Name: Mary Berry Sticky Toffee Pudding Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 175g medjool dates, stones removed and roughly chopped; 175ml boiling water; 1 tsp bicarbonate of soda; 75g unsalted butter, softened; 130g dark muscovado sugar; 2 large eggs, lightly beaten; 175g self-raising flour; 1 tsp vanilla extract; 1 tbsp black treacle; 100g unsalted butter (for the sauce); 150g dark muscovado sugar (for the sauce); 200ml double cream; 1 tbsp black treacle (for the sauce); pinch of fine sea salt; double cream or clotted cream to pour; vanilla ice cream optional

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This Mary Berry sticky toffee pudding is a deeply dark, treacle-coloured sponge with a tender, close crumb that soaks up a smooth butterscotch sauce. The sauce pools glossily around each warm slice, setting to a toffee-edged finish against the sponge. It is the sort of pudding that fills a kitchen with the warm, caramel scent of dark muscovado sugar and slow-cooked dates.

What makes this version reliable is the straightforward method, which keeps each stage calm and simple. The sauce comes together in one pan without any complicated caramel work, and the sponge batter requires no special equipment beyond a bowl and a wooden spoon. It works well as a midweek treat or as a proper dinner party dessert that can be prepared ahead. From start to finish, it is ready in around 55 minutes.

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Ingredients

For the Sponge

175g medjool dates, stones removed and roughly chopped
175ml boiling water
1 tsp bicarbonate of soda
75g unsalted butter, softened
130g dark muscovado sugar
2 large eggs, lightly beaten
175g self-raising flour
1 tsp vanilla extract
1 tbsp black treacle

For the Toffee Sauce

100g unsalted butter
150g dark muscovado sugar
200ml double cream
1 tbsp black treacle
Pinch of fine sea salt

To Serve

Double cream or clotted cream, to pour
Vanilla ice cream, optional

How to Make Mary Berry Sticky Toffee Pudding

01
Prepare the tin and heat the oven
Heat the oven to 180°C (160°C fan, Gas 4). Grease a 20cm square baking tin generously with butter, then line the base with baking paper. Greasing the sides prevents the sticky batter from catching at the edges during baking.
02
Soak the dates
Place the chopped dates in a heatproof bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave to soak for 10 minutes. The bicarbonate of soda softens the dates and begins to break them down, which gives the finished sponge its characteristic dark, moist texture.
03
Cream the butter and sugar
Beat the softened butter and dark muscovado sugar together in a large bowl until the mixture is pale and slightly increased in volume, around 3 to 4 minutes by hand or 2 minutes with a hand mixer. Add the vanilla extract and black treacle, then beat again briefly until combined.
04
Add the eggs
Add the beaten eggs to the butter mixture a little at a time, mixing well between each addition. If the mixture begins to look curdled, add a tablespoon of the measured flour to bring it back together before continuing.
05
Fold in the flour and dates
Sift the self-raising flour over the batter and fold it in gently using a large metal spoon. Once the flour is almost incorporated, pour in the soaked dates along with any liquid remaining in the bowl. Fold everything together until just combined, keeping the batter loose and slightly uneven rather than overworked.
06
Bake the sponge
Pour the batter into the prepared tin and smooth the surface level. Bake in the centre of the oven for 28 to 32 minutes, until the sponge is risen, firm to a light touch in the centre, and beginning to pull away from the edges of the tin.
07
Make the toffee sauce
While the sponge bakes, combine the butter, dark muscovado sugar, double cream, treacle, and salt in a small saucepan over a medium-low heat. Stir steadily until the butter has melted and the sugar has dissolved, then increase the heat slightly and allow the sauce to bubble gently for 3 to 4 minutes until it thickens enough to coat the back of a spoon. Keeping the heat moderate prevents the sauce from catching or crystallising before the sugar has fully dissolved.
08
Soak and serve
Remove the sponge from the oven and use a skewer to pierce the surface all over, creating small channels. Pour approximately half the warm toffee sauce over the sponge and leave it to absorb for 5 minutes. Cut into squares and serve with the remaining sauce poured over at the table.

Tips for the Best Mary Berry Sticky Toffee Pudding

01 Why is my sticky toffee pudding dry in the middle?

The sponge has been overbaked. Check it at 28 minutes by pressing the centre gently with a fingertip. It should spring back firmly but feel slightly yielding. If a skewer comes out with just a few moist crumbs, it is ready. Remove it promptly and soak it with the warm toffee sauce straight away to restore moisture.

02 Why did my toffee sauce turn grainy or crystallised?

This happens when the sugar has not fully dissolved before the heat was increased. Keep the pan on a low heat and stir continuously until there is no grittiness when you drag a spoon along the base of the pan, then raise the temperature to reduce and thicken the sauce.

03 Why did my sponge sink in the centre after baking?

The oven door was opened too early or the batter was overmixed after the flour was added, knocking out the air. Do not open the oven in the first 22 minutes of baking. Once the sponge looks set at the edges and the top is no longer liquid, it is safe to check for doneness.

04 How do I stop the sauce from becoming too thick when it cools?

The sauce thickens significantly as it cools. If it has become too dense before serving, gently reheat it in the saucepan with a splash of double cream and stir over a low heat until it loosens to a pourable consistency again.

05 My sponge batter looks curdled after adding the eggs. Is it ruined?

No, it can be rescued. Add one tablespoon of the measured self-raising flour and fold it through gently. The flour acts as an emulsifier and brings the mixture back to a smooth batter before the remaining flour is added.

Serving Suggestions

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Serve warm with a generous pour of cold double cream directly from the jug, allowing the contrast of temperature to highlight the warmth of the sponge.

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Add a firm scoop of good-quality vanilla ice cream alongside each portion for a dinner party dessert, letting the toffee sauce melt over both the sponge and the ice cream.

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Spoon a small dollop of clotted cream on top of each square just before serving, which softens gently from the heat of the pudding and adds a subtle richness.

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Pair with a cup of strong Assam or English Breakfast tea when serving as an afternoon pudding, as the tannins in a robust black tea cut through the sweetness well.

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Plate individually in warm, shallow bowls with extra sauce pooled around the base of the sponge square, which keeps the pudding at temperature for longer at the table.

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Storage

Up to 2 Days

Room Temperature

Store the sponge and sauce separately in airtight containers at room temperature for up to 2 days.

Up to 4 Days

Refrigerator

Wrap the sponge tightly in cling film or keep it in an airtight container in the fridge for up to 4 days, storing the sauce separately in a lidded jar. Bring the sponge back to room temperature before reheating for the best texture, then warm individual portions in the microwave for 40 to 60 seconds.

Up to 3 Months

Freezing

Cut the sponge into portions, wrap each piece in a double layer of cling film, then seal in a freezer bag and freeze for up to 3 months. The sauce also freezes well in a sealed container. Defrost both overnight in the fridge, then reheat the sponge gently and warm the sauce in a small pan before serving.

Nutrition

Calories

490

kcal per serving

68g

Carbohydrates

Protein

23g

Fat

14g

Saturated Fat

210mg

Sodium

Nutrition values are estimates per serving and may vary depending on the specific ingredients used, brand differences, and how generously the toffee sauce is applied.

FAQs

01 Can I use regular soft brown sugar instead of dark muscovado for the sponge?

Yes, soft dark brown sugar is the closest substitute and will produce a similar depth of flavour, though the sponge will be slightly less intense. Avoid light brown sugar as it lacks the molasses notes that give sticky toffee pudding its characteristic dark taste.

02 Can I make Mary Berry sticky toffee pudding ahead of time?

Yes, this pudding is an excellent make-ahead dessert. Bake the sponge and prepare the sauce up to two days in advance, then store them separately. Reheat the sponge covered with foil in a 160°C oven for 15 minutes and warm the sauce gently in a pan before pouring it over to serve.

03 What size tin works best for this sticky toffee pudding recipe?

A 20cm square tin gives a good depth of sponge that bakes evenly and portions neatly into eight squares. A 20cm round tin also works, though the portions will be slightly different in shape. Avoid a tin much larger than 20cm as the sponge will spread too thin and risk drying out.

04 Can I use dried dates instead of medjool dates?

Dried dates work well but they need a slightly longer soak, around 15 minutes in the boiling water, to become fully soft before blending into the batter. Medjool dates are naturally plumper and more yielding, which is why they are preferred, but regular dried dates give a good result when soaked properly.

05 Can I make individual sticky toffee puddings instead of one large one?

Yes, divide the batter between six to eight greased individual pudding moulds or a deep muffin tin. Reduce the baking time to around 18 to 22 minutes and check for doneness by pressing the centre of one pudding gently. Individual portions present very neatly for a dinner party and are simple to reheat to order.

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Conclusion

This Mary Berry sticky toffee pudding recipe delivers a reliably dark, moist sponge with a silky butterscotch sauce that comes together without any complicated technique. The method is calm and straightforward, making it just as suitable for a weeknight pudding as it is for a properly laid dinner table. The recipe yields approximately eight generous portions from a 20cm tin, giving enough for a family gathering with a little left over for the next day.

The make-ahead flexibility makes it a particularly practical choice when entertaining, since both the sponge and the sauce can be prepared in advance and simply warmed through when needed. If this recipe has caught your interest, you might also enjoy the Mary Berry banana and walnut loaf recipe, another classic that uses simple storecupboard ingredients to excellent effect. Leave a comment below if you try this pudding, and feel free to share the recipe with anyone who loves a proper British dessert.