mary berry sticky toffee pudding

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

Ingredients

• 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

Method

1. Preheat the oven to 180c/ Fan 160c / Gas 4 and lightly grease a 2 litre shallow ovenproof dish.
2. 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.
3. 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.
4. 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.
5. Pour half the sauce over the pudding in its dish and serve warm with extra sauce and cream.

mary berry sticky toffee pudding

Ingredients

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

The Recipe

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.

Notes

• 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.

Ingredients

	For the pudding:
100g (4oz)	butter, softened, plus extra for greasing
175g (6oz)	light muscovado sugar (see tip)
225g (8oz)	self-raising flour
1 tsp	baking powder
1 tsp	bicarbonate of soda
3 tbsp	black treacle
2	eggs
275ml (9½fl oz)	milk
	For the toffee sauce:
100g (4oz)	butter
125g (4oz)	light muscovado sugar
1 tbsp	black treacle
300ml (10fl oz)	pouring double cream
1 tsp	vanilla extract

Method

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.

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