Mary Berry Recipes

Home / Dessert / My Classic Sticky Toffee Pudding

Goodness me, there's simply nothing quite like a proper sticky toffee pudding to warm the soul, is there? This beloved British classic, with its wonderfully moist date sponge and gloriously rich toffee sauce, has been a firm favourite in my own kitchen for decades. It's the sort of comforting dessert that brings smiles to faces and happy sighs around the dinner table, making any gathering feel just that little bit more special.

I've always believed that the best recipes are those that are both utterly delicious and wonderfully achievable for the home cook. My rendition of sticky toffee pudding strikes that perfect balance. We're looking for a sponge that's light yet substantial, packed with the natural sweetness of dates, and a sauce that's velvety smooth, buttery, and utterly irresistible. It’s a pudding that truly embodies the spirit of home baking – honest, hearty, and full of flavour.

So, gather your ingredients, put on your apron, and let's create a dessert that will be remembered long after the last spoonful. This recipe, perfected over many years, promises a sticky toffee pudding that is sheer perfection, every single time. You'll find it's surprisingly straightforward, and the results are simply magnificent.

Why You'll Love This Recipe

Uses simple, readily available ingredients for an authentic taste and a wonderfully moist texture.
The method ensures a beautifully light sponge that truly absorbs the rich, buttery toffee sauce.
It's a fantastic make-ahead dessert, perfect for entertaining guests with minimal fuss on the day.

Ingredients

175g (6oz) dried pitted dates, roughly chopped
175ml (6fl oz) boiling water
1 tsp bicarbonate of soda
100g (3½oz) unsalted butter, softened (for pudding)
175g (6oz) dark muscovado sugar (for pudding)
2 large eggs, beaten
175g (6oz) self-raising flour
½ tsp vanilla extract
100g (3½oz) unsalted butter (for sauce)
100g (3½oz) dark muscovado sugar (for sauce)
200ml (7fl oz) double cream

Equipment Needed

20cm (8-inch) square baking dish • Large mixing bowl • Electric hand whisk or stand mixer • Heatproof bowl • Sieve • Large metal spoon • Medium saucepan • Whisk • Measuring jug and scales

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Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a 20cm (8-inch) square baking dish or an equivalent ovenproof dish.
Place the chopped dates in a heatproof bowl. Pour over the boiling water and stir in the bicarbonate of soda. The bicarbonate of soda will help to soften the dates and create a wonderfully light texture in the pudding. Leave to stand for 10 minutes to allow the dates to soften.
In a large mixing bowl, cream together the softened butter and dark muscovado sugar until light and fluffy. A stand mixer or an electric hand whisk will make this task wonderfully easy.
Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture looks like it might curdle, add a spoonful of the flour. Stir in the vanilla extract.
Sift the self-raising flour into the creamed mixture and gently fold it in using a large metal spoon, being careful not to overmix.
Drain the softened dates, reserving the soaking liquid. Mash the dates lightly with a fork and then fold them into the cake batter. Add enough of the reserved date soaking liquid to make a soft, dropping consistency – you might not need all of it.
Spoon the mixture into your prepared baking dish and level the top. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the centre comes out clean. The pudding should be beautifully golden brown and springy to the touch.
While the pudding is baking, prepare the toffee sauce. In a medium saucepan, melt the butter, dark muscovado sugar, and double cream over a low heat, stirring continuously until the sugar has dissolved.
Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it thickens slightly and becomes beautifully glossy. Be careful not to boil it too vigorously.
Once the pudding is out of the oven, immediately pour about half of the warm toffee sauce over the hot pudding. The pudding will absorb this wonderfully.
Serve the sticky toffee pudding warm, with the remaining toffee sauce poured generously over each portion. It is simply divine with a dollop of clotted cream, vanilla ice cream, or a drizzle of crème fraîche.

Perfect Substitutions

Dark Muscovado Sugar: Light muscovado sugar or dark brown sugar can be used, though dark muscovado offers the deepest flavour.
Self-raising Flour: Use plain flour with 1½ teaspoons of baking powder for each 175g (6oz) of flour.
Dates: While dates are key, prunes can offer a similar texture and flavour if absolutely necessary, but dates are truly best here.
Double Cream: Single cream or even milk can be used for the sauce in a pinch, but double cream provides the luxurious richness we're aiming for.

Serving Suggestions

This glorious sticky toffee pudding is absolutely heavenly served warm with a generous scoop of good quality vanilla ice cream, a dollop of clotted cream, or a spoonful of crème fraîche to cut through the richness. A simple custard would also be a classic accompaniment. If you enjoyed this, you might also love our No-Bake Lemon Cheesecake and Classic Lemon Posset.

How to Store \u0026 Reheat

Store any leftover pudding, covered, in the refrigerator for up to 3-4 days. The toffee sauce can be stored separately in an airtight container in the fridge. To reheat, gently warm individual portions of pudding in the microwave until hot through, or place the entire dish (covered with foil) in a moderate oven (160°C/140°C fan/Gas Mark 3) for about 20-25 minutes. Reheat the sauce gently in a saucepan over a low heat, stirring, or in the microwave.

Mary's Secrets to Success

My dears, for a truly impeccable sticky toffee pudding, here are my little secrets. Firstly, don't skimp on the quality of your dates; they are the heart of this pudding. Medjool dates, though a little pricier, offer an unparalleled sweetness and texture. Secondly, when making the sauce, keep the heat low and stir patiently until the sugar is fully dissolved before bringing it to a simmer – this prevents graininess. And finally, be generous with the sauce! The pudding is designed to absorb that luscious toffee, so don't be shy. A warm pudding with a copious amount of sauce is sheer bliss!

Frequently Asked Questions

Can I make this sticky toffee pudding ahead of time?

Absolutely! This pudding is wonderful made a day in advance. Simply bake the pudding, let it cool completely, then cover and store at room temperature. Reheat gently in the oven or microwave before serving, and warm the sauce separately.

How do I prevent the pudding from being dry?

The key is not to overbake it. Keep an eye on it towards the end of the cooking time, and remove it as soon as a skewer comes out clean. The bicarbonate of soda and the date soaking liquid also contribute to its wonderful moistness.

What if my toffee sauce splits or curdles?

This can sometimes happen if the heat is too high or if it's not stirred enough. If it happens, try taking it off the heat and whisking vigorously, or adding a tiny splash of cold milk or cream and whisking again. Often, it will come back together beautifully.

Can I freeze sticky toffee pudding?

Yes, indeed! The baked pudding (without the sauce) freezes beautifully for up to 3 months. Wrap it well in cling film and then foil. Thaw overnight in the fridge and then reheat as instructed. The sauce can also be frozen, though it sometimes benefits from a vigorous whisk after thawing and reheating.

My dates are very hard, what should I do?

If your dates are particularly dry, you can soak them in the boiling water with the bicarbonate of soda for a little longer, perhaps 15-20 minutes, to ensure they soften sufficiently. Mashing them well will also help incorporate them smoothly into the batter.