Cakes & Loaves

Sticky Toffee Pudding

Inspired by Mary Berry's sticky toffee pudding: a treacle sponge baked soft, drowned in a butterscotch sauce made from the same ingredients twice over.

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Prep

15 min

Bake

35 - 40 min

Makes

1 pudding (serves 8)

Ingredients

For the pudding

butter, softened, plus extra for greasing100 g

light brown sugar170 g

eggs2 large

self-raising flour230 g

baking powder1 tsp

baking soda1 tsp

black treacle (or dark molasses or sugar beet syrup)3 tbsp

full-fat milk275 ml

For the sauce

butter100 g

light brown sugar130 g

black treacle (or dark molasses or sugar beet syrup)1 tbsp

double cream300 ml

vanilla extract1 tsp

To serve

double cream or vanilla ice creamto serve

Method

Heat the oven to 180°C (160°C fan) and butter a wide, shallow 1.7-litre ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a bowl and beat with an electric whisk for about 30 seconds, until combined. Pour in the milk gradually, whisking until smooth.

Pour into the prepared dish and bake for 35 to 40 minutes, until well risen and springy in the centre.

For the sauce, put all the ingredients into a saucepan and stir over low heat until the sugar has dissolved and the butter has melted. Bring to the boil and stir for a minute.

Pour half the sauce over the warm pudding in the dish, and serve with the rest alongside, plus cream or ice cream.

Pearl's note

Save the rest of the sauce for pouring over each portion at the table sticky toffee pudding only gets better with too much sauce, not less.