Sticky toffee pudding is a classic British dessert, and this recipe from Mary Berry brings it to perfection. Rich, gooey, and utterly satisfying, it’s the ultimate comfort food indulgence. I still remember the first time I tried a bite at my aunt’s house – it was an explosion of sweet, buttery flavors that instantly hooked me.
Simple to whip up yet delivering big-time taste, this sticky toffee pudding makes an ideal treat for everything from casual weeknights to celebratory gatherings. The warm toffee sauce takes it over the top into pure decadence territory.
Quick Facts
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Difficulty: Easy
- Servings: 6 people
What is Sticky Toffee Pudding?
This classic British dessert features a super moist sponge cake made with chopped dates, giving it an intense sweetness and chewy texture. The crowning glory is the luscious toffee sauce that gets drizzled over top, creating a sticky, saucy delight.
While called a “pudding,” it’s more along the lines of a heavy cake. Warm spices like cinnamon and nutmeg add depth of flavor. Served piping hot with the rich toffee sauce soaking in, it’s pure comfort food at its finest.
Sticky Toffee Pudding Ingredients
For the Sponge:
- 175g pitted dates, chopped
- 1 tsp baking soda
- 175g brown sugar
- 175g all-purpose flour
- 2 eggs
- 175g unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the Toffee Sauce:
- 200g brown sugar
- 100g unsalted butter
- 200ml heavy cream
- 1 tsp vanilla extract
Steps to Make Sticky Toffee Pudding
- Preheat oven to 350°F. Grease a 8×8 inch baking dish.
- Make the sponge: In a bowl, cover the chopped dates with boiling water and baking soda. Let soak 10 mins until softened.
- In another bowl, whisk together the brown sugar, flour, eggs, melted butter, vanilla, cinnamon and nutmeg until combined.
- Drain the dates and fold them into the batter until evenly distributed.
- Pour batter into prepared baking dish and bake for 35-40 mins until a toothpick inserted in the center comes out clean.
- Make the toffee sauce: In a saucepan, melt together the brown sugar and butter over medium heat, stirring frequently.
- Once melted, whisk in the heavy cream and vanilla. Simmer for 5 mins until thickened slightly.
- Remove pudding from oven. While hot, poke holes all over the top with a skewer or fork.
- Pour 1/2 of the warm toffee sauce over the sponge, allowing it to absorb down into the holes.
- Let cool slightly, then cut into squares and drizzle remaining sauce over each portion.
Nutritional Information (Per 1/6th of the dessert)
- Calories: 670
- Fat: 35g
- Saturated Fat: 21g
- Carbohydrates: 88g
- Fiber: 2g
- Protein: 5g
- Sugar: 70g
Why You’ll Love This Sticky Toffee Pudding
Let me count the ways! The sponge is ultra moist and tender, thanks to the dates. The sticky toffee sauce is utterly heavenly – rich, buttery, and impossible to resist. Warm spices like cinnamon and nutmeg add lovely depth of flavor.
It’s an easy yet impressive dessert to whip up anytime a craving for something sweet and comforting strikes. The make-ahead friendly nature is also a major plus. Simply bake the sponge, then quickly prepare the toffee sauce to pour over top before serving. Pure bliss in every bite!
Variations and Substitutions
- Gluten-Free: Use a gluten-free flour blend instead of regular all-purpose flour.
- Dairy-Free: Try using coconut oil or vegan butter instead of the regular butter. Replace the heavy cream with full-fat coconut milk for the toffee sauce.
- Boozy Twist: Add 1-2 tablespoons of rum, brandy or whiskey to the toffee sauce for an adult kick.
- Nutty Crunch: Fold 1/2 cup of chopped walnuts or pecans into the sponge batter.
Pairing Suggestions
- Vanilla Ice Cream: A dollop of cold, creamy vanilla bean ice cream is a classic way to contrast the warm pudding.
- Fresh Berries: The bright tang of raspberries, blackberries or strawberries makes a lovely fruity pairing.
- Coffee or Tea: Robust coffee or a strong black tea like English Breakfast are great to enjoy alongside.
Storage and Reheating
This dessert is best enjoyed fresh from the oven while the sponge is warm and the sauce is soft and pourable. Leftovers can be covered and stored in the fridge for 3-4 days. To reheat, place portions in a ramekin and microwave for 30-45 seconds until warm, checking frequently so it doesn’t overcook.
You can also reheat the whole dessert in a 300°F oven for 10-15 minutes, until heated through. If the sauce has thickened too much, you may need to stir in a splash of hot water or cream to loosen it up.
Conclusion
Mary Berry’s recipe for classic sticky toffee pudding is a true star! From the moist, chewy date-studded sponge to the velvety toffee sauce, it ticks all the boxes for a supremely satisfying dessert. Simple enough for a casual night in, yet decadent enough to make any occasion feel special. Give this British favorite a try – your sweet tooth will thank you!