Mary Berry's sticky toffee pudding is a rich, moist British classic made with dates, dark sugar, and butter, then drenched in a warm toffee sauce. It's baked, not steamed, and ready in about an hour a foolproof dessert with deep caramel flavour and a sponge that stays moist even the next day.
What Is Mary Berry's Sticky Toffee Pudding?
Mary Berry's version stays close to the British classic but simplifies the traditional method. Instead of steaming, the pudding is baked in the oven, which gives a firmer top and a naturally caramelized surface. The sponge itself uses black treacle or muscovado sugar for that deep, sticky, molasses-rich flavour.
It's a dessert that manages to feel indulgent and effortless at the same time and that's the Mary Berry signature.
Recipe Overview at a Glance
| Detail | Info |
|---|---|
| Prep Time | Less than 30 minutes |
| Cooking Time | 35–40 minutes |
| Total Time | ~1 hour |
| Servings | 6–8 people |
| Calories | ~927 kcal per serving (based on 6 servings) |
| Difficulty | Easy |
Mary Berry Sticky Toffee Pudding: Main Ingredients
For the Sponge
- 200g pitted dates, chopped (traditional) OR omitted (see No-Date version below)
- 200ml boiling water
- 1 tsp bicarbonate of soda
- 75g softened butter
- 100g dark muscovado sugar (or soft brown sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 175g self-raising flour
- 1 tsp baking powder
For the Toffee Sauce
- 100g butter
- 100g dark muscovado sugar
- 150ml double cream
- 1 tbsp black treacle (optional, for depth)
Equipment You'll Need
- Ovenproof baking dish (approx. 22cm square)
- Large mixing bowl
- Small saucepan for the sauce
- Whisk or electric hand mixer
- Blender (for pureeing dates)
Mary Berry's No-Date Sticky Toffee Pudding (Cheat's Version)
Not a fan of dates? You're not alone. Mary Berry has publicly said she isn't the biggest fan of them herself. Her no-date version replaces them with black treacle, which delivers a similar deep, sticky flavour without any fruit texture.
Ingredients
- 150g plain flour
- 1 tsp baking powder
- 100g soft dark brown sugar
- 2 tbsp black treacle
- 2 eggs
- 200ml milk
- 50g butter
Method
- Preheat oven to 180°C (fan 160°C) / Gas 4.
- Grease a 22cm square baking dish.
- Melt butter and black treacle together over low heat until smooth.
- In a large bowl, sift flour, baking powder, and sugar.
- Add eggs, milk, and the treacle mixture. Stir until smooth (do not overmix).
- Pour into the dish. Bake for 35–40 minutes until firm to the touch.
- Meanwhile, make the toffee sauce (same recipe as above).
- Serve warm, drenched in sauce.
What Is the History of Sticky Toffee Pudding?
Contrary to popular belief, sticky toffee pudding isn't ancient. It was popularized in the 1970s by Francis Coulson at the Sharrow Bay Country House Hotel in the Lake District. Coulson called it Icky Sticky Toffee Sponge, and the dessert quickly spread across the UK. Mary Berry helped bring it into home kitchens through cookbooks and TV appearances, cementing its status as a modern British classic.
What Do You Do to Enhance the Flavour?
Mary Berry's baseline recipe is excellent but small tweaks can push it further:
Add molasses:
1 extra tbsp of black treacle in the sponge intensifies the caramel notes.
Use browned butter:
Cooking the butter until nutty and golden before adding it to the sauce adds depth.
Include chopped nuts:
A handful of pecans or walnuts folded into the batter adds texture.
Splash of coffee:
1 tsp instant coffee dissolved in the water enhances the treacle without adding coffee flavour.
Rum-soaked dates (traditional):
For the classic version, soak dates in rum for extra warmth.
What Is Mary Berry's Traditional Sticky Toffee Pudding Recipe?
Mary Berry's traditional version uses 200g chopped pitted dates soaked in 200ml hot water and 1 tsp bicarbonate of soda. Once cooled slightly, blitz the dates in a blender. Combine with the rest of the sponge ingredients (butter, sugar, eggs, vanilla, flour, baking powder). Bake for 35–40 minutes at 180°C.
In brief: Boil dates with bicarbonate of soda and water. Blitz once cool. Combine with dry and wet ingredients. Pour into a greased dish and bake at 180°C for 35–40 minutes. Serve warm with the toffee sauce.
What's the Difference Between Sticky Toffee and Christmas Pudding?
| Feature | Sticky Toffee Pudding | Christmas Pudding |
|---|---|---|
| Base | Dates (or none) + brown sugar | Dried fruit + suet |
| Cooking method | Baked | Steamed for hours |
| Texture | Soft sponge | Dense, moist, chunky |
| Sauce | Toffee sauce | Brandy butter |
| Occasion | Any time | Traditional Christmas |
How Do You Make Sticky Toffee Pudding for Christmas?
Sticky toffee pudding is a growing favorite as an alternative Christmas dessert lighter than a traditional pudding but still rich. To dress it up for the holidays, add 1 tsp of mixed spice, 1 tsp of orange zest, and top with brandy-soaked prunes or chopped stem ginger. Serve with brandy cream or clotted cream.
How to Make a Sticky Toffee Pudding Slice or Traybake
For a slice or traybake version, use the same recipe but bake in a 30 × 20cm rectangular tin lined with parchment. Reduce baking time slightly (~30 minutes). Once cool, pour warm toffee sauce over the top, then slice into portions. Great for parties or bake sales.
Storage and Reheating Instructions
- Refrigerate: Airtight container for 3 days. Warm in the microwave for 20–30 seconds per serving.
- Freeze: Freeze the sponge (without sauce) for up to 2 months. Defrost overnight, warm before serving, then top with fresh sauce.
- Reheat: For best texture, reheat in the oven at 150°C for 10 minutes. Microwave works but slightly dries the sponge.
Common Mistakes and Fixes
| Issue | Cause | Fix |
|---|---|---|
| Dry sponge | Overbaked | Reduce oven time by 5–10 mins |
| Sauce too thin | Not simmered long enough | Simmer 2–3 mins for thicker consistency |
| Bland flavour | Missing treacle or dark sugar | Use dark muscovado + a splash of treacle |
| Dense sponge | Over-mixing batter | Stir just until combined |
Nutrition Information (Per Serving Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~927 kcal |
| Fat | 52g (of which saturated: 31g) |
| Carbohydrates | 108g (of which sugars: 73g) |
| Protein | 8g |
| Fibre | 3g |
Serving Ideas
- Vanilla ice cream
- Clotted cream
- Crème fraîche
- Warm custard (Mary Berry loves it this way)
- Fresh berries for contrast
If you're building a full-on British pudding menu, follow this with another rich, oven-baked crowd-pleaser Mary's Ultimate Chocolate Brownies deliver the same deep, treacle-sweet indulgence in a fudgy squared traybake. Or for something lighter and fruit-based, her Bramley apple crumble is the traditional hot British pudding to pair alongside.
Frequently Asked Questions
Does Mary Berry's sticky toffee pudding use dates?
Her traditional version does, using 200g of pitted dates. Her no-date version uses black treacle instead a preferred choice for those who don't enjoy dates.
Can I make sticky toffee pudding ahead of time?
Yes. It reheats beautifully in the microwave or oven. Make it a day in advance and warm before serving.
What is the sauce made from?
It's a simple mixture of butter, dark brown sugar, and double cream simmered until glossy. A splash of black treacle deepens the flavour.
Can this recipe be made vegan?
Yes. Substitute butter with vegan butter, milk with plant milk (oat works best), and use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Is Mary Berry's sticky toffee pudding gluten-free?
Not as written, but you can substitute the flour with a 1:1 gluten-free blend for a gluten-free version.
How long does it keep?
3 days in the fridge, 2 months in the freezer (sponge only, without sauce).
Can I steam it instead of baking it?
Mary Berry's recipe is designed for baking, but you can steam it for a lighter, softer texture. Steam for 1.5 hours in a covered dish over simmering water.
Mary Berry's Sticky Toffee Pudding (Traditional)
Ingredients
For the sponge
- 200g pitted dates, chopped
- 200ml boiling water
- 1 tsp bicarbonate of soda
- 75g softened butter
- 100g dark muscovado sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175g self-raising flour
- 1 tsp baking powder
For the toffee sauce
- 100g butter
- 100g dark muscovado sugar
- 150ml double cream
- 1 tbsp black treacle (optional)
Instructions
- Prep: Preheat oven to 180°C (fan 160°C) / Gas 4. Grease a 22cm square ovenproof dish.
- Soak the dates: Place chopped dates in a bowl with the bicarbonate of soda. Pour over the boiling water, stir, and leave to soften for 5–10 minutes.
- Blitz: Once slightly cooled, blitz the dates and their liquid in a blender until smooth.
- Cream the batter: In a large bowl, beat the softened butter and muscovado sugar together. Add the eggs, vanilla, then fold in the self-raising flour and baking powder. Finally, stir in the date puree until smooth.
- Bake: Pour into the greased dish and bake for 35–40 minutes until firm to the touch.
- Make the sauce: Melt butter, muscovado sugar, and double cream in a small saucepan. Simmer gently for 2–3 minutes until glossy and thickened. Stir in black treacle if using.
- Serve: Serve the warm pudding drenched in toffee sauce, with cream, custard, or vanilla ice cream.