Sticky Toffee Pudding

You will need:

12 Case Muffin Tin


75g Salted Butter

150g Dark Muscovado Sugar

2 Eggs

150ml Milk

1 tsp Vanilla Extract

200g Self-Raising Flour

For the sauce:

80g Butter

100g Dark Muscovado Sugar

2 tbsp Golden Syrup

150ml Double Cream


  1. Preheat the oven to 180˚C and grease the muffin tin.

  2. In a bowl, cream together the butter and sugar until light and fluffy. Mix in the eggs, milk and vanilla until combined, then sift and fold in the flour to form a batter.

  3. Divide between the 12 muffin tins, place in the oven and bake for 20mins. They should be risen and golden.

  4. While the puddings are in the oven make the sauce: melt the butter, sugar and syrup in a pan over low heat until smooth and melted, then mix in the cream.

  5. Serve the puddings immediately from the oven and pour over the sauce.

Tip: Serve with vanilla ice cream

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Sticky Toffee Pudding
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