Mary Berry’s easy sticky toffee pudding recipe takes no time to make, but it’s delicious and packed with flavour – and the perfect way to end New Year’s Day feast.
It’s a great make-ahead option, as you can prepare the pudding a day in advance and simply reheat it.
While traditional sticky toffee pudding would normally include dates, this quick version skips the soaking and blending steps, making it easier to prepare without sacrificing any of the deliciousness.
This version from Mary Berry Everyday makes six servings and can be prepared in less than 30 minutes, with a further 30 minutes to one hour cooking time.
To make this recipe, you’ll need a 1.7-litre (3-pint) ovenproof dish and an electric whisk.
The sauce can also be prepared up to three days ahead; just cover it and store it in the fridge until ready to use.
Method
Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Grease a wide, shallow 1.7-litre (3-pint) ovenproof dish with butter.
In a large mixing bowl, combine the butter, sugar, eggs, flour, baking powder, bicarbonate of soda, and treacle.
Use an electric whisk to beat the mixture for about 30 seconds, or until the ingredients are well incorporated. Gradually add the milk, continuing to whisk until the batter is smooth and fully combined.
Pour the batter into the prepared dish and bake for 35–40 minutes, or until the pudding has risen and springs back when gently pressed in the centre.
For the sauce, place all the ingredients in a saucepan and heat gently, stirring until the sugar dissolves and the butter melts. Increase the heat and bring the mixture to a boil, stirring constantly for a minute.
Once the pudding is ready, pour half of the sauce over it in the dish. Serve with a generous helping of cream or ice cream for a truly indulgent treat.
