This forms a tender golden crust over a sticky toffee bottom. Scoop out and enjoy.
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Serves 4-5
This forms a tender golden crust over a sticky toffee bottom. Scoop out and enjoy.
1 cup all-purpose flour
3/4 cup light brown sugar, packed
1/4 cup unsalted butter, softened
2 tsp Clabber Girl or Rumford Baking Powder
1/4 tsp salt
1/8 tsp cinnamon
3/4 cup milk
1 tsp pure vanilla extract
3/4 cup light brown sugar, firmly packed
1 1/2 cups boiling water
Preheat the oven to 350 F. Lightly butter a 4-quart baking dish and place it on a parchment paper lined baking sheet. In a bowl, hand blend the brown sugar, flour, butter, baking powder, salt, cinnamon, milk and vanilla. Spoon into the prepared pan. Then blend the boiling water and the 3/4 cup brown sugar. Pour this over the batter in the pan. Bake until the top is lightly golden about 30 min.
Serves 4-5
1 cup all-purpose flour
3/4 cup light brown sugar, packed
1/4 cup unsalted butter, softened
2 tsp Clabber Girl or Rumford Baking Powder
1/4 tsp salt
1/8 tsp cinnamon
3/4 cup milk
1 tsp pure vanilla extract
3/4 cup light brown sugar, firmly packed
1 1/2 cups boiling water
Preheat the oven to 350 F. Lightly butter a 4-quart baking dish and place it on a parchment paper lined baking sheet. In a bowl, hand blend the brown sugar, flour, butter, baking powder, salt, cinnamon, milk and vanilla. Spoon into the prepared pan. Then blend the boiling water and the 3/4 cup brown sugar. Pour this over the batter in the pan. Bake until the top is lightly golden about 30 min.