It’s smack dab in the middle of winter down here in New Zealand, and with cold evenings comes the need for warming puddings. And, I simply couldn’t resist making Mary Berry’s Sticky Toffee Pudding.
I watched Mary make it on her TV series ‘Mary Berry Everyday’ and as soon I saw her spoon that thick, luscious sauce over the baked sponge, I was resolved to try it out. I made it the very next day.
And, wowsers, it was every bit as delectable as it looked on tele. It hit the mark with the family too – ‘yee-ummm!’ was the prevailing response. Warm, tender caramel sponge cake, bathed in a rich butterscotch sauce and served with lashings of cream – what could be more tempting? I simply added a little salt into both the cake and the sauce to round out the flavours.
I found the recipe on BBC.co.uk. Both the sponge and the sauce are pretty much fail-safe and it’s a nice easy dessert to make at short notice. Alternatively, you can make the pudding ahead of time – simply rewarm the sponge and sauce separately in the microwave, then pour the sauce over the sponge to serve, along with whipped cream or ice cream.
Just a note: If, like us, you like your pudding saturated in sauce, you might consider doubling the sauce recipe – we had to ration ours – quelle horreur! Enjoy!
- 100g (3-1/2 oz) butter, softened, plus extra for greasing
- 175g (6 oz) light muscovado sugar
- 2 large free-range eggs
- 225g (8 oz) self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1/4 teaspoon sea salt
- 3 tablespoons black treacle
- 275ml (9-1/2 fl oz) full-fat milk
- Softly whipped cream or vanilla ice cream, to serve
- 100g (3-1/2 oz) butter
- 125g (4-1/2 oz) light muscovado sugar
- 1 tablespoon black treacle
- 300ml (10 fl oz) pouring double cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Preheat the oven to 180C (360F). Butter a wide shallow 1.7-litre (3-pint) ovenproof dish.
- Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda, salt and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre. Place on a wire rack to cool a little (ideally the sponge should be warm when you serve it).
- 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 some of the hot sauce over the still warm sponge in the baking dish. Serve with extra sauce in a jug, along with whipped cream or ice cream.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting