Mary Berry's Sticky Toffee Pudding

A slice of sticky toffee pudding on a plate.

5 from 2 votes

Mary Berry's Sticky Toffee Pudding

Mary Berry's Sticky Toffee Pudding with butterscotch sauce and served with vanilla ice cream, one of the finest British desserts that is surprisingly really easy to make with very little prep and a few very simple ingredients. This tray bake sticky toffee pudding has no dates in it, its sweetness coming from the black treacle and light brown sugar.

Prep Time15

Cook Time30

Cooling Time15

Total Time1

Course: Dessert

Cuisine: British

Servings: slices

Calories: 373kcal

Author: Daniela Apostol

Ingredients

For the sponge

100 g butter, softened
175 g light brown sugar
2 large eggs
1 teaspoon baking powder, levelled
1 teaspoon bicarbonate of soda, levelled
3 tablespoon black treacle ( or molasses)
225 g self-raising flour
275 ml full-fat milk

For the butterscotch sauce

300 ml double cream (heavy cream)
100 g butter
1 tablespoon black treacle
1 teaspoon vanilla extract
125 g light brown sugar

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit, 160 degrees fan oven).
To make the sponge, add the light brown sugar to a bowl together with the butter, and use a hand mixer to beat them together until creamy.
Add the eggs one by one, beating well after each addition.
Sift in the flour, add the bicarb of soda, baking powder, milk and treacle, and beat well to get a smooth batter.
Butter a baking dish (mine is 27x21 cm, 11 x 8.5 inches), and pour the batter in, levelling it well.
Bake for 30 minutes until the sponge is well risen, and a skewer inserted in the middle comes out clean.
Remove from the oven, and allow it to cool for 10-15 minutes.
To make the sauce, cut the butter into cubes, and add it to a pan set over a low to medium heat.
Add the light brown sugar, and mix so the butter can melt.
Pour in the cream, treacle and vanilla extract, and whisk well to get a smooth sauce.
Once it comes to a boil, let it bubble up for a minute, then remove it from the heat.
Pour half of the sauce over the warm sponge, and reserve the rest of the sauce of serving with the cake.

Video

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.

Individual sticky toffee puddings might look posh, but a tray bake cake is always easier to make, as you only have to deal with one dish, and very little effort. Make sure you butter the dish very well, otherwise the sponge will stick to it, and it will be harder to remove without it breaking.
The butter used for the sponge has to be really soft, otherwise the batter will be lumpy, and won't rise well. Plus, it will be rather hard to beat it with the sugar, without having buttery sugar flying everywhere - been there, done that!
Pour the toffee sauce over the sponge while it's still warm, so it can be soaked better. Even if you serve the cake with extra sauce, topping the sponge it it will ensure a moister, softer sponge.

Nutrition