Serves 6

Ingredients:
Special equipment 9 x 13in
(23 x 33cm) baking dish, greased,
lined with baking parchment,
and greased
7 tbsp butter, at
room temperature
3⁄4 cup light brown sugar
2 eggs
13⁄4 cups self-rising flour
2 tbsp molasses
5fl oz (150ml) milk
13⁄4oz (50g) walnuts, chopped

For the toffee sauce
scant 3⁄4 cup light brown sugar
1⁄2 cup honey
3 tbsp butter
6oz can evaporated milk

Method:
1 Preheat the oven to 350˚F (180˚C). Put the butter, sugar, eggs, flour, and molasses into a bowl and whisk with an electric whisk until combined. Slowly add the milk, whisking until smooth. Pour into the lined pan and sprinkle with the walnuts.

2 Bake for 30–35 minutes (40 minutes for two puddings) or until well risen, just firm in the middle, and lightly golden brown. Keep warm.

3 To make the sauce, put the sugar, honey, and butter into a saucepan and stir over low heat until the sugar has dissolved, the butter has melted, and all the ingredients are combined. Simmer for 5 minutes, then remove from the heat and stir in the evaporated milk.

4 Cut the pudding into squares and serve warm with the warm toffee sauce.

PREPARE AHEAD AND FREEZE
The pudding can be made up to 1 day ahead. Freeze for up to 2 months. The sauce can be made up to 5 days ahead. Not suitable for freezing.

Toffee pudding with warm toffee sauce Recipe