Sticky Toffee Pudding

Preparation Time: 

30 minutes

Difficulty: 

Medium

Ingredients:

For the Pudding:

 * 100g unsalted butter, softened

 * 100g light brown soft sugar

 * 2 large eggs, beaten

 * 100g self-raising flour

 * 1 teaspoon baking powder

 * 1 teaspoon vanilla extract

 * 4 tablespoons golden syrup

 * 4 tablespoons hot water

 * 50g dark chocolate chips (optional)

For the Sauce:

 * 100g unsalted butter

 * 100g light brown soft sugar

 * 100ml double cream

 * 1 teaspoon vanilla extract

Kitchen Tools Needed:

 * 20cm round cake tin

 * Large bowl

 * Medium bowl

 * Whisk

 * Wooden spoon

Instructions:

For the Pudding:

 * Preheat oven: to 180°C (350°F). Grease and line the cake tin.

 * Combine wet ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

 * Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, alternating with the golden syrup and hot water. Mix until just combined.

 * Add chocolate chips (optional): Stir in the chocolate chips, if using.

 * Bake: Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.

For the Sauce:

 * Make the sauce: While the pudding is baking, heat the butter, sugar, cream, and vanilla extract in a saucepan over low heat, stirring until the sugar has dissolved and the sauce is smooth.

To Serve:

 * Warm the pudding: Heat the pudding in the oven for a few minutes to warm it through.

 * Pour the sauce: Pour the warm toffee sauce over the pudding.

 * Serve: Serve the pudding warm with a scoop of vanilla ice cream or clotted cream.

Macros (Approximate, per serving):

 * Calories: 400-500

 * Protein: 10-15g

 * Fat: 25-30g

 * Carbohydrates: 50-60g

Enjoy your decadent Sticky Toffee Pudding!