This Mary Berry Sticky Toffee Pudding is a rich and moist recipe, which is made with light muscovado sugar and black treacle. It’s the ultimate comfort food recipe, ready in about an hour.
Mary Berry Sticky Toffee Pudding Ingredients
For the pudding:
- 100g (4oz) butter, softened, plus extra for greasing
- 175g (6oz) light muscovado sugar
- 225g (8oz) self-raising flour
- 1 tsp. baking powder
- 1 tsp. bicarbonate of soda
- 3 tbsp. black treacle
- 2 large eggs
- 275ml (9½fl oz) milk
For the toffee sauce:
- 100g (4oz) butter
- 125g (4oz) light muscovado sugar
- 1 tbsp. black treacle
- 300ml (10fl oz) pouring double cream
- 1 tsp. vanilla extract
How To Make Mary Berry’s Sticky Toffee Pudding
- Prep the oven and make the batter: Preheat the oven to 180°C/160°C fan/Gas 4 and grease a 1.75-litre (3-pint) shallow ovenproof dish with butter. In a large bowl, measure the butter, sugar, flour, baking powder, bicarbonate of soda, treacle, and eggs.
- Combine the batter: Whisk using an electric hand whisk for about 30 seconds or until everything is combined. Gradually pour in the milk and continue to whisk until the batter is smooth.
- Bake the pudding: Pour the batter into the prepared dish and bake for 35–40 minutes, or until it is well risen and springs back when you touch the center.
- Make the sauce: While the pudding bakes, measure all the sauce ingredients into a saucepan. Stir over a low heat until the butter has melted and the sugar has dissolved. Bring to a boil and cook, stirring, for a few minutes until the sauce has thickened.
- Serve: To serve, pour half of the warm sauce over the pudding as soon as it comes out of the oven. Serve the rest of the sauce in a jug on the side.
Recipe Tips
- How to get the perfect texture? Mary Berry’s “all-in-one” method is key to this easy recipe. Putting all the pudding ingredients in the bowl at once and whisking them together creates a surprisingly light and even sponge.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dessert. The pudding can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead and stored in the fridge.
- What is black treacle? Black treacle is a thick, dark, and sticky syrup, similar to molasses but with a slightly more bitter, licorice-like flavor. It’s a key ingredient for the deep, rich flavor of a classic sticky toffee pudding.
- Can I use a different sugar? Light muscovado sugar is recommended for its fudgy, caramel-like flavor. You can substitute it with dark brown sugar for an even stronger toffee taste.
What To Serve With Sticky Toffee Pudding
This is a very rich and sweet dessert that is perfectly balanced by something cool and creamy.
- A scoop of high-quality vanilla ice cream
- A dollop of clotted cream or a drizzle of heavy cream
- A pouring of warm custard
How To Store Sticky Toffee Pudding
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave before serving.
Sticky Toffee Pudding Nutrition Facts
- Serving Size: 1 serving
- Calories: 650 kcal
- Fat: 40g
- Carbohydrates: 70g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is Mary Berry’s version, which is notable for not containing dates, a common ingredient in many other recipes. Instead, it gets its deep flavor from the black treacle and muscovado sugar.
The recipe notes that the batter may have a slightly curdled look after the milk is added. This is normal and will bake out perfectly, so don’t worry.
If your sauce seems too thin, simply continue to boil it for another minute or two, stirring constantly, until it has reduced and thickened to your desired consistency.
Try More Recipes:
- Mary Berry Raspberry Pavlova Recipe
- Mary Berry Pear Pavlova Recipe
- Mary Berry Easter Lemon Pavlova Recipe
Mary Berry Sticky Toffee Pudding Recipe
Description
A classic, gooey, and surprisingly light British dessert, featuring a moist sponge and a rich, buttery toffee sauce.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease a 1.75-litre ovenproof dish.
- In a large bowl, combine all the pudding ingredients except the milk. Whisk with an electric mixer for 30 seconds until combined.
- Gradually whisk in the milk until the batter is smooth.
- Pour the batter into the prepared dish and bake for 35-40 minutes until risen and springy.
- While the pudding bakes, make the sauce by gently heating all the sauce ingredients in a saucepan until the sugar has dissolved, then boil for a few minutes until thickened.
- Pour half the sauce over the hot pudding and serve the rest on the side.
Notes
- The “all-in-one” method for the pudding batter makes this recipe incredibly quick and easy.
- For the best flavor, use a good quality light muscovado sugar.
- This pudding is best served warm from the oven while the sauce is hot and gooey.
- This is a perfect make-ahead dessert for a dinner party.
