Sticky Toffee Pudding with Homemade Caramel Sauce

Ingredients: 

For the sponge: 

• 100 g Meadowbrook Farm butter (softened)
• 175 g Gem Demerara sugar
• 2 large Costcutter eggs
• 225 g Fitzgerald’s self-raising flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 3 tbsp Lyles black treacle
• 275 ml Meadowbrook Farm full fat milk

For the caramel sauce: 

• 100 g Meadowbrook Farm butter
• 125 g Gem Demerara sugar
• 1 tbsp Lyles black treacle
• 250 ml double cream
• 50 ml Meadowbrook Farm full fat milk
• 1 tsp vanilla extract

Method: 

1. Preheat the oven to 180C/fan 160C/gas 4.
2. To make the sponge, mix all the ingredients except the milk together in a mixing bowl.
3. Gradually add the milk and continue to mix with an electric mixer on low until all ingredients are completely combined.
4. Pour the mixture into a wide tin and bake for 35-40 minutes.
5. To make the sauce, place all the ingredients in a saucepan, put on a low heat. Stir until the sugar dissolves and the butter melts.
6. Turn up the heat and allow to simmer for 1 minutes while stirring continuously.
7. Remove the puddings from the oven. Leave in the tins for a few minutes, then loosen the sides with a knife before turning them out.
8. Serve the sticky toffee pudding warm with the caramel sauce drizzled over it.