whole time, until it darkens and thickens a little.

7. 7

   Pour half the toffee sauce over the hot pudding and give it a moment to soak in. Take the rest to the table in a pitcher, with cream or ice cream alongside.