Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Step 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.