Sticky Toffee Pudding
The perfect end to a Sunday roast dinner, complete with a hot toffee sauce and served with a big scoop of melting ice cream.
Sticky Toffee Pudding
Serves
10
80 g
Unsalted Butter
125 g
Light Brown Sugar
2
Eggs
2 tbsp
Black Treacle
200 g
Self Raising Flour
220 g
Medjool Dates
1 tsp
Vanilla Extract
2 tsp
Bicarbonate Soda
For The Toffee Sauce:
150 g
Dark Brown Sugar
150 g
Butter
1 tbsp
Treacle
300 ml
Double Cream
To serve
Ice Cream

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