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mary berry sticky toffee pudding
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.
In fact Sticky Toffee Pudding is an ideal dinner party dessert as the sponge can be made ahead (it can even be frozen for the future.) The toffee sauce can be made at the last minute and the whole thing put together. So it also an ideal dessert for if you need a break between your main course on pudding as it will be ready to go in just 10 minutes.
FOR THE SPONGE
FOR THE SAUCE
- 100 g butter
- 125 g light muscovado sugar
- 1 tbsp black treacle
- 300 ml pouring double cream
- 1 tsp vanilla extract
rectangular tin 30.5 x 20 cm / square tin is 25 x 25 cm (or slightly smaller)
large sauce pan
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.
mary berry sticky toffee pudding with ginger
- 75g soft butter
- 150g light muscovado sugar
- 2 large eggs
- 175g self-raising flour
- 1tsp bicarbonate of soda
- 2tbsp black treacle
- 1tsp vanilla extract
- 125ml milk
- 5 bulbs of stem ginger in syrup, drained and finely chopped
For the sauce:
- 110g soft butter
- 250g light muscovado sugar
- 400ml double cream
- 1 1/2 tsp vanilla extract
- Preheat the oven to 180c/ Fan 160c / Gas 4 and lightly grease a 2 litre shallow ovenproof dish.
- First make the pudding – measure the soft butter and sugar into a mixing bowl. Whisk using an electric hand whisk until light and creamy. Add the other ingredients and whisk again until a smooth, thick batter forms.
- Pour into the prepared dish and bake in the preheated oven for about 50-55 minutes until well risen and coming away from the sides of the dish and springy to the touch.
- To make the sauce, measure all the ingredients into a saucepan. Gently heat until the butter has melted and then boil for a couple of minutes, stirring all the time.
- Pour half the sauce over the pudding in its dish and serve warm with extra sauce and cream.
mary berry sticky toffee pudding
For the cake
- 6 tablespoons unsalted butter, room temperature, plus more for greasing the pan
- 1 cup light brown sugar, packed
- 2 large eggs, beaten
- 1 tablespoon coffee extract (I didn’t use this)
- 1 ½ cups self-rising flour (if you don’t have any in the house you can make your own by using this proportion: into 1 cup regular flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt)
- 1 cup pitted dried dates, roughly chopped
- 1 cup walnuts, roughly chopped
- 3/4 cup hot water
For the toffee sauce
- 9 tablespoons unsalted butter
- 1 ¼ cups light brown sugar, packed
- 6 tablespoons heavy cream
- 3/4 cup walnuts, roughly chopped
1. Preheat oven to 350. Butter an 8-inch square cake pan and line the bottom with parchment paper. Set aside.
2. To make the cake: Place the butter, sugar, eggs, coffee extract (if using) and flour into the large bowl of an electric mixer. Beat the mixture until smooth and well blended. Stir in the dates, walnuts and hot water and then pour into the pan
3. Bake 45-50 minutes until cake is browned on the top and springs back when you gently poke it with the tip of your finger.
4. To make the toffee sauce: about 10 minutes before cake is done, put the butter and sugar into a small saucepan and heat over low heat, stirring until the butter melts and the sugar is dissolved. Stir in the cream and nuts and allow it to heat through.
5. When cake is done, remove from the oven and cut into squares. Transfer to serving plates or bowls and top generously with the hot toffee sauce. Serve immediately. Leftover sauce can be stored in an airtight container in the fridge and reheated in a saucepan over low heat (this would be quite yummy over ice cream too!!)
mary berry sticky toffee pudding daily mail
The best Sticky Toffee Pudding is from Mary Berry. The fluffy sponge cake that is topped with warm caramel is just the right amount of sweetness for the perfect English dessert.
- 7 tbsp butter softened, plus extra for greasing
- ⅔ cup muscovado sugar
- 2 eggs
- 1 cup self-raising flour
- 1 tsp baking powder
- 1 tsp soda
- 3 tbsp black treacle
- 1 ½ cup whole milk
For the sauce
- 7 tbsp butter
- ½ cup muscovado sugar
- 1 tbsp black treacle
- 1 ¼ cup heavy cream
Preheat oven at 350º degree.
Put the butter, sugar, eggs, flour, baking powder, soda and treacle into a mixing bowl.
Beat using a mixer for about 30 seconds or until combined.
Pour in the milk gradually and whisk again until smooth.
Butter a square cake pan and pour mix.
Bake for 35–40 minutes or until well risen and springy in the centre.
To make 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 to the boil, stirring for a minute.
To serve, pour half the sauce over the pudding in the baking dish.
- You can use dates to substitute the treacle by ⅔ cup Medjool dates that are pitted and finely chopped with ½ cup boiling water. It should become a paste caramel consistency.
- The cake can be kept for up-to 3 days.
- I like it warm so I sometimes heat it up for about 20 seconds to have it warm. I prefer a scoop of vanilla ice cream and drip the caramel sauce on top.
mary berry sticky toffee pudding recipe
Sticky toffee pudding might just be the most popular dessert of all time, and this classic version, as seen on BBC2’s Mary Berry Everyday, is a guaranteed crowdpleaser.
|For the pudding:
|butter, softened, plus extra for greasing
|light muscovado sugar (see tip)
|bicarbonate of soda
|275ml (9½fl oz)
|For the toffee sauce:
|light muscovado sugar
|300ml (10fl oz)
|pouring double cream
1. You will need a 1.75-litre (3-pint) wide-based, shallow ovenproof dish. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with butter.
2. Measure the butter and sugar into a large bowl with the flour, baking powder, bicarbonate of soda and treacle (see tip), and add the eggs. Whisk using an electric hand whisk for about 30 seconds or until combined. Gradually pour in the milk and whisk until smooth. Expect it to have a slightly curdled look.
3. Pour the batter into the prepared dish and bake in the oven for 35–40 minutes or until well risen and springing up in the centre.
4. Meanwhile make the sauce. Measure all the ingredients into a saucepan and stir over a low heat until the butter has melted and the sugar is dissolved. Bring to the boil and cook, stirring, for a few minutes until thickened.
5. To serve, pour half the sauce over the pudding when it comes out of the oven and serve the rest in a jug on the side. Serve with cream or ice cream.
How to know sticky toffee cake is baked?
Because of the cake’s dark colour and its moisture levels, it can be tricky to judge when it is cooked. To be sure, I do a 3 step check:
- The cake springs back in the middle when gently pushed with a finger.
- The sponge shrinks a little bit from the edges of the tin.
- A skewer comes out completely dry and clean when inserted into the cake.
An under-baked cake will deflate and lose its height once it starts cooling down. It will also have a compact gooey texture.