While a sticky toffee pudding can be bought at the supermarket, how nice it is to say that you made your own.
With Mary Berry’s simple recipe, it doesn’t take too much effort to bake the yummy dessert.
Ideal for cooler evenings, as the weather becomes more wet, rainy and cold, sticky toffee pudding is the ultimate treat.
The sticky and gooey pudding may conjure up the feeling of a stodgy dessert but, if you do it right, the sticky pudding will be surprisingly light.
Here’s how to make sticky toffee pudding with Mary Berry’s recipe that takes less than 30 minutes to prepare.
Method
Preheat the oven to 180C (160C fan/gas four). Butter the ovenproof dish. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Whisk until combined.
Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35 to 40 minutes or until well risen and springy in the centre.
To make the sauce
Put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.
To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.
