Mary Berry Sticky Toffee Pudding

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


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 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!



Indulge in pure comfort with Sticky Toffee Pudding! A warm, fluffy sponge cake soaked in a decadent butterscotch sauce. Served with a dollop of cream or a scoop of vanilla ice cream, every bite is pure bliss. The perfect winter warmer!
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Servings 10 Servings
Calories 270 kcal



For the pudding:

  • 3-1/2 oz butter, softened, plus extra for greasing
  • 6 oz light muscovado sugar
  • 2 large free-range eggs
  • 8 oz self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda, baking soda
  • 1/4 tsp sea salt
  • 3 tbsp black treacle
  • 9-1/2 fl oz full-fat milk
  • Softly whipped cream or vanilla ice cream (to serve)

For the sauce:

  • 3-1/2 oz butter
  • 4-1/2 oz light muscovado sugar
  • 1 tablespoon black treacle
  • 10 fl oz pouring double cream
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt


For the pudding:

  • Preheat the oven to 180°C (360°F). 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).

For the sauce: (Make while the sponge is baking)

  • 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:

  • 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.


If making ahead, don’t add the sauce until serving time. Warm the sponge and sauce separately in the microwave for around 20 seconds. Pour some of the sauce over top of the sponge to serve and pour the remaining sauce into a jug so people can help themselves.


Calories: 270kcalCarbohydrates: 44gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 343mgPotassium: 189mgFiber: 1gSugar: 27gVitamin A: 276IUVitamin C: 0.01mgCalcium: 94mgIron: 2mg
Keyword Toffee Pudding
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.