• 1 cup/150g chopped butter
  • 1 cup/260g soft brown sugar
  • 3 large eggs
  • 4 1/2 tbsp treacle
  • 3 cups/340g self raising flour
  • 1 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp baking powder

For the sauce:

  • 1.5 cups milk
  • 150g butter
  • 3/4 cup/125g sugar
  • 1 1/2 tbsp treacle
  • 2 cups double cream
  • 1 tsp vanilla extract
  1. Preheat oven to 180°C/360°F.
  2. Whisk together butter, sugar, eggs and treacle then sift in self raising flour, bicarbonate of soda and baking powder.
  3. Pour in the milk gradually until you have a loose but smooth batter. Pour into a large greased bundt tin and bake for around 40 – 45 minutes.
  4. Meanwhile, make the sticky toffee sauce – heat the butter, sugar, treacle, double cream and vanilla extract.
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Sticky Toffee Bundt Cake

Ingredients

Instructions

Sticky Toffee Bundt Cake

What You’ll Need:

  • 1 cup/150g chopped butter
  • 1 cup/260g soft brown sugar
  • 3 large eggs
  • 4 1/2 tbsp treacle
  • 3 cups/340g self raising flour
  • 1 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp baking powder

For the sauce:

  • 1.5 cups milk
  • 150g butter
  • 3/4 cup/125g sugar
  • 1 1/2 tbsp treacle
  • 2 cups double cream
  • 1 tsp vanilla extract

How You Make It:

  1. Preheat oven to 180°C/360°F.
  2. Whisk together butter, sugar, eggs and treacle then sift in self raising flour, bicarbonate of soda and baking powder.
  3. Pour in the milk gradually until you have a loose but smooth batter. Pour into a large greased bundt tin and bake for around 40 – 45 minutes.
  4. Meanwhile, make the sticky toffee sauce – heat the butter, sugar, treacle, double cream and vanilla extract.

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