Toffee Pudding with Butterscotch Sauce

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup brown sugar (packed)
• 2 large eggs
• 1/2 cup milk
• 1 cup brown sugar (for the sauce)
• 1/2 cup heavy cream
• 1/4 cup unsalted butter (for the sauce)
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a similar heatproof dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the milk until fully combined.
5. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
6. Pour the batter into the prepared pan and smooth the top. Place the pan in a larger baking dish filled with hot water, creating a steam bath.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden.
8. While the pudding bakes, prepare the butterscotch sauce by combining all the sauce ingredients in a saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes.
9. Once the pudding is done, remove it from the oven and let it cool for a few minutes before inverting it onto a serving plate.
10. Drizzle the warm butterscotch sauce over the pudding generously, allowing it to soak in and create a deliciously sticky topping.