Yvonne Cobb's sticky toffee pudding

On Thursday 14th October, cook Yvonne Cobb made her version of the classic Sticky Toffee Pudding.

INGREDIENTS

Serves 10 individual pots

For the sponge

100g/3½oz butter/baking spread, softened, plus extra for greasing

175g/6oz muscovado sugar

2 large eggs

225g/8oz self-raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

3 tbsp golden syrup

275ml/9½fl oz milk

Double cream to serve

For the sauce

100g/3½oz butter

125g/4½oz muscovado sugar

1 tbsp golden syrup

300ml/10fl oz pouring double cream

1 tsp vanilla extract

METHOD

Preheat the oven to 180C/160C Fan/Gas 4.

Grease a wide shallow 1.7-litre/3-pint ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and syrup into a mixing bowl.

Beat 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.

For the sauce

Put all the sauce 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, ice cream or custard and the rest of the sauce.