Sticky toffee pudding might just be the most popular dessert of all time, and this classic version, as seen on BBC2 Mary Berry Everyday, is guarantees crowdpleaser.
Ingredients:
For the pudding:
- 100g butter, softened, plus extra for greasing
- 175g light muscovado sugar
- 225g self raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 3 tbsp black treacle
- 2 eggs
- 275ml milk
For The Toffee Sauce:
- 100g butter
- 125g light muscovado sugar
- 1 tbsp black treacle
- 300ml double cream
- 1 tsp vanilla extract
Method:
Preheat the oven to 180ºC/160ºC for fan-assist oven. Grease the dish with butter.
Measure the butter and sugar into a large bowl with the flour, baking powder, bicarbonate soda and treacle and add the eggs. Whisk using an electric hand whisk for about 30 seconds or until combined. Gradually pour in the milk and whisk until smooth. Expected it to have a slightly curdled look.
Pour the batter into the prepared dish and bake in the oven for 35-40 minutes or until well risen and springy in the centre.
Meanwhile make the sauce. Measure all the ingredients into a saucepan and stir over a low heat until the butter has melted and the sugar is dissolved. Bring to the boil and cook, stirring for a few minutes until thickened.
To serve, pour half the sauce over the pudding when it comes out of the oven and serve the rest in a jug on the side. Serve with cream or ice cream.
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