Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Yield: 12
Cuisine: Británica
Ingredients: 275 ml Milk; 100 g Butter; 2 Egg; 1 teaspoon Baking Powder; 1 teaspoon Bicarbonate Of Soda; 225 g Self-raising Flour; 1 teaspoon Vanilla Extract; 1 tablespoon Black Treacle; 300 ml Double Cream; 125 g Muscovado Sugar

Fácil

Contains allergens

LecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein6 %4 g
Carbs38 %27 g
Fat57 %18 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	283 kcal	292 kcal
Protein	4 g	4.1 g
Carbs	27 g	27.8 g
Fat	18 g	18.6 g

One serving is about 97 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty23/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: British

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - British

Ingredients

275 ml Milk
100 g Butter
2 Egg (large)
1 teaspoon Baking Powder
1 teaspoon Bicarbonate Of Soda
225 g Self-raising Flour
1 teaspoon Vanilla Extract
1 tablespoon Black Treacle
300 ml Double Cream
125 g Muscovado Sugar

Instructions

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.