Mary Berry Sticky Toffee Pudding Recipe

This rich, moist Mary Berry Sticky Toffee Pudding is made with softened dates, light muscovado sugar, and a luxurious toffee sauce, ready in about an hour. Pouring the hot, buttery sauce over the sponge allows it to soak into the crumb for the ultimate sticky finish. I love how the bicarbonate of soda tenderizes the dates instantly, creating a melt-in-the-mouth texture without a long soak.

Why This Classic Works

Mary’s version stands out because it balances sweetness with lightness perfectly. Many sticky toffee puddings can be heavy and dense, but the addition of baking powder alongside the bicarbonate of soda gives this sponge a surprising lift that prevents it from feeling cloying.

I also learned that adding the entire date mixture—liquid and all—into the batter is the secret to keeping the pudding moist for days. Instead of draining the flavour away, you infuse the entire sponge with that deep, caramel-like date richness that defines a proper British pudding.

Mary Berry Sticky Toffee Pudding Ingredients

For the Sponge:

• 200g fresh dates, stoned and finely chopped
• 300ml boiling water
• 1 tsp bicarbonate of soda
• 75g butter, softened
• 150g light muscovado sugar
• 2 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract

For the Toffee Sauce:

• 100g butter
• 200g light muscovado sugar
• 300ml double cream
• 1 tsp vanilla extract

How To Make Mary Berry Sticky Toffee Pudding

1. Prep the Oven and Dates: Preheat your oven to 180°C (160°C fan/Gas 4). Grease a shallow rectangular baking dish (approx. 23cm x 30cm). Place the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda. Leave this to stand for about 10 minutes.
2. Make the Sponge Batter: In a large mixing bowl, beat the softened butter and light muscovado sugar together until creamy. Add the eggs one at a time, beating well between each addition, then mix in the vanilla extract.
3. Combine Ingredients: Gently fold in the self-raising flour and baking powder. Once combined, stir in the date mixture (including all the liquid) until you have a smooth, slightly runny batter.
4. Bake the Pudding: Pour the batter into your prepared dish and level the top. Bake for 35 to 40 minutes until the sponge is well-risen, springy to the touch, and a skewer inserted comes out clean.
5. Make the Toffee Sauce: While the pudding bakes, place the butter, sugar, and double cream in a saucepan over low heat. Stir until the butter has melted and the sugar has dissolved. Turn up the heat slightly and let it bubble gently for a few minutes until the sauce is glossy and slightly thickened. Stir in the vanilla.
6. Serve: As soon as the pudding comes out of the oven, pour about half of the hot toffee sauce over the top. Serve warm with the remaining sauce in a jug on the side.

Recipe Tips

• Choose the Right Dates: Medjool dates give the best caramel flavour and soft texture, but standard dried dates work well too since they are soaked in boiling water.
• Don’t Drain the Liquid: It might seem like a lot of water to add to a cake batter, but do not drain the dates. That dark liquid is essential for the moisture and colour of the final sponge.
• Watch the Sugar: Muscovado sugar tends to clump. Sift it or press out any hard lumps with the back of a spoon before mixing to ensure an even texture.
• Sauce Consistency: If your sauce looks too thin, let it bubble for another minute or two. It will thicken further as it cools, so don’t take it too far or it becomes stiff toffee.

What To Serve With Sticky Toffee Pudding

The classic pairing is a generous scoop of vanilla ice cream, which provides a cold, creamy contrast to the hot, sticky sponge. Alternatively, a jug of warm custard or a dollop of clotted cream works beautifully if you prefer something less icy but equally indulgent.

How To Store

Leftover pudding can be stored in the fridge for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds until piping hot. You can also freeze the sponge (without sauce) for up to 1 month; defrost thoroughly before warming.

FAQs

Can I make this ahead of time?
Yes, you can bake the sponge a day ahead. Reheat it in the oven covered with foil for 15 minutes before serving, then make the sauce fresh.

Why is my sponge dry?
This usually happens if the dates weren’t soaked long enough or if the batter was overbaked. Check the pudding 5 minutes before the stated time.

Can I use plain flour?
If you only have plain flour, add 2 extra teaspoons of baking powder (totaling roughly 3 teaspoons) to help the heavy date batter rise sufficiently.

Nutrition

• Calories: 480 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 320mg
• Total Carbohydrate: 60g
• Protein: 5g