📝 Ingredients
- 100g/3½oz butter, softened, plus extra for greasing
- 175g/6oz light muscovado sugar
- 2 large free-range eggs
- 225g/8oz self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp black treacle
- 275ml/9½fl oz full-fat milk
- double cream or vanilla ice cream, to serve
- 100g/3½oz butter
- 125g/4½oz light muscovado sugar
- 1 tbsp black treacle
- 300ml/10fl oz pouring double cream
- 1 tsp vanilla extract
👨🍳 Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.
- Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth.
- Pour into the prepared dish. Bake for 35â40 minutes or until well risen and springy in the centre.
- To make the sauce, put all the 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 or ice cream.