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If you are a fan of classic desserts, then you have probably tried sticky toffee pudding. This nostalgic treat is an absolute must-have for any cosy evening. It’s the perfect dessert because it always leaves you satisfied but never stuffed. And if done correctly, there’s no doubt that this delicious recipe will become one of your go-to’s! So get ready to learn Mary Berry’s secret on how to make the best sticky toffee pudding ever – creamy, sweet and absolutely mouthwatering!
Easy sticky toffee pudding – Better than Cartmel!
Satisfy your sweet tooth with this easy-to-do pudding – that tastes better than the Cartmel sticky toffee pudding! Famous for its gooey, sticky toffee sauce and delicious sponge cake, this traditional British dessert is a must-have. The pudding is made with light brown muscovado sugar and dates, giving it a unique flavour that you won’t find anywhere else. Serve it warm or cold with a scoop of ice cream for an indulgent treat that will have your guests wanting more.
Who invented sticky toffee pudding?
Sticky toffee pudding has a history that is fiercely contested. Owners of numerous pubs, the Gait Inn in Millington, East Riding of Yorkshire (claimed since 1907) and the Udny Arms Hotel in Newburgh, Aberdeenshire (1960s) proclaimed to have invented it. Nevertheless, its widespread popularity didn’t come until the 1970s when Francis Coulson and Robert Lee served it at Sharrow Bay Country House Hotel in Cumbria. The food critic Simon Hopkinson noted that Coulson mentioned being given the recipe by Patricia Martin of Claughton in Lancashire. Even more, interestingly, Martin herself had apparently acquired the recipe from Canadian air force officers who were lodged at her hotel during World War II.
Does sticky toffee pudding have dates in it?
It’s a moist cake-like treat, usually made with flour, sugar, butter, and eggs, and typically served warm with a rich caramel sauce or toffee sauce. The special ingredient that makes sticky toffee pudding so delicious and unique is dates. Dates add flavour, texture, and sweetness to the pudding, making it truly irresistible! If you love dates, try date and walnut loaf. It is so good!
With or without dates
If you’re looking for an alternative to traditional dates in sticky toffee pudding, why not try substituting them with figs or apricots? Both fruits add sweetness and texture while also providing a unique flavour. Figs are the more traditional choice in that they have a higher sugar content than apricots. Apricots, on the other hand, may have a slightly tangier taste but still, bring plenty of sweetness to the mix. Whichever option you choose, you’ll be sure to end up with an incredibly delicious dessert that has a unique spin on classic sticky toffee pudding.
Ingredients
For eight generous portions you will need the following ingredients;
Sticky Toffee Sponge
- 90gButter(softened or baking spread)
- 150gLight Muscovado Sugar(or light brown sugar)
- 2Eggs(Beaten)
- 1tbspCoffee Extract
- 175gSelf-Raising Flour
- 1tspBaking Powder
- 175gStoned Dates(Chopped)
- 90gWalnuts(Chopped)
- 175mlHot Water
Toffee Sauce
- 125gButter
- 175gLight Muscovado Sugar(or light brown sugar)
- 6tbspDouble Cream(or Crème Fraiche)
- 60gWalnuts(chopped (optional))
How to make sticky toffee pudding
- Grease the cake tin and line the bottom with baking paper.
- Preheat the oven to 180°c/160°c Fan/Gas 4/360°F
- Put the butter, sugar, eggs, coffee extract, flour, and baking powder into a large bowl. Beat well until smooth and thoroughly blended.
- Stir in the dates and walnuts, and then the hot water. Pour the mixture into the tin. NOTE: The mixture is quite runny, but this is how it should be.
- Bake in the oven for 50 minutes until the pudding is well-risen and springy to tough.
- About 10 minutes before the pudding is ready, make the sauce. Put the butter and sugar into a small saucepan, and heat gently until melted and the sugar has dissolved. Stir in the cream and walnuts if using, and heat gently to warm through.
- Cut the pudding into 8 squares and transfer to serving plates. Spoon over the toffee sauce and serve at once.
Serving suggestions
On its own, it tastes lovely, with sweet notes that beautifully balance out the subtle bitterness of the dates. But if you want to take things up a notch, add custard or ice-cream – they provide an extra layer of sweetness that turns this comforting classic into an indulgent treat.
How long does sticky pudding last in the fridge?
Sticky pudding is a popular dessert that can easily last for up to 5 days in the fridge. This makes it a great option for those looking for something quick and easy that also won’t spoil overnight. Sticky pudding also stays creamy and delicious, even after being refrigerated. However, if you don’t plan on eating all of the pudding within 5 days, you may want to consider freezing some of it to extend its shelf life.
The Best Mary Berry’s Sticky Toffee Pudding
Rachel
The best sticky toffee pudding ever – creamy, sweet and absolutely mouthwatering!
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Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings 8
Calories 665 kcal
Equipment
Ingredients
Sticky Toffee Sponge
- 90 g Butter (softened or baking spread)
- 150 g Light Muscovado Sugar (or light brown sugar)
- 2 Eggs (Beaten)
- 1 tbsp Coffee Extract
- 175 g Self-Raising Flour
- 1 tsp Baking Powder
- 175 g Stoned Dates (Chopped)
- 90 g Walnuts (Chopped)
- 175 ml Hot Water
Toffee Sauce
- 125 g Butter
- 175 g Light Muscovado Sugar (or light brown sugar)
- 6 tbsp Double Cream (or Crème Fraiche)
- 60 g Walnuts (chopped (optional))
Instructions
Grease the cake tin and line the bottom with baking paper.
Preheat the oven to 180°c/160°c Fan/Gas 4/360°F
Put the butter, sugar, eggs, coffee extract, flour, and baking powder into a large bowl. Beat well until smooth and thoroughly blended.
Stir in the dates and walnuts, and then the hot water. Pour the mixture into the tin.
Bake in the oven for 50 minutes until the pudding is well risen, and springy to tough.
About 10 minutes before the pudding is ready, make the sauce. Put the butter and sugar into a small saucepan, and heat gently until melted and the sugar has dissolved. Stir in the cream and walnuts if using and heat gently to warm through.
Cut the pudding into 8 squares and transfer to serving plates. Spoon over the toffee sauce, and serve at once.
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Nutrition
Calories: 665kcalCarbohydrates: 75gProtein: 8gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 111mgSodium: 258mgPotassium: 335mgFiber: 4gSugar: 54gVitamin A: 903IUVitamin C: 0.4mgCalcium: 114mgIron: 2mg
Keyword cartmel style recipe, dates, walnuts
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