It may seem complicated, but sticky toffee pudding is ‘surprisingly easy’ to make (Image: Getty)
Sticky toffee pudding is one of those classic British desserts that you just never get sick of, no matter how many times you eat it.
Perfect for rounding off a delicious dinner in a or , the sweet sponge topped with a runny treacle glaze always hits the spot – especially when served warm with ice cream.
And although it may taste like it would be complicated to make, it’s actually ‘surprisingly easy’, according to the queen herself, .
Her for sticky toffee pudding is just the right amount of ‘sticky and gooey’, and it comes together in less than an hour too.
Bound to impress any family members or other dinner guests that you have over, the dessert is made up of two simple parts – the sponge and the glaze – both of which are very simple to prepare.
It’s so easy to make your own delicious sticky toffee pudding at home (Image: Getty)
By using just a few pantry staple ingredients such as flour, baking soda and treacle, you can whip up this gorgeous baked dessert in less than an hour.
It’s all ready in one dish and serves six people too, so if you’re looking for a that everyone around the table will love, then this is an excellent shout.
On the Food website, the description reads: “Mary’s all-in-one sticky toffee pudding is sticky, gooey and surprisingly light and easy. Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve.”
Here’s everything you need to make it at home.
Don’t miss… [UPDATE]
Mary Berry’s sticky toffee pudding
Ingredients – for the sponge
- 100g butter, softened, plus extra for greasing
- 175g light muscovado sugar
- Two large free-range eggs
- 225g self-raising flour
- One tsp baking powder
- One tsp bicarbonate of soda
- Three tbsp black treacle
- 275ml full-fat milk
- Double cream or vanilla ice cream, to serve
For the sauce
- 100g butter
- 125g light muscovado sugar
- One tbsp black treacle
- 300ml pouring double cream
- One tsp vanilla extract
Method
Preheat the oven to 180C/160C Fan/Gas 4 and grease a wide shallow 1.7-litre/3-pint ovenproof dish with butter.
Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined, then pour in the milk gradually and whisk again until smooth.
Pour into the prepared dish and bake for 35–40 minutes or until well risen and springy in the centre.
To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.
To serve, pour half the sauce over the pudding in the baking dish, and serve with the cream or ice cream.