For more simplicity, recipe can be done in Magimix or stand mixer.

Ingredients

• 225g Self-raising flour
• 175g Dark Muscovado Sugar
• 2 Large eggs
• 275ml Milk
• 1 tsp Baking Powder
• 1 tsp Bicarbonate of Soda
• 3 tbsp Golden Syrup
• 100g butter

For the sauce

• 75g Butter
• 120g Dark Muscovado Sugar
• 1 tbsp Golden Syrup
• 300ml Double Cream

Preheat the oven to 165c / Gas Mark 4 and gather an oven proof baking dish (at least 3 litres). Line the dish with baking paper or rub with butter to prevent sticking.

Place all ingredients except the milk into a large mixing bowl and begin to whisk together.

Once mixture starting to come together, slowly start pouring small portions of milk to the mix.

Mixture should be a thick caramel coloured liquid once all combined, like below image. Add to liquid to your dish and place in oven for 35-40 minutes.

Whilst the pudding is baking, we can start to make the sauce and we begin by melting the butter in a saucepan.

Once butter is melted we add the sugar and whisk until this too has melted into butter.

Add the remaining ingredients whisk together and bring to the boil. Once at boiling, whisk for 1 minute and take off the heat.

This can be left to stand until the pudding is out the oven. As soon as pudding is out a few pricks of the pudding can be done and sauce poured over the top.

Recipe inspired by Mary Berrys easy sticky toffee pudding found at:

https://www.bbc.co.uk/food/recipes/marys_sticky_toffee_41970