We love this sticky toffee pudding recipe as it lovely and moist, great for impressing some guests and can be enjoyed as an afternoon treat or as a dessert for a special occasion. The ginger is perfect if you’re feeling festive but can be left out if it’s not quite to your taste. Serve this gorgeous pud by Mary Berry up with plenty of fresh cream or rich custard to make it a proper treat. And the best bit? This is just as good warmed through the next day – delicious!
- 75g soft butter
- 150g light muscovado sugar
- 2 large eggs
- 175g self-raising flour
- 1tsp bicarbonate of soda
- 2tbsp black treacle
- 1tsp vanilla extract
- 125ml milk
- 5 bulbs of stem ginger in syrup, drained and finely chopped
- for the sauce:
- 110g soft butter
- 250g light muscovado sugar
- 400ml double cream
- tsp vanilla extract
Preheat the oven to 180c/ Fan 160c / Gas 4 and lightly grease a 2 litre shallow ovenproof dish.
First make the pudding – measure the soft butter and sugar into a mixing bowl. Whisk using an electric hand whisk until light and creamy. Add the other ingredients and whisk again until a smooth, thick batter forms.
Pour into the prepared dish and bake in the preheated oven for about 50-55 minutes until well risen and coming away from the sides of the dish and springy to the touch.
To make the sauce, measure all the ingredients into a saucepan. Gently heat until the butter has melted and then boil for a couple of minutes, stirring all the time.
Pour half the sauce over the pudding in its dish and serve warm with extra sauce and cream.
The pudding can be made up to a day ahead. The sauce can be made up to 3 days ahead. Both freeze well.