Mary Berry’s sticky toffee pudding is the perfect dessert for a cold autumn evenings after a hearty meal – and the best part is that it only takes 30 minutes to prepare
While you can easily pick up a sticky toffee pudding from your local supermarket, there’s something quite satisfying about saying you’ve made your own, plus homemade always tatses better.
And with Mary Berry’s easy-to-follow recipe, it doesn’t take much effort to whip up this delicious dessert. Perfect for those chillier evenings as the weather turns increasingly wet and cold, sticky toffee pudding is the ultimate comfort food. Despite its sticky and gooey appearance, which might suggest a heavy dessert, if done correctly, your sticky toffee pudding will be surprisingly light. It takes less than half an hour to prepare, cooks in 30-60 minutes and serves six people and you’ll need a 1.7ltr ovenproof dish and an electric whisk, reports the Express. Here’s how to make sticky toffee pudding using Mary Berry’s recipe.
Ingredients.
- 100g butter, softened, plus extra for greasing
- 175g light muscovado sugar
- Two large eggs
- 225g self-raising flour
- One tsp baking powder
- One tsp bicarbonate of soda
- Three tbsp black treacle
- 275ml full-fat milk
- Double cream or vanilla ice cream, to serve
- For the sauce
- 100g butter
- 125g light muscovado sugar
- One tbsp black treacle
- 300ml pouring double cream
- One tsp vanilla extract
Method
- Preheat your oven to 180C (160C fan/gas four). Butter your ovenproof dish. Place the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Whisk until everything is combined.
- Gradually pour in the milk, whisking again until smooth. Pour this mixture into your prepared dish. Bake for between 35 to 40 minutes or until well risen and springy in the centre. Place 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 cream or ice cream.
