Sticky Toffee Pudding

Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre. To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute. To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.

• 100g of Butter
• 175g of Muscovado Sugar
• 2 large of Eggs
• 225g of Self-raising Flour
• 1 tsp of Baking Powder
• 1 tsp of Bicarbonate Of Soda
• 3 tbs of Black Treacle
• 275ml of Milk
• to serve of Double Cream
• 100g of Butter
• 125g of Muscovado Sugar
• 1 tbs of Black Treacle
• 300ml of Double Cream
• 1 tsp of Vanilla Extract