RECIPE: Sticky Toffee Pudding Muffins

I did the Easter dinner and dessert and thought I would share my muffin recipe.

Serves 18

Ingredients (for the muffins):

• 200g butter

• 325g demerara sugar

• 4 eggs

• 450g self raising flour

• 5 tbsp black treacle

• 350ml full fat milk

Ingredients (for the sauce):

• 200g butter

• 250g demerara sugar

• 2 tbsp black treacle

• 600ml double cream (pouring)

• 2 tsp vanilla paste

Method:

Step 1: Preheat the oven to 180°C

Step 2: Cream the butter and sugar together

Step 3: Add the flour and treacle to the mixture and mix it together

Step 4: Beat the eggs together and add to the mixture and mix it together

Step 5: Gradually add the milk to the mixture and mix in until smooth

Step 6: Put muffin cases in the muffin tins and add the mixture into the cases, two thirds of the case to be filled and cooked for 20 to 25 minutes

Step 7: For the sauce add all of the ingredients in a pan and put it on a low heat and mix together until the butter has melted and all the ingredients have combined together

Step 8: Once the cakes are ready cut a hole into the cakes and fill with the sauce and let them cool down together, if you don't want the sauce you could ask custard

Step 9: You can eat them once they have cooled down or straight the way, I like to reheat them and add extra sauce