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Mary Berry Sticky Toffee Pudding

Mary Berry Sticky Toffee Pudding

Mary Berry's sticky toffee pudding is deeply rich, wonderfully moist, and smothered in the most indulgent toffee sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 Portions
Course: Dessert
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Date Sponge:
  • 175 g pitted dates roughly chopped
  • 250 ml boiling water
  • 1 tsp bicarbonate of soda
  • 75 g unsalted butter softened
  • 175 g soft dark brown sugar
  • 2 large eggs room temperature
  • 175 g self-raising flour sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • Toffee Sauce:
  • 150 g unsalted butter
  • 150 g soft dark brown sugar
  • 150 ml double cream
  • 1 tsp vanilla extract
  • Pinch of flaky sea salt
  • To Serve:
  • Vanilla ice cream clotted cream, or pouring cream

Method
 

  1. Place chopped dates and bicarbonate of soda in a heatproof bowl. Pour over boiling water. Stir and leave to soak for 20–30 minutes.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x20cm tin.
  3. Beat butter and dark brown sugar for 3–4 minutes until slightly lighter and increased in volume. Add eggs one at a time, beating well. Add vanilla.
  4. Sift in flour and salt. Fold gently until just combined. Add entire date mixture including all liquid. Fold until fully incorporated. Batter will be loose and dark — this is correct.
  5. Pour into tin. Bake 30–35 minutes until risen and a skewer comes out clean.
  6. Meanwhile make toffee sauce: melt butter, dark brown sugar, and cream together. Simmer for 3–4 minutes until slightly thickened. Add vanilla and sea salt.
  7. Pour half the sauce over the hot pudding immediately out of the oven. Leave 5 minutes. Serve in squares with remaining warm sauce poured over and ice cream alongside.

Notes

Soak dates for the full 20–30 minutes — do not rush this step.
Add all the soaking liquid to the batter — every drop.
Use dark brown sugar throughout — not light brown.
Pour the first toffee sauce over the hot pudding immediately out of the oven.
Add sea salt to the toffee sauce — it makes a significant difference.
This pudding is better made the day before — the flavour deepens beautifully overnight.
Store pudding and sauce separately in the fridge for up to 4 days.
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