50g light brown sugar 225g plain flour 1 tsp ground ginger ½ tsp bicarbonate of soda 2 medium eggs Preheat the oven to 170C/150C fan/gas 3. Butter a 22cm loaf tin or equivalent (about 1.3 litre ...

Preheat the oven to 180°C. Sieve all the dry ingredients together. Gently warm the brown sugar with the cubed butter and treacle. Add milk. Allow to cool a little and stir into the dry ingredients.

Note: "When my friend Steven Brown asked me to design a dessert program for his now-famous Tilia restaurant, he had two requests: There had to be a butterscotch pudding and a sticky toffee-date cake," ...

This Sticky Toffee Ayrshire Broonie is a rich, spiced Scottish dessert that combines the warming flavours of gingerbread with a gooey toffee sauce — a twist on the classic sticky toffee pudding. Based ...