One of my favourite puddings of all time has to be sticky toffee pudding, its sweet, warm and sticky making it the best sweet treat. I’ve never been a fan of sticky toffee puddings that have fruit in them whether its raisins or dates its just not for me.
Mary Berry recently did a series called ‘Mary Berry’s Everyday’ where she included a recipe for sticky toffee pudding with no fruit and a wonderful toffee sauce to be drizzled on top. I’ve fallen in love with this recipe as it is so easy to make and all my family love it! I thought I’d share the recipe over here on my blog for you all to give it a try! Mary Berry really is the queen of baking and you can’t go wrong with this recipe!
Equipment you will need:
Large oven proof dish (You’ll need a big enough dish otherwise the mixture will overflow when cooked!)
Jug (For the extra sauce)
To make the sponge you will need:
100g of softened butter and extra for greasing
175g of light muscovado sugar
2 large free range eggs
225g of self raising flour
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
3 tablespoons of black treacle
275ml of milk
To start with you will need to preheat your oven to 180 degrees/160 degrees fan and grease your ovenproof dish with the extra butter. Ensure your dish is big enough to hold the mixture otherwise you’ll end up with an overflowing pudding like I did!
Start by measuring out your ingredients, I like to measure all my ingredients for the sauce and sponge at the same time!
In a mixing bowl you will need to add, butter, muscovado sugar, eggs, self raising flour, bicarb, baking powder and black treacle.
With a electric whisk, mix for around 30 seconds or until combined.
Once the mixture is combined the milk should be gradually added while whisking. It does look like the mixture may of split but its fine!
Pour the mixture into the prepared baking tin and bake for around 30-40 minutes, the sponge should be light and springy. I also pop a knife into the sponge to check that the cake is cook; if the knife comes out clean the cake is done.
While the cake is cooking I like to make the sauce.
You will need:
100g of butter
1 tablespoon of black treacle
125g of muscovado sugar
300ml of double cream
1 teaspoon of vanilla extract
Simply pop all the ingredients into a saucepan and stir over a low heat until the ingredients start to melt together. Bring the mixture to a boil and keep stirring for a minute and then take off the heat.
Once the sponge is out of the oven its time to serve it up! Mary Berry’s recipe asks you to pour the sauce directly over the pudding and then serve. I prefer to dish out the pudding and then pour over the warm sauce.
I like to serve my pudding with cream but ice cream or custard would go well with it too!
Let me know if you try out Mary’s recipe, I love it so much that I just had to share it!
Ciao for now!