The Best Mary Berry's Sticky Toffee Pudding
The best sticky toffee pudding ever - creamy, sweet and absolutely mouthwatering!
Equipment
Ingredients
Sticky Toffee Sponge
- 90 g Butter (softened or baking spread)
- 150 g Light Muscovado Sugar (or light brown sugar)
- 2 Eggs (Beaten)
- 1 tbsp Coffee Extract
- 175 g Self-Raising Flour
- 1 tsp Baking Powder
- 175 g Stoned Dates (Chopped)
- 90 g Walnuts (Chopped)
- 175 ml Hot Water
Toffee Sauce
- 125 g Butter
- 175 g Light Muscovado Sugar (or light brown sugar)
- 6 tbsp Double Cream (or Crème Fraiche)
- 60 g Walnuts (chopped (optional))
Instructions
- Grease the cake tin and line the bottom with baking paper.
- Preheat the oven to 180°c/160°c Fan/Gas 4/360°F
- Put the butter, sugar, eggs, coffee extract, flour, and baking powder into a large bowl. Beat well until smooth and thoroughly blended.
- Stir in the dates and walnuts, and then the hot water. Pour the mixture into the tin.
- Bake in the oven for 50 minutes until the pudding is well risen, and springy to tough.
- About 10 minutes before the pudding is ready, make the sauce. Put the butter and sugar into a small saucepan, and heat gently until melted and the sugar has dissolved. Stir in the cream and walnuts if using and heat gently to warm through.
- Cut the pudding into 8 squares and transfer to serving plates. Spoon over the toffee sauce, and serve at once.
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Nutrition
Calories: 665kcalCarbohydrates: 75gProtein: 8gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 111mgSodium: 258mgPotassium: 335mgFiber: 4gSugar: 54gVitamin A: 903IUVitamin C: 0.4mgCalcium: 114mgIron: 2mg
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