Mary Berry’s ‘all-in-one’ sticky toffee pudding without dates is ‘sticky’ and ‘gooey’

Sticky toffee pudding is traditionally made with dates, which add both texture and sweetness to the pudding.

However, if you don’t like the fruit, there is a way to make them without dates, according to recipe.

The notes on BBC Good Food said: “Mary’s all-in-one sticky toffee pudding is sticky, gooey and surprisingly light and easy.

“ in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve.”

The makes six servings and is both nut-free, vegetarian and pregnancy-friendly, according to BBC Good Food.

Ingredients:

For the sponge:

100g butter, softened

175g light muscovado sugar

Two large free-range eggs

225g self-raising flour

One teaspoon of baking powder

One teaspoon of baking soda

Three tablespoons black treacle

275ml full-fat milk

Double cream or vanilla ice cream, to serve

For the sauce:

100g butter

125g light muscovado sugar

One tablespoon of black treacle

300ml pouring double cream

One teaspoon of vanilla extract

Method:

Start by preheating the oven to 180C or 160C Fan and butter a shallow 1.7 litre ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, baking soda and treacle into a mixing bowl, beating using an electric handheld whisk for 30 seconds or until combined. 

Pour in the milk gradually and whisk again until completely smooth before pouring into the prepared dish.

Bake for 35 to 40 minutes or until well-risen and springy in the centre. Whilst cooling, make the sauce.

To make the sauce, put all of the ingredients into a saucepan and stir over low heat until the sugar has dissolved and the butter has melted.

Bring the sauce to a boil, stirring for a minute to combine the mixture.

To serve, pour half the sauce over the pudding in the baking dish, serving with ice cream, cream or custard.