Sticky toffee pudding

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: 6

Its warm and sticky leaving you wanting more

Ingredients:
75g salted butter
150g dark muscovado sugar
2 eggs
150ml full fat milk
1tsp vanilla extract
200g self raising flour

For the sauce;
(I used Clarks caramel sauce instead of making it. But you can make the sauce if you want to).
80g butter
100g dark brown muscovado sugar
2tbsp golden syrup
150ml double cream

Method:

1. Preheat your oven to 180°C and grease 6 ramekins or 6 aluminium muffin cups if you dont have any ramekins. In a bowl, cream together the butter and sugar until light and fluffy. Mix the eggs, milk and vanilla until combined, then fold in the flour to form a smooth batter.

2. Divide mixture between the six ramekins or six muffin cups. Place on a baking tray and bake for 20 minutes until risen and golden. While the puddings are in the oven, you can make the sauce. If you dont want to make the sauce then feel free to skip the next part.

3. To make the sauce, melt the butter, sugar and golden syrup in a pan over a low heat until melted and smooth, then mix in the cream. Keep the sauce warm until the puddings are ready.

4. When your puddings are done serve them immediately by turning them out onto individual serving plates and coating them with the sauce. If you wish you can serve with vanilla ice cream.

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