Mary Berry Sticky Toffee Pudding​ Recipe

This decadent Mary Berry Sticky Toffee Pudding is the ultimate comfort food dessert, with a light and fluffy sponge soaked in a rich, buttery toffee sauce. It is made with simple ingredients like self-raising flour, muscovado sugar, and black treacle, creating a wonderfully moist and gooey treat. This recipe is a perfect choice for a weeknight dinner or a special gathering, and it’s guaranteed to be a crowd-pleaser.

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Mary Berry Sticky Toffee Pudding Ingredients

For the Pudding:

• 100g butter, softened, plus extra for greasing
• 175g light muscovado sugar
• 2 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 3 tbsp black treacle
• 275ml milk

For the Toffee Sauce:

• 100g butter
• 125g light muscovado sugar
• 1 tbsp black treacle
• 300ml double cream
• 1 tsp vanilla extract

How To Make Mary Berry Sticky Toffee Pudding

1. Prepare the baking dish and oven: Preheat your oven to 180°C/160°C fan/Gas 4. Lightly grease a wide, shallow 1.7-litre ovenproof dish with butter.
2. Make the pudding batter: In a large mixing bowl, combine the softened butter, light muscovado sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and black treacle.
3. Whisk the ingredients: Using an electric hand whisk, beat the mixture for about 30 seconds until everything is well combined. Gradually pour in the milk and continue to whisk until the batter is smooth. It might have a slightly curdled appearance, which is completely normal.
4. Bake the pudding: Pour the batter into the prepared dish and bake for 35 to 40 minutes, or until the pudding is well-risen, golden brown, and springs back when you gently touch the center.
5. Make the toffee sauce: About 10 minutes before the pudding is ready, start preparing the sauce. In a saucepan, combine all the sauce ingredients: butter, muscovado sugar, black treacle, double cream, and vanilla extract.
6. Simmer the sauce: Heat the saucepan gently over a low heat, stirring continuously until the butter has melted and the sugar has dissolved. Bring the mixture to a boil, then reduce the heat and simmer, stirring, for a few minutes until it has thickened slightly.
7. Serve the pudding: Pour half of the warm toffee sauce over the hot pudding immediately after it comes out of the oven. Serve the rest of the sauce in a separate jug on the side for people to add more as they wish.

Recipe Tips

• Use room temperature ingredients: For the best, smoothest batter, make sure your butter, eggs, and milk are all at room temperature before you start. This helps prevent the mixture from curdling.
• Don’t overmix the batter: Once all the ingredients are combined, stop whisking. Overmixing can result in a tough, dense pudding. A short whisk is all that’s needed.
• Keep an eye on the sauce: When making the toffee sauce, be sure to keep the heat low at first to melt the butter and dissolve the sugar properly. Once it boils, it will thicken quickly, so don’t leave it unattended.
• The role of black treacle: The black treacle gives the pudding its distinct, rich, and slightly bitter caramel flavor that makes it so much more complex than a standard brown sugar pudding. Don’t skip it!

What To Serve Sticky Toffee Pudding

This warm and rich sticky toffee pudding is best served with a generous pour of the toffee sauce. It is classic to serve it with a scoop of vanilla ice cream, which creates a wonderful contrast of hot and cold. For a more traditional British experience, serve it with a dollop of clotted cream or a jug of thick custard.

How To Store Sticky Toffee Pudding Leftovers

• Refrigerate: The pudding can be stored, covered, in the refrigerator for up to 3 days. To reheat, you can place a serving in the microwave for 30-40 seconds, or cover the dish with foil and warm it in the oven at 180°C/160°C fan for 15-20 minutes.
• Freeze: This pudding freezes very well. Once it has cooled completely, wrap it tightly in cling film and then foil, and place it in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Mary Berry Sticky Toffee Pudding Nutrition Facts

• Servings: 8 servings
• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 90mg
• Sodium: 305mg
• Total Carbohydrate: 55g
• Dietary Fiber: 1g
• Sugars: 45g
• Protein: 4g

Frequently Asked Questions

• Does this recipe use dates? No, this specific Mary Berry recipe is a classic version that does not use dates. The dark, rich flavor comes from the combination of light muscovado sugar and black treacle.
• Can I make the sauce ahead of time? Yes, the toffee sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat it in a small saucepan or in the microwave.
• What is muscovado sugar? Muscovado sugar is a type of unrefined cane sugar. It has a sticky, wet-sand texture and a strong molasses flavor. Light muscovado sugar has a mellow caramel taste, while dark muscovado is richer and more intense.

Try More Recipes:

• Mary Berry Raspberry Pavlova​ Recipe
• Mary Berry Pear Pavlova Recipe​
• Mary Berry Easter Lemon Pavlova​ Recipe