Step 2

Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat with an electric whisk for about 30 seconds until combined.

Step 3

Pour in the milk gradually and whisk again until smooth. Pour the batter into the prepared dish.

Step 4

Bake for 35 to 40 minutes until well risen and springy in the centre.

Step 5

To make the toffee sauce, put the butter, muscovado sugar, black treacle, cream and vanilla extract into a saucepan. Stir over a low heat until the sugar has dissolved and the butter melted.

Step 6

Bring to the boil, stirring, for 1 minute.

Step 7

Pour half the sauce over the pudding in the baking dish. Serve with the remaining sauce and cream or ice cream on the side.