Mary Berry’s Easy Sticky Toffee Pudding

Recipe from: bc.co.uk/food/recipes/marys_sticky_toffee_41970

100 grams / 3½ oz butter, softened, plus extra for greasing

175 grams / 6 oz light muscovado sugar

2 large free-range eggs

225 grams / 8 ounces self-raising flour

1 teaspoon baking powder

1 teaspoon baking soda

3 tablespoons black treacle (if you can’t find this, you can substitute molasses)

9 ½ fluid ounces full-fat milk

For the Sauce:

100 grams / 3 ½ ounces butter

125 grams / 4 ½ ounces light muscovado sugar

1 tablespoons black treacle

10 fluid ounces heavy cream

1 teaspoon vanilla extract

For serving, lightly sweetened whipped cream or vanilla ice cream

Preheat the oven to 350˚F. Butter a wide, shallow 1.7-litre / 3-pint ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, baking soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth.

Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the center.

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. Serve with the cream or ice cream.

Mary Berry’s Easy Sticky Toffee Pudding

About The Author

Michelle Bernstein