Sticky Toffee Pudding

4.41 from 5 votes

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.

Prep Time15

Cook Time40

Course: Dessert

Cuisine: English

Servings:

Calories: 494kcal

Author: Lizzy Cascalheira

Ingredients

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.

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