Mary Berry Sticky Toffee Pudding – Deeply Moist, Dangerously Good

I made Mary Berry’s Sticky Toffee Pudding on a freezing Tuesday when I couldn’t feel my toes and really needed something brown, warm, and comforting. I didn’t expect it to become the dessert everyone in my house would beg for weekly. But it did.

The first time I baked it, I undercooked the sponge slightly—middle was squidgy but not in the nice way. Then the toffee sauce seized because I let it boil too hard. Classic. But once I dialled in the bake time and learnt to baby the sauce, it turned into pudding perfection. Let me show you how I fixed it.

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What Makes This Recipe Special

Most sticky toffee recipes I tried were either too dry or over-sweet. Mary’s has the right balance—but there are a few tweaks that made it even better:

• The bicarbonate of soda in hot date water? Not optional. It breaks down the dates and gives you that gorgeous soft sponge.
• Muscovado sugar for the sauce brings real molasses depth. I once used soft brown sugar instead—nope. Flat.
• I pour half the toffee sauce over the cake before serving. It soaks in while warm. Game changer.

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INGREDIENTS + WHY THEY MATTER

For the Sponge:

• 175g dates (chopped) – Moisture and natural sweetness. Don’t skip or swap.
• 300ml boiling water + 1 tsp bicarb – Softens the dates and lifts the sponge texture.
• 75g butter (soft) – Rich base. Once tried oil—never again.
• 150g caster sugar – Sweetness with clean flavour.
• 2 large eggs – Structure and rise.
• 175g self-raising flour – Keeps it light.
• 1 tsp vanilla extract – Optional, but I love the extra warmth.

For the Toffee Sauce:

• 200g light muscovado sugar – That deep caramel hit.
• 25g butter – Smooth finish.
• 300ml double cream – Don’t skimp. Tried single cream once—too thin.
• 1 tbsp black treacle or golden syrup – Gives it backbone.

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Making It Yours (Without Ruining It)

• Gluten-Free: Use a 1:1 GF self-raising blend. I tested Doves Farm—worked beautifully.
• No Dairy: I swapped butter for Flora Plant and used coconut cream in the sauce. Still rich, just a hint coconutty.
• No Eggs? Tried with aquafaba. It held! A bit less risen but still lush.
• Fruit swap: Prunes worked okay, figs were too seedy. Dates still win.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sponge sunk slightly	Didn’t bake long enough	Test with a skewer—it should come out clean
Sauce turned grainy	Boiled too rapidly	Keep it just simmering and stir constantly
Dates clumped in batter	Didn’t soften long enough	Let them sit full 10 mins in the hot water mix

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HOW TO MAKE MARY BERRY’S STICKY TOFFEE PUDDING

1. Soften the Dates: Pour boiling water over chopped dates. Stir in bicarb. Let it sit 10 mins. It will foam slightly—that’s good.
2. Cream Butter + Sugar: Beat until pale and fluffy—about 3 minutes with a hand mixer.
3. Add Eggs + Vanilla: One egg at a time. If it splits, don’t panic—the flour saves it.
4. Mix Wet + Dry: Fold in flour, then the date mixture. The batter will be loose.
5. Bake: Into a greased 8″ square tin. 180°C for 30–35 minutes. It should spring back when touched.
6. Make Sauce: Melt sugar, butter, cream + treacle on low. Stir until smooth. Let it bubble gently 2–3 mins.
7. Serve: Poke holes in the sponge and pour over half the sauce. Save the rest for drizzling.

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TIPS FROM MY KITCHEN

• I reheat the sauce in a mug in the microwave for 30 seconds. Less washing up.
• I sometimes split the batter into ramekins—bake 20 mins for individual puds.
• The sponge freezes brilliantly. Wrap in foil, reheat at 160°C.
• My oven runs cool, so I bake for 38 mins to get it just right.

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STORAGE + SERVING

• Keeps 3 days in fridge. Reheat gently in microwave with a splash of sauce.
• Freezes up to a month. Defrost overnight in fridge.
• Best with vanilla ice cream or custard (or both).
• Sauce thickens in fridge. Warm until pourable again.

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FAQs

Q: Can I use golden syrup instead of treacle?
A: Yep! It’s slightly lighter in flavour. Still tasty, just a little less dark.

Q: What if I don’t have self-raising flour?
A: Use plain flour plus 1.5 tsp baking powder.

Q: Can I make this in advance?
A: Absolutely. Bake sponge, make sauce, cool both. Reheat when ready.

Q: Is it supposed to be THAT moist?
A: Yes! If yours feels too wet, you may have underbaked it or used too much date water.

Q: Can I double it for a crowd?
A: Yes, but use a larger tin and increase bake time by 10–15 minutes.

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Other Recipes You May Like

• Mary Berry Sticky Apricot Pudding
• Mary Berry Toffee Sauce
• Mary Berry Date And Walnut Traybake