Name: Mary Berry Sticky Toffee Pudding Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: British
Ingredients: 175g dates (pitted and chopped) – Adds natural sweetness and moisture to the cake.; 300ml boiling water – Helps soften the dates.; 1 tsp bicarbonate of soda – Lightens the sponge and enhances texture.; 75g butter (softened) – Adds richness and a soft crumb.; 150g caster sugar – Sweetens the sponge.; 2 large eggs – Provides structure and helps with the rise.; 175g self-raising flour – Gives the sponge a tender structure.; 1 tsp vanilla extract – Enhances the flavor.; 200g light muscovado sugar – Sweetens and adds caramel notes.; 25g butter – Creates a smooth, rich sauce.; 300ml double cream – Adds creaminess and depth.; 1 tbsp black treacle or golden syrup – Adds a touch of molasses flavor.

Mary Berry Sticky Toffee Pudding Recipe

Print Recipe

Mary Berry’s Sticky Toffee Pudding is a traditional British dessert with a soft, date-filled sponge cake soaked in a warm, gooey toffee sauce. The combination of the dark, moist cake with the rich, caramelized sauce creates an unforgettable flavor that’s both deeply satisfying and comforting. Known for its simplicity and richness, this pudding is a crowd-pleaser and a favorite for holiday gatherings.

Author: Ekani Ella
Prep Time: 20
Cook Time: 30
Total Time: 50 minutes
Yield: 8 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

For the Sponge

175g dates (pitted and chopped) – Adds natural sweetness and moisture to the cake.
300ml boiling water – Helps soften the dates.
1 tsp bicarbonate of soda – Lightens the sponge and enhances texture.
75g butter (softened) – Adds richness and a soft crumb.
150g caster sugar – Sweetens the sponge.
2 large eggs – Provides structure and helps with the rise.
175g self-raising flour – Gives the sponge a tender structure.
1 tsp vanilla extract – Enhances the flavor.

For the Toffee Sauce

200g light muscovado sugar – Sweetens and adds caramel notes.
25g butter – Creates a smooth, rich sauce.
300ml double cream – Adds creaminess and depth.
1 tbsp black treacle or golden syrup – Adds a touch of molasses flavor.

Instructions

Step 1: Prepare the Dates

Place the chopped dates in a bowl and pour over the boiling water. Add the bicarbonate of soda, stir, and let the mixture sit for about 10 minutes. This helps soften the dates and break them down for a smoother sponge.

Step 2: Cream the Butter and Sugar

In a separate mixing bowl, cream the softened butter and caster sugar together until light and fluffy. Use a hand mixer or whisk, and beat for about 3 minutes.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and mix until fully incorporated.

Step 4: Add the Flour and Date Mixture

Fold in the self-raising flour gently, followed by the softened date mixture, until you have a smooth batter.

Step 5: Pour into Baking Dish and Bake

Preheat your oven to 180°C (350°F). Grease an 8-inch baking dish, then pour the batter into it, smoothing the top. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean.

Step 6: Prepare the Toffee Sauce

While the sponge is baking, make the toffee sauce. In a saucepan over medium heat, combine the muscovado sugar, butter, cream, and black treacle or golden syrup. Stir continuously until the butter has melted and the sauce is smooth. Let it simmer for 2-3 minutes, then remove from heat.

Step 7: Serve the Sticky Toffee Pudding

Once the sponge is baked, let it cool for a few minutes. Serve each portion with a generous drizzle of the warm toffee sauce, and pair with vanilla ice cream, whipped cream, or custard for extra indulgence.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-sticky-toffee-pudding-recipe/