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Mary Berry Sticky Toffee Pudding
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Sticky Toffee Pudding Mary Berry

Mary Berry Easy Sticky Toffee Pudding is a perfectly moist, light dessert with lovely warm undertones of caramel. Even though this version doesn't contain dates, the muscovado sugar and treacle adds to its Christmassy feel.
Course Dessert
Cuisine British
Keyword Pudding
Prep Time 30 minutes
Cook Time 40 minutes
resting time 15 minutes
Total Time 1 hour 25 minutes
Servings 9
Calories 619kcal
Author Lea

Equipment

  • rectangular tin 30.5 x 20 cm / square tin is 25 x 25 cm (or slightly smaller)
  • electric whisk
  • large sauce pan
  • Measuring spoons
  • Parchment paper
  • mixing bowl
  • Spatula
  • Testing skewer

Ingredients

For the sponge

  • 100 g butter
  • 175 g light muscovado sugar
  • 2 large free-range eggs
  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 3 tablespoon black treacle
  • 275 m full-fat milk

For the sauce

  • 100 g butter
  • 125 g light muscovado sugar
  • 1 tablespoon black treacle
  • 300 ml pouring double cream
  • 1 teaspoon vanilla extract

Instructions

Make the sponge

  • Put all ingredients for the sponge into a mixing bowl except for the milk. Beat them with an electric whisk for around 30 seconds until they are properly incorporated. 
    With a spatula, run along the edges of the bowl and check for any lumps of dry flour or any other bit that you missed.
  • With an electric whisk at medium speed, incorporate the milk gradually into the thick batter.
  • Line a baking tin with baking paper and pour the mixture in. Level the batter evenly.
  • Bake in the preheated oven to 180C/160C Fan/Gas 4 for 30 – 40 minutes. 
  • Once cooked, remove from the oven and let the sponge cool down a little bit before serving. 

Make the sauce

  • Melt all ingredients for the sauce slowly in a saucepan. Stir regularly.
    Once the sugar dissolves and the butter melts, turn the heat up and bring the sauce to a boil. Stir a few times and remove it from the heat.
  • Cut the cake while it is still slightly warm. Served with a generous amount of the sauce. It also tastes amazing with a spoon of thick cream or dollop of ice cream.  

Notes

➤ Please visit the BBC Food Website for the original Mary Berry Sticky Toffee Pudding Recipe and her directions. 

Nutrition

Calories: 619kcal | Carbohydrates: 59g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 133mg | Sodium: 318mg | Potassium: 326mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1148IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 2mg