Mary Berry Sticky Toffee Pudding with Dates Recipe
Sticky Toffee Pudding with Dates is a traditional British dessert made from a tender date-filled sponge cake soaked in a rich toffee sauce. The dates create natural sweetness and moisture, while ingredients like brown sugar, butter, and vanilla build depth of flavour. Once baked, the warm pudding is drizzled generously with homemade toffee sauce, which seeps into the sponge, giving it its iconic sticky, melt-in-the-mouth texture. Mary Berry’s version keeps things simple but ensures maximum flavour and perfect results.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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200g dates, chopped
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250ml boiling water
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1 teaspoon bicarbonate of soda
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100g unsalted butter, softened
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150g light brown sugar
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2 large eggs
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200g self-raising flour
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon (optional, but adds warmth)
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Pinch of salt
For the Toffee Sauce:
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150g light brown sugar
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100g butter
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200ml double cream
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1 teaspoon vanilla extract
Instructions
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Soak the dates – Place 200g chopped dates in a bowl, pour over 250ml boiling water, and add 1 tsp bicarbonate of soda. Let soften for 10 minutes.
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Cream the butter and sugar – Beat 100g butter with 150g brown sugar until pale and fluffy.
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Add eggs and flavouring – Mix in 2 eggs and 1 tsp vanilla extract until smooth.
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Combine the soaked dates – Stir the softened dates (including the liquid) into the batter.
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Fold in dry ingredients – Add 200g self-raising flour, ½ tsp cinnamon, and a pinch of salt. Mix gently without overworking.
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Bake the pudding – Pour batter into a greased dish and bake at 180°C (350°F) for 30–35 minutes until risen and springy.
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Make the toffee sauce – In a saucepan, melt 100g butter, 150g brown sugar, and 200ml cream. Simmer for 3–4 minutes, then add 1 tsp vanilla.
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Finish and serve – Pour warm toffee sauce over the hot pudding and serve immediately with cream, ice cream, or custard.