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Preheat your oven to 160C Fan / 180C.
Place all your ingredients for the pudding (except the milk) into a large bowl and whisk together until well combined.
Pour the milk into the bowl in three stages, whisking in between each addition.
Pour your mixture into a greased casserole dish. Mine was a 28cm x 18cm rectangular baking tin. Pop into the oven for about 40 minutes. It should have risen up. Remove from the oven and allow to cool slightly in the dish - this is where you will serve it from.
Whilst the pudding is in the oven, you can make your sauce. Pop all your ingredients into a small saucepan, allowing the butter to melt and the sugar to dissolve. Keep stirring. Bring to the boil and stir for a few minutes more before removing from the heat. The sticky toffee sauce will thicken a lot as it cools.
Cut your sponge into squares as big as you like. If they've completely cooled, I'd recommend briefly heating it in the microwave again.
Top with a scoop of vanilla ice cream, if using.
Pour a little of the hot, sticky toffee sauce over each portion of sticky toffee pudding. I always like to eat it hot. Serve with custard as well, if you like. Enjoy!