Mary Berrys Sticky Toffee Pudding 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.

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.

STICKY TOFFEE PUDDING MARY BERRY

Steps:

• Put all ingredients for the sponge into a mixing bowl except for the milk. Beat them with an electric whisk for around 30 seconds until they are properly incorporated. With a spatula, run along the edges of the bowl and check for any lumps of dry flour or any other bit that you missed.
• With an electric whisk at medium speed, incorporate the milk gradually into the thick batter.
• Line a baking tin with baking paper and pour the mixture in. Level the batter evenly.
• Bake in the preheated oven to 180C/160C Fan/Gas 4 for 30 - 40 minutes.
• Once cooked, remove from the oven and let the sponge cool down a little bit before serving.
• Melt all ingredients for the sauce slowly in a saucepan. Stir regularly. Once the sugar dissolves and the butter melts, turn the heat up and bring the sauce to a boil. Stir a few times and remove it from the heat.
• Cut the cake while it is still slightly warm. Served with a generous amount of the sauce. It also tastes amazing with a spoon of thick cream or dollop of ice cream.