Mary Berry Sticky Toffee Pudding Recipe

This classic British sticky toffee pudding is everything you want in a cozy dessert: a soft, date-studded sponge with a deep caramel flavor, soaked in a glossy toffee sauce. It bakes up light and tender, then turns wonderfully sticky once the warm sauce is poured over. The method is straightforward and very beginner-friendly, even if you have never baked with dates before. Set aside about 1 hour from start to serving, including baking time.

Ingredients

For the date sponge

200g pitted dates, finely chopped
1 tsp bicarbonate of soda
250ml boiling water
75g unsalted butter, softened (plus extra for greasing)
150g soft dark brown sugar
2 large eggs
1 tsp vanilla extract
1 tbsp black treacle (optional, but lovely for extra depth)
175g self-raising flour
1 tsp baking powder
Pinch of fine salt

For the sticky toffee sauce

150g unsalted butter
150g soft dark brown sugar
2 tbsp black treacle
200ml double cream
Pinch of salt

To serve (optional)

Warm custard, vanilla ice cream, or softly whipped cream

How to Make Mary Berry Sticky Toffee Pudding Recipe

Prepare the oven and tin

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the pudding bakes evenly and colours nicely.
Grease the tin: Grease a deep 20cm square tin or a 1.2-litre baking dish with butter. If using a tin, line the base with baking parchment for easier lifting.

Soften the dates

Soak the dates: Put the chopped dates into a heatproof bowl. Sprinkle over the bicarbonate of soda, then pour on the boiling water.
Rest: Stir and leave for 10 minutes. The dates will soften and the liquid will turn slightly foamy, which is exactly what you want for a tender sponge.

Mix the batter

Cream butter and sugar: In a large bowl, beat the softened butter and dark brown sugar until combined and a little lighter in colour.
Add eggs: Beat in the eggs one at a time, mixing well after each addition.
Flavour: Mix in the vanilla extract and black treacle (if using).
Fold in dry ingredients: Add the self-raising flour, baking powder, and salt. Fold gently until you no longer see dry flour.
Add the dates: Stir in the softened date mixture, including all the soaking liquid, until the batter is evenly speckled.

Bake

Fill: Scrape the batter into the prepared tin or dish and level the top.
Bake: Bake for 30 to 35 minutes, until the sponge is risen, springy to the touch, and a skewer inserted into the centre comes out clean or with a few moist crumbs.

Make the toffee sauce

Melt: While the pudding bakes, add the butter, brown sugar, and treacle to a saucepan. Warm over low heat, stirring until melted and smooth.
Add cream: Pour in the double cream and add a pinch of salt. Stir well.
Simmer: Bring to a gentle simmer for 2 to 3 minutes, stirring often, until glossy and slightly thickened. Keep warm on the lowest heat.

Cool briefly and assemble

Rest: Let the baked pudding stand for 5 minutes so it settles and slices neatly.
Soak: Poke the top all over with a skewer. Pour over about half of the hot sauce and let it sink in.
Serve: Cut into squares and serve warm with the remaining sauce poured over the top, plus custard or ice cream if you like.

How to Make Mary Berry Sticky Toffee Pudding Recipe

Tips

Why is my sticky toffee pudding dry?

The most common cause is overbaking. Start checking at 30 minutes, and take it out as soon as the centre feels springy. Also make sure you pour sauce over the warm sponge so it soaks in properly.

How do I stop the sauce from splitting or turning grainy?

Keep the heat low when melting the butter and sugar, and stir gently until smooth before adding the cream. If it looks slightly separated, take it off the heat and whisk until it comes back together.

Do I need to blend the dates?

No. Finely chopped dates soften beautifully in the hot water and melt into the batter as it bakes. If you prefer a smoother texture, you can mash the soaked dates with a fork, but blending is not necessary.

How do I get neat slices without tearing the sponge?

Let the pudding stand for 5 to 10 minutes after baking. Cut with a sharp knife, wiping the blade between slices, then spoon the extra sauce over just before serving.

Serving Suggestions

Warm with vanilla custard and an extra pinch of sea salt on top
With vanilla ice cream and a spoonful of sauce over the melting edges
With softly whipped cream and chopped toasted pecans
As a dinner party dessert with espresso or strong tea

Storage

Room temperature

Keep the sponge (without extra sauce) covered at cool room temperature for up to 2 days. Store the sauce separately if possible, then warm both to serve.

Refrigerator

Store the pudding and sauce in separate airtight containers for up to 5 days. Reheat pudding portions in the microwave for 20 to 40 seconds, and warm the sauce gently in a saucepan or microwave until pourable.

Freezing

Freeze the sponge (whole or sliced) tightly wrapped for up to 3 months. The sauce also freezes well for up to 3 months in a freezer-safe container. Thaw overnight in the fridge, then reheat gently until hot.

Nutrition

Calories: 520 kcal
Carbohydrates: 62 g
Protein: 5 g
Fat: 29 g
Saturated fat: 17 g
Sodium: 320 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Can I make sticky toffee pudding ahead of time?

Yes. Bake the sponge, cool, and store covered. Make the sauce and refrigerate separately. Reheat portions of sponge until warm, then pour over hot sauce just before serving for the best texture.

What can I use instead of dates?

Dates give the signature sticky, caramel-like sweetness. If you must substitute, prunes work best (same weight), but the flavour will be slightly different. Avoid raisins as they do not soften in the same way.

Can I bake this in individual ramekins?

Yes. Grease 6 to 8 ramekins and bake at the same temperature, checking around 18 to 22 minutes. They are ready when risen and springy to the touch.

How do I thicken sticky toffee sauce?

Simmer it gently for a minute or two longer, stirring often. It also thickens as it cools, so aim for a glossy, pourable sauce while hot.

Is black treacle necessary?

No, but it adds a deeper toffee flavour and a darker colour. If you do not have treacle, you can use golden syrup, or simply leave it out and rely on the brown sugar.