Mary Berrys Sticky Toffee Pudding With Ginger Recipes

MARY BERRY'S STICKY TOFFEE PUDDING

Steps:

• 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 measured hot water. Pour the mixture into the cake tin.
• Bake in a preheated oven at 180°C/gas mark 4 for 45 to 50 minutes until the pudding is well risen, browned on top, and springy to the touch.
• About 10 minutes before the pudding is ready, start preparing the toffee sauce: put the butter and sugar into a small saucepan. Heat gently, stirring, until the butter has melted and the sugar dissolved. Stir in the cream and walnuts and heat gently to warm through.
• Cut the pudding into eight even sized squares and transfer to serving plates. Spoon over the toffee sauce and serve at once.

SPICED GINGER PUDDING WITH TOFFEE SAUCE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper.
• To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a large bowl. In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth.
• Stir the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top.
• Bake for 30-35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch.
• To make the toffee sauce, heat all the ingredients together in a saucepan until melted, bring to the boil and cook for 3-5 minutes.
• To serve, slice thick slices of the ginger pudding and pour over the toffee sauce.

MARY BERRY'S STICKY TOFFEE PUDDING WITH GINGER RECIPE

Steps:

• Preheat the oven to 180c/ Fan 160c / Gas 4 and lightly grease a 2 litre shallow ovenproof dish.
• First make the pudding - measure the soft butter and sugar into a mixing bowl. Whisk using an electric hand whisk until light and creamy. Add the other ingredients and whisk again until a smooth, thick batter forms.
• Pour into the prepared dish and bake in the preheated oven for about 50-55 minutes until well risen and coming away from the sides of the dish and springy to the touch.
• To make the sauce, measure all the ingredients into a saucepan. Gently heat until the butter has melted and then boil for a couple of minutes, stirring all the time.
• Pour half the sauce over the pudding in its dish and serve warm with extra sauce and cream.

MARY BERRY'S STICKY TOFFEE PUDDING

Steps:

• 1. You will need a 1.75-litre (3-pint) wide-based, shallow ovenproof dish. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with butter. 2. Measure the butter and sugar into a large bowl with the flour, baking powder, bicarbonate of soda and treacle (see tip), and add the eggs. Whisk using an electric hand whisk for about 30 seconds or until combined. Gradually pour in the milk and whisk until smooth. Expect it to have a slightly curdled look. 3. Pour the batter into the prepared dish and bake in the oven for 35-40 minutes or until well risen and springing up in the centre. 4. Meanwhile make the sauce. Measure all the ingredients into a saucepan and stir over a low heat until the butter has melted and the sugar is dissolved. Bring to the boil and cook, stirring, for a few minutes until thickened. 5. To serve, pour half the sauce over the pudding when it comes out of the oven and serve the rest in a jug on the side. Serve with cream or ice cream. PREPARE AHEAD: Can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead. MARY'S EVERYDAY TIP: Muscovado sugar is unrefined sugar made from sugar cane and, with its fudgy, lightly caramel flavour, it is perfect for this recipe. For a stronger toffee taste, closer to the liquorice flavour of black treacle, you could use dark muscovado sugar instead.

MARY BERRY'S TOFFEE PEAR PUDDING

Steps:

• 1. You will need a shallow 2 litre (3½ pint) ovenproof dish, measuring about 30 x 20 x 6cm (12 x 8 x 2½in). Preheat the oven to 180°/160° fan/Gas 4 and lightly grease the dish with butter. 2. Slice one pear half into thin horseshoe shapes and set these aside for decoration. Cut the remaining pears into 1cm (½ in) pieces. 3. To make the pudding, measure the butter and sugar into a mixing bowl. Using an electric hand whisk, beat until light and creamy. Add the remaining ingredients and whisk again to make a smooth, thick batter. Stir in the chopped pears. 4. Pour into the prepared dish. Bake in the oven for about 40 minutes until the pudding is well risen, coming away from the sides of the dish and springy to the touch. 5. To make the sauce, measure all the ingredients into a saucepan and heat gently until the butter has melted. Increase the heat and boil for a couple of minutes, stirring all the time until the sauce has thickened slightly. 6. Arrange the reserved pear slices along the centre of the dish. Pour half the sauce over the pudding, then pour the rest into a warm jug. Serve the pudding warm with the sauce and some ice cream, custard or cream. Prepare ahead: Can be made and cooked, without the sauce, up to 6 hours ahead. Sauce can be made up to 2 days ahead. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes: