Mary Berry Sticky Toffee Pudding Recipe

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This classic sticky toffee pudding is soft, deeply comforting, and soaked in a rich toffee sauce that seeps into every bite. Made with chopped dates and finished with a glossy caramel-style sauce, it has a light sponge texture with a wonderfully sticky finish. It is a straightforward bake, ideal for confident beginners and experienced home bakers alike. From start to finish, it takes just over an hour and is best served warm.

Ingredients

For the sponge pudding

200g pitted dates, finely chopped
300ml boiling water
1 tsp bicarbonate of soda
75g unsalted butter, softened
150g light muscovado sugar
2 large eggs
1 tsp vanilla extract
175g self-raising flour
1 tsp baking powder
For the toffee sauce
- 200g light muscovado sugar
- 100g unsalted butter
- 300ml double cream
- 1 tsp vanilla extract

How to Make Mary Berry Sticky Toffee Pudding

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a deep baking dish or roasting tin about 23 x 30cm and line the base with baking parchment.
Soak the dates: Place the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda. Leave to stand for 10 minutes until softened.
Mix the sponge batter: Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well, then mix in the vanilla extract.
Combine and fold: Gently fold in the flour and baking powder, then stir through the soaked dates along with their liquid until evenly combined.
Bake the pudding: Spoon the mixture into the prepared tin and level the top. Bake for 35 to 40 minutes until risen, springy, and a skewer inserted comes out clean.
Make the toffee sauce: Place the sugar, butter, and cream into a saucepan. Heat gently, stirring until melted, then simmer for 3 to 5 minutes until smooth and glossy. Stir in the vanilla.
Assemble and serve: Pour half of the hot sauce over the warm pudding and allow it to soak in. Serve with the remaining sauce poured over each portion.

Tips

Why is my pudding dry?

Sticky toffee pudding should be moist. Make sure you measure the dates accurately and always pour sauce over the sponge while it is still warm.

How do I keep the sponge light?

Beat the butter and sugar well at the start and fold in the flour gently to avoid knocking out the air.

Can I make it ahead?

The pudding can be baked earlier in the day and reheated gently, making it perfect for entertaining.

Serving Suggestions

Serve warm with vanilla custard
Add a scoop of vanilla ice cream
Pair with lightly whipped cream

Storage

Room temperature

Keep covered for up to 24 hours in a cool place.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently before serving.

Freezing

The sponge freezes well for up to 3 months. Defrost fully and warm through before adding fresh sauce.

Nutrition

Calories: 430 kcal
Carbohydrates: 56g
Protein: 5g
Fat: 21g
Saturated fat: 13g
Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly sweet and soft in texture, making it ideal for all ages.