Mary Berry Recipes

Home / Baking / Classic Sticky Toffee Pudding

Oh, what a joy it is to share with you one of Britain's most beloved and comforting puddings – the magnificent Sticky Toffee Pudding! This delightful creation, with its wonderfully moist date sponge and gloriously rich, buttery toffee sauce, truly embodies the warmth and generosity of home baking. It's a dessert that evokes happy memories, often gracing our tables for Sunday lunches or special family gatherings, always bringing smiles and satisfied sighs.

For me, the magic of a good Sticky Toffee Pudding lies in its simplicity and the sheer indulgence it offers. It's not overly complicated, but each step contributes to that perfect balance of textures and flavours. The dates provide a natural sweetness and an incredible moistness to the sponge, while the toffee sauce, oh, that glorious toffee sauce, seeps into every crevice, making each mouthful utterly irresistible. It’s a pudding that truly nourishes the soul.

This particular recipe has been tried and tested over countless years, ensuring you achieve sheer perfection every single time. It’s a real family favourite in my home, and I do hope it becomes one in yours too. So, let’s don our aprons and create a truly wonderful Sticky Toffee Pudding that will have everyone asking for seconds!

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Why You'll Love This Recipe

Uses simple, wholesome ingredients for an authentic, comforting flavour.
The method ensures a beautifully moist sponge and a rich, deeply flavoured, glossy sauce.
It's a timeless British classic that appeals to all ages and is simply perfect for entertaining or a cosy night in.

Ingredients

*For the Pudding:*
175g (6oz) self-raising flour
1 tsp bicarbonate of soda
175g (6oz) dried dates, pitted and finely chopped
175ml (6fl oz) boiling water
85g (3oz) unsalted butter, softened
175g (6oz) dark muscovado sugar
2 large eggs, beaten
1 tsp vanilla extract
*For the Toffee Sauce:*
175g (6oz) dark muscovado sugar
100g (3½oz) unsalted butter
175ml (6fl oz) double cream

Equipment Needed

20cm (8-inch) round cake tin or ovenproof dish (approx. 1.5-2 litre capacity) • Large mixing bowl • Saucepan • Electric mixer (optional) • Spatula • Whisk

Step-by-Step Instructions

**Prepare the Dates:** Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease and flour a 20cm (8-inch) round cake tin or an equivalent ovenproof dish. Place the chopped dates and bicarbonate of soda into a heatproof bowl. Pour over the boiling water, stir well, and set aside to cool slightly while you prepare the rest of the pudding mixture. The bicarbonate of soda helps to soften the dates and gives the pudding its characteristic dark colour.
**Cream Butter and Sugar:** In a large mixing bowl, beat the softened butter and dark muscovado sugar together until the mixture is light and fluffy. This can be done with an electric mixer or by hand.
**Add Eggs and Vanilla:** Gradually beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
**Combine Wet and Dry Ingredients:** Sift the self-raising flour into the butter mixture. Gently fold it in until just combined. Then, stir in the cooled date mixture, ensuring everything is thoroughly mixed but do not overmix.
**Bake the Pudding:** Pour the pudding mixture into your prepared tin or dish and smooth the top. Bake in the preheated oven for 35-40 minutes, or until the pudding is well-risen, golden brown, and springs back when lightly touched in the centre. A skewer inserted into the middle should come out clean.
**Make the Toffee Sauce:** While the pudding is baking, prepare the glorious toffee sauce. In a saucepan, combine the dark muscovado sugar, unsalted butter, and double cream. Heat gently over a medium heat, stirring constantly, until the sugar has dissolved and the butter has melted.
**Simmer the Sauce:** Bring the sauce to a gentle boil and simmer for 3-4 minutes, stirring occasionally, until it thickens slightly and becomes beautifully rich and glossy. Be careful not to boil it too vigorously. Remove from the heat.
**Serve:** Once the pudding is out of the oven, let it stand for a few minutes. You can either pour half of the warm toffee sauce directly over the hot pudding in the tin, allowing it to soak in before serving, or you can turn the pudding out onto a serving plate and serve the sauce alongside. Serve warm with the remaining toffee sauce, perhaps with a dollop of clotted cream, vanilla ice cream, or a generous pour of custard. Absolute sheer delight!

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Perfect Substitutions

**Self-raising flour:** If you only have plain flour, use 175g (6oz) plain flour with 2 teaspoons of baking powder.
**Dark muscovado sugar:** Light muscovado sugar can be used, but the dark variety gives a deeper, richer toffee flavour.
**Dates:** While dates are key, prunes can be used in a pinch for a similar moistness, though the flavour will differ slightly.
**Double cream:** Whipping cream or even a good quality single cream can be used for the sauce, but double cream provides the best richness and consistency.

Serving Suggestions

This splendid Sticky Toffee Pudding is simply divine served warm. My absolute favourite accompaniments are a generous scoop of good quality vanilla ice cream, a dollop of clotted cream for that extra touch of indulgence, or a silky-smooth custard. A simple pouring cream works beautifully too, allowing the rich toffee sauce to truly shine. If you enjoyed this, you might also love our Light Farmhouse Fruit Cake and Simply Delicious Rhubarb Crumble Cake.

How to Store \u0026 Reheat

To store, allow any leftover pudding and sauce to cool completely. Store the pudding in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. The toffee sauce can be stored separately in an airtight container in the refrigerator for up to a week. To reheat, gently warm individual portions of the pudding in the microwave until heated through. Reheat the sauce gently in a small saucepan over low heat, stirring until smooth and warm, or in the microwave in short bursts, stirring in between. A little splash of milk or cream can help loosen the sauce if it's too thick after chilling. This pudding also freezes beautifully; simply wrap the cooled pudding well and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Mary's Secrets to Success

My dear bakers, for that truly exceptional Sticky Toffee Pudding, remember these little secrets! Firstly, don't skimp on the quality of your muscovado sugar; its deep, caramel notes are essential. Secondly, ensure your dates are finely chopped; this helps them dissolve into the sponge, creating that wonderfully moist texture. And finally, when making your sauce, be patient and stir gently until everything is beautifully combined and glossy – a truly silky sauce is the crowning glory of this magnificent pudding. Enjoy every spoonful!

Frequently Asked Questions

Can I make this pudding ahead of time?

Absolutely, you can! This is one of those wonderful puddings that actually tastes even better the next day as the flavours have more time to meld. You can bake the pudding, let it cool completely, and then store it. Reheat gently before serving, warming the sauce separately.

How can I prevent my pudding from being dry?

The key to a moist Sticky Toffee Pudding is not to overbake it. Keep an eye on it towards the end of the baking time and remove it as soon as a skewer comes out clean. The dates and the bicarbonate of soda in this recipe also contribute significantly to its wonderful moistness.

My toffee sauce split, what went wrong?

Sometimes, if the heat is too high or if the ingredients aren't fully emulsified, the sauce can look like it's splitting. Don't despair! Try taking it off the heat and whisking vigorously, or adding a teaspoon of warm milk or cream and whisking until it comes back together. Gentle heat and constant stirring are your friends here.

Can I use fresh dates instead of dried?

While dried dates are traditional and contribute to the rich, concentrated flavour and texture, you could use fresh dates. Just ensure they are pitted and finely chopped. You might need slightly less boiling water in the initial step, as fresh dates contain more moisture.

What size tin is best for this recipe?

A 20cm (8-inch) round cake tin or a similar-sized ovenproof dish (around 1.5-2 litre capacity) is ideal for this recipe. It allows the pudding to rise beautifully and cook evenly without being too thin or too dense.