Sticky Toffee Pudding from Mary Berry

Recipe from England! 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.

Let’s not forget a scoop of vanilla ice cream on top with drizzling caramel with sprinkled sea salt, yummy! So easy to make and yet no one would ever know. Definitely of my top 5 best desserts to make for Thanksgiving or Christmas.

I love dessert and always look at a menu for dessert first when at a restaurnat. When I first had this for the first time, I was hooked for life. True love and knowing one makes it better than Mary Berry.

She is the Martha Stewart of England. She is in her 80s and I think she has probably perfected the recipe better than anyone else. I would think, she probably has made it about 1000’s times by now.

What Makes Mary's Sticky Toffee Pudding Better?

There is a secret ingredient that I would have never known until Mary. Most cooks make it with dates but not Mary Berry. She makes it with black treacle and muscovado sugar. This dessert will make any cook look like a chef. Black treacle and muscovado sugar can both be purchased on Amazon.

Ingredients

For the Sticky Toffee Pudding

• butter
• muscovado sugar
• eggs
• self-raising flour
• baking powder
• soda
• black treacle
• whole milk

For the sauce

• butter
• muscovado sugar
• black treacle
• heavy cream
• vanilla extract

How to Make Mary's Sticky Toffee Pudding

Cake

1. Preheat oven at 350º degree.
2. Put the butter, sugar, eggs, flour, baking powder, soda and treacle into a mixing bowl.
3. Beat using a mixer for about 30 seconds or until combined. 
4. Pour in the milk gradually and whisk again until smooth. 
5. Butter a square cake pan and pour the mix.
6. Bake for 35–40 minutes or until well risen and springy in the center.

Caramel Sauce

1. To make the sauce, put all the ingredients into a saucepan and stir over low heat until the sugar has dissolved and the butter has melted. 
2. Bring to a boil, stirring for a minute.
3. To serve, pour half the sauce over the pudding in the baking dish

Substitutions

You can use dates to substitute the treacle with ⅔ cup Medjool dates that are pitted and finely chopped with ½ cup boiling water. It should become a paste caramel consistency. 

Top Tip

The cake can be kept for up to 3 days. I like it warm so I sometimes heat it up for about 20 seconds in the microwave. I prefer a scoop of vanilla ice cream and drip the caramel sauce on top.

More Holiday Recipes

• Champagne Drinks for Dessert
• Christmas Muddy Buddies
• Soft & Chewy White Chocolate Cranberry Macadamia Cookies
• Christmas Snow Ball Cake

Winter Holiday Travel

• Vacation in Bermuda
• Travel Clearwater Florida
• Christmas Shopping in Old Town Alexandria
• Holiday Joy in New England

It is very easy to make especially if you love a good dessert to whip up in no time. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!

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Sticky Toffee Pudding

Lizzy Cascalheira

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.

4.41 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine English

Servings 9

Calories 494 kcal

Ingredients

  

1x2x3x

Cake

• 7 tablespoon butter softened, plus extra for greasing
• ⅔ cup muscovado sugar
• 2 eggs
• 1 cup self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon soda
• 3 tablespoon black treacle
• 1 ½ cup whole milk

For the sauce

• 7 tablespoon butter
• ½ cup muscovado sugar
• 1 tablespoon black treacle
• 1 ¼ cup heavy cream

Instructions

 

Cake

• Preheat oven at 350º degree.
  
• Put the butter, sugar, eggs, flour, baking powder, soda and treacle into a mixing bowl.
• Beat using a mixer for about 30 seconds or until combined.
• Pour in the milk gradually and whisk again until smooth.
• Butter a square cake pan and pour mix.
• Bake for 35–40 minutes or until well risen and springy in the centre.

Caramel Sauce

• 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.

Notes

• You can use dates to substitute the treacle by ⅔ cup Medjool dates that are pitted and finely chopped with ½ cup boiling water. It should become a paste caramel consistency.
• The cake can be kept for up-to 3 days.
• I like it warm so I sometimes heat it up for about 20 seconds to have it warm. I prefer a scoop of vanilla ice cream and drip the caramel sauce on top.

Nutrition

Serving: 9gCalories: 494kcalCarbohydrates: 47gProtein: 5gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 133mgSodium: 208mgPotassium: 327mgFiber: 1gSugar: 36gVitamin A: 1149IUVitamin C: 1mgCalcium: 168mgIron: 2mg

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