Serves 6, prep time 20 minutes, cooking time 35–40 minutes
INGREDIENTS
100g unsalted butter, softened, plus extra for greasing
175g dark muscovado sugar
2 large free-range eggs
225g self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp of allspice
3 tbsp black treacle
275ml full-fat milk
FOR THE SAUCE
100g unsalted butter
125g dark muscovado sugar
1 tbsp black treacle
1 tsp vanilla extract
300ml double cream
TO SERVE
300ml crème fraîche
2 tbsp of icing sugar
1 tsp of vanilla essence
METHOD
Preheat the oven to 180ºC. Grease and line a loaf tin.
Combine the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle in a food processor.
Mix for about three minutes, until all the ingredients are combined.
Now, gradually add the milk until the mixture is smooth.
Pour into the tin, bake for 35 – 40 minutes, until risen and springy to the touch.
FOR THE SAUCE
Place the butter, sugar, treacle and vanilla extract in a saucepan, over a low heat stir until the sugar has dissolved and the butter has melted.
Bring to the boil, reduce the heat, then stir in the cream, allow to cool.
Meanwhile whisk the crème fraîche, icing sugar and vanilla essence until creamy.
To serve, cut the pudding into slices, pour over the toffee sauce and top with crème fraîche.
