Sticky Toffee Pudding

Your most basically British dessert… delicious 😀 This is quite an easy recipe that includes ingredients commonly found in your store cupboard as a matter of course (and if you’ve not got ’em, stock up!) rather than the dates and cream often called for. Serve on its own or with some ice-cream.

(Serves 6-8)

200g butter

200g dark muscovado sugar

3 tbsp golden syrup

2 beaten eggs

100g self raising flour

  1. Heat 75g butter, 75g sugar and syrup in a pan over a low heat until smooth
  2. Pour about a third into a greased 1.2 litre pudding basin; reserve remaining sauce
  3. Melt rest of the butter and sugar in a heavy-based pan, then remove from heat and cool for 10 minutes
  4. Mix in the eggs
  5. Sift the flour and salt into a large bowl
  6. Make a well in the centre, and pour in the melted mixture, stirring until combined
  7. Spoon into basin
  8. Bake for 20à30 minutes at gas mark 4 / 180oC, or until springy to touch
  9. Run a knife around the edge, then carefully turn out onto a large plate
  10. Reheat reserved sauce, pour over the pudding and serve

3 thoughts on “Sticky Toffee Pudding

  1. Hey, Chris from Headbox here. Looks like we share an interest in food!

    Extremely jealous of your ability to bake – I tend to just throw things at a pan and see what sticks.

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