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.

Sticky Toffee pudding 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.

Contents hide

1 What Makes Mary's Sticky Toffee Pudding Better?

2 Ingredients

3 How to Make Mary's Sticky Toffee Pudding

4 Substitutions

5 Top Tip

6 More Holiday Recipes

7 Winter Holiday Travel

8 Sticky Toffee Pudding

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

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 the mix.
Bake for 35–40 minutes or until well risen and springy in the center.

Caramel Sauce

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.
Bring to a boil, stirring for a minute.
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

Winter Holiday Travel

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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