Hi, welcome to solsarin site in this post we want to talk about“mary berry sticky toffee pudding”,
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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.
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.
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.
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!!)
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.
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: | |
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 |
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.
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:
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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