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Mary Berry’s Sticky Toffee Pudding

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.

From the book

Introduction

An everyday classic that always goes down well. I like to serve a large, family-sized version of the pudding and spoon or cut it into squares to serve. For true addicts, see also page 280 of Mary Berry Everyday for sticky toffee pudding transformed into cupcakes!

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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

Essential kit

You will need: a 1.75-litre (3-pint) wide-based, shallow ovenproof dish

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.

PREPARE AHEAD: Can be cooked up to a day ahead and reheated.

The sauce can be made up to 3 days ahead.

MARY’S EVERYDAY TIP: Muscovado sugar is unrefined sugar made from sugar cane and, with its fudgy, lightly caramel flavour, it is perfect for this recipe. For a stronger toffee taste, closer to the liquorice flavour of black treacle, you could use dark muscovado sugar instead.

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From the book: Mary Berry Everyday

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