Sticky toffee pudding is one of those classic dishes that always hits the spot no matter how many times you have it.
Ideal for completing any meal at a restaurant or pub, its sweet sponge drenched in a golden treacle sauce is always a delight – especially when paired with ice cream.
Despite seeming complex, baking icon Mary Berry assures it’s ‘surprisingly easy’ to create this treat.
Her version of sticky toffee pudding strikes the perfect balance between ‘sticky and gooey’, and can be prepared in under an hour.
Guaranteed to impress guests, the dessert consists of two straightforward components: the sponge and the glaze, both effortlessly easy to make, reports the Express.
With common kitchen ingredients like flour, baking soda, and treacle, you won’t need to buy any pricey additions either. The dish is conveniently made in one pan, serving six, making it a great family dessert choice.
On the BBC Food website, the description states: “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.”
Here’s how you can make it at home.
Mary Berry’s sticky toffee pudding
Ingredients – for the sponge
- 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
Start by preheating your oven to 180C/160C Fan/Gas 4 and greasing a wide shallow 1.7-litre/3-pint ovenproof dish with butter.
Next, combine the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle in a mixing bowl. Use an electric handheld whisk to beat the mixture for about 30 seconds or until it’s combined.
Then gradually pour in the milk while continuing to whisk until the mixture is smooth.
Pour this mixture into your prepared dish and bake it for 35-40 minutes or until it has risen well and is springy in the centre.
For the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring this to the boil, stirring for a minute.
When you’re ready to serve, pour half the sauce over the pudding in the baking dish, and serve with cream or ice cream.