- Preheat oven to 180°C/360°F.
- Whisk together butter, sugar, eggs and treacle then sift in self raising flour, bicarbonate of soda and baking powder.
- 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.
- Meanwhile, make the sticky toffee sauce - heat the butter, sugar, treacle, double cream and vanilla extract.