There’s something truly special about a homemade sticky toffee pudding. While you can always find one at the supermarket, there’s a certain satisfaction in knowing you made it yourself. And with Mary Berry’s simple recipe, baking this delicious dessert doesn’t require a lot of effort.
Perfect for those chilly evenings when the weather turns wet and cold, sticky toffee pudding is the ultimate comfort food. Its sticky, gooey texture might make you think it’s a heavy dessert, but if you do it right, the pudding will be surprisingly light.
Here’s how to make sticky toffee pudding using Mary Berry’s recipe, which takes less than 30 minutes to prepare:
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
Equipment:
* 1.7ltr ovenproof dish
* Electric whisk
Method:
1. Preheat the oven to 180C (160C fan/gas four). Butter the ovenproof dish.
2. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda, and treacle into a mixing bowl. Whisk until combined.
3. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish.
4. Bake for 35 to 40 minutes or until well risen and springy in the centre.
To make the sauce:
1. Put all the sauce ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted.
2. Bring to the boil, stirring for a minute.
To serve:
1. Pour half the sauce over the pudding in the baking dish.
2. Serve with the cream or ice cream.
Enjoy the warm, comforting flavors of a homemade sticky toffee pudding! It’s the perfect way to end a chilly evening.
