Sticky toffee pudding is one of those seasonal desserts that look irresistible and seem a lot more complicated to make than they actually are. Mary Berry makes it even easier to make your own pudding at home with a straightforward recipe that can be prepared in half an hour and bakes in just 30 minutes to an hour. The chef and food writer demonstrated her method, which somewhat surprisingly excludes dates from the ingredient list, in her series Mary Berry Everyday.
Sharing the recipe, which serves six, online, BBC Food said: “Mary’s all-in-one sticky toffee pudding is sticky, gooey and surprisingly light and easy. Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve.”
How to make homemade sticky toffee pudding
Ingredients
- 100g butter, softened, plus extra for greasing
- 175g light muscovado sugar
- Two large free-range eggs
- 225g self-raising flour
- One tsp baking powder
- One tsp bicarbonate of soda
- Three tbsp black treacle
- 275ml full-fat milk
- Double cream or vanilla ice cream, to serve
- For the sauce
- 100g butter
- 125g light muscovado sugar
- One tbsp black treacle
- 300ml pouring double cream
- One tsp vanilla extract
Method
Preheat the oven to 180C (160C for fan ovens) or Gas Mark four, and lightly grease a broad, shallow ovenproof dish with a 1.7-litre (3-pint) capacity using butter.
In a large mixing bowl, combine the softened butter, caster sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and treacle. Using a handheld electric whisk, beat the mixture for around 30 seconds, or just until everything is well blended. Slowly add the milk in stages, continuing to whisk until the batter is completely smooth and lump-free.
Transfer the mixture into the greased dish, spreading it evenly. Bake in the centre of the oven for 35 to 40 minutes, or until the sponge has risen nicely and feels firm and springy when gently pressed in the middle.
For the sauce, place all the ingredients into a saucepan and heat gently. Stir continuously over low heat until the sugar has fully dissolved and the butter has melted. Increase the heat slightly and bring the mixture to a gentle boil, stirring constantly for one minute.
When ready to serve, pour half of the hot sauce over the freshly baked pudding while still in the dish. Serve the remaining sauce separately, accompanied by pouring cream or a scoop of ice cream.