Mary Berry Toffee Pudding Recipe

This sticky warm Mary Berry Toffee Pudding is made with sweet dates, muscovado sugar, and double cream, ready in 60 minutes. The rich toffee sauce bubbles beautifully as it soaks down into the freshly baked sponge. I always make sure to serve this straight from the oven for maximum comfort.

Why This Classic Works

For years, I avoided making date-based puddings because I thought they would be too heavy. I quickly learned that soaking the dates in boiling water with bicarbonate of soda completely breaks them down into a soft puree.

This simple trick keeps the sponge incredibly light while packing in that deep caramel flavour. It is the only way I make this dessert now.

Mary Berry Toffee Pudding Ingredients

For the Sponge:

• 250g pitted dates, roughly chopped
• 300ml boiling water
• 1 tsp bicarbonate of soda
• 100g unsalted butter, softened
• 150g light muscovado sugar
• 2 large eggs
• 175g self-raising flour
• 1 tsp vanilla extract

For the Toffee Sauce:

• 100g unsalted butter
• 125g light muscovado sugar
• 4 tbsp double cream
• 1 tsp vanilla extract

How To Make Mary Berry Toffee Pudding

1. Soak the dates: Place the chopped dates in a bowl with bicarbonate of soda and pour over the boiling water. Leave to stand for 10 minutes until soft.
2. Blend the mixture: Use a fork to mash the dates slightly, or briefly pulse in a food processor if you prefer a smoother sponge texture.
3. Cream butter and sugar: In a separate bowl, beat the softened butter and muscovado sugar together until pale and fluffy.
4. Add wet ingredients: Gradually whisk in the eggs and vanilla extract. Fold in the self-raising flour until just combined.
5. Stir in the dates: Gently fold the date mixture, including the liquid, into the batter until smooth. Pour into a greased and lined baking dish.
6. Bake the pudding: Bake at 180C (160C fan) for 35 to 40 minutes until a skewer comes out clean.
7. Make the sauce: Melt the butter, sugar, cream, and vanilla in a saucepan over medium heat. Simmer for 2 minutes until glossy.
8. Serve warm: Prick the warm sponge all over with a skewer and pour half the hot sauce over the top. Serve the remaining sauce in a jug.

Recipe Tips

• Do not skip the bicarb: Bicarbonate of soda softens the tough skins on the dates and helps them break down completely.
• Use a wide baking dish: A shallower dish ensures the sponge cooks evenly and gives more surface area for the sauce to soak in.
• Prick the sponge generously: Poking holes before adding the sauce lets the toffee goodness seep deep inside the pudding.

What To Serve With Toffee Pudding

This rich dessert demands something cold and creamy to balance the heat and sweetness. A generous scoop of vanilla bean ice cream or a pour of cold double cream works perfectly. Custard is also a fantastic traditional pairing for cold winter nights.

How To Store

Keep leftover pudding in an airtight container in the fridge for up to 3 days. Store the sauce separately and gently reheat both in the microwave before serving. The un-sauced sponge freezes brilliantly for up to 3 months.

FAQs

Can I use a different type of sugar?

Dark muscovado sugar works well if you want a deeper, more treacle-like flavour. Caster sugar will make the sponge lighter but you will lose that rich caramel note.

Why did my sponge sink in the middle?

This usually happens if the oven door is opened too early or if there was too much liquid in the date mixture. Ensure your oven is fully preheated before baking.

Can I make this ahead of time?

Yes, you can bake the sponge a day in advance and store it covered at room temperature. Simply make the sauce fresh and pour it over the warmed sponge when ready.

Nutrition

• Calories: 485 kcal
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 310mg
• Total Carbohydrate: 65g
• Protein: 5g

Try More Recipes:

• Mary Berry Sponge Pudding Recipe
• Mary Berry How to Make Yorkshire Pudding Recipe
• Mary Berry Bread Pudding Recipe