Sticky toffee layered pudding

Serves 8

160g softened butter, plus extra for greasing 285g caster sugar 4 eggs 100g self-raising flour 750ml milk, plus 1 tbsp 40g cornflour 1 tbsp vanilla bean paste 425g double cream 20 x 25cm baking tin Preheat the oven to 190°C/gas mark 5 and grease the baking tin. In a large mixing bowl, cream 60g of the butter and 75g of the sugar together for 3 mins until smooth and creamy. Beat in 1 egg, then fold in the flour until completely combined. Stir in the 1 tbsp of milk and pour the mixture into the prepared tin, levelling it out with a spatula. Bake for 15 mins until golden and cooked through. Allow to cool. To make the custard layer, whisk the remaining 3 eggs in a large jug, then whisk in the milk. In a large saucepan, off the heat, combine the cornflour and 110g of the sugar, then add approximately 50ml of the milk mixture and the vanilla. Stir into a smooth paste, then add the remaining milk mixture gradually, whisking constantly. Place on the heat and bring to a simmer, still whisking. Simmer for 10-15 mins until thickened. Pour the custard onto the pudding immediately and level out with a spatula. Leave to chill for 1 hr. In the meantime, to make the toffee, place the rest of the butter and sugar in a large saucepan. Heat on medium and melt the butter until a liquid. Simmer, stirring, for 5 mins until the mixture turns golden. Stir in 125g of the double cream and cook, while stirring, on a high heat for 3 mins until thick. Allow to cool for 5 mins, then pour over the custard layer, reserving a couple of spoonfuls to drizzle. Leave to chill for 1 hr. In a large bowl, whip the remaining cream with an electric whisk for 3 mins until thick. Spread the cream over the custard and drizzle with the reserved toffee. Leave to chill for 1 hr, then serve.