Preheat the oven to 180C/160C fan/gas 4 and grease the dish with butter. Pour half the sauce over the pudding in its dish and serve warm with extra sauce and cream. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. The sauce can be made up to 3 days ahead. Heat gently, stirring, until the butter has melted and the sugar dissolved. Part of the Daily Mail, The Mail on Sunday & Metro Media Group. How is it that my mostly non-baking sister had to introduce it to me?!!! * 150g light muscovado sugar * 125g butter 5.About ten minutes before the pudding is ready, start preparing the toffee sauce. 6 tablespoons unsalted butter, room temperature, plus more for greasing the pan You can make it a day ahead for an easy Sunday lunch. Bake in a preheated oven at 180°C (160°C fan, Gas 4) for 45–50 minutes until the pudding is well risen, browned on top, and springy to the touch. Stir in the dates and walnuts, and then the measured hot water. When cake is done, remove from the oven and cut into squares. Cook’s tip: Serve the toffee sauce with other hot or cold desserts, such as steamed puddings or ice cream. Stir in the cream and walnuts and heat gently to warm through. To make the sauce, measure all the ingredients into a saucepan. Serve this gorgeous pud by Mary Berry up with plenty of fresh cream or rich custard to make it a proper treat. Bring to the boil and cook, stirring, for a few minutes until thickened. Mary Berry's Sticky Toffee Pudding-Famous Fridays Makes 8 servings Prep Time: 15 minutes: Bake Time: 45-50 minutes Ingredients. 6. Beat well until smooth and thoroughly blended. You can change your choices at any time by visiting Your Privacy Controls. The ultimate indulgence. Note: Baking with Mary Berry: Cakes, Cookies, Pies and Pastries from the British Queen of Baking. 5 To serve, pour half the sauce over the pudding when it comes out of the oven and serve the rest in a jug on the side. 4. 1. Transfer to serving plates or bowls and top generously with the hot toffee sauce. 5 bulbs of stem ginger in syrup, drained and finely chopped. Spoon over the toffee sauce and serve at once. Stir in the dates and walnuts and then the measured hot water. * 90g (3oz) walnuts, roughly chopped 1. Mary Berry Everyday: Chocolate and hazelnut torte, Exclusive food special: Mary Berry Everyday, Mary Berry Everyday: Smoked haddock and cauliflower gratin, Mary Berry Everyday: Griddled chicken carbonara, Mary Berry Everyday: Potato, leek and cheese pie, Mary Berry Everyday: Squash and black bean chilli, Mary Berry Everyday: Ragù bolognese with pappardelle, Mary Berry Everyday: Passion fruit and banana Eton mess. * 1 tsp baking powder * 60g walnuts, roughly chopped. So for this Famous Fridays, let's take a little trip across the pond and celebrate not only Mary's legacy but a classic English dessert as well: Sticky Toffee Pudding!! About 10 minutes before the pudding is ready, start preparing the toffee sauce: put the butter and sugar into a small saucepan. 6. 4 Meanwhile make the sauce. And thank goodness I did, because guys, YUM!! This indulgent dessert recipe, as seen in Mary Berry's BBC2 series Simple Comforts, has all the gooey sweetness of a sticky toffee pudding but with an added hint of freshness from the pears. Mary Berry's very best chocolate cake recipe. Have a good weekend and I'll be back next week with more gab and goodies! 2. And once you watch and are feeling inspired, get yourself into the kitchen and bake up some British specialties...then invite me over!! Gradually pour in the milk and whisk until smooth. I like to serve a large, family-sized version of the pudding and spoon or cut it into squares to serve. Preheat oven to 350. Published: 19:02 EST, 21 January 2017 | Updated: 19:02 EST, 21 January 2017 . You can make it a day ahead for an easy Sunday lunch. No comments have so far been submitted. For the cake. You may be able to find more information about this and similar content on their web site. Bake 45-50 minutes until cake is browned on the top and springs back when you gently poke it with the tip of your finger. Whisk using an electric hand whisk until light and creamy. Leftover sauce can be stored in an airtight container in the fridge and reheated in a saucepan over low heat (this would be quite yummy over ice cream too!!). Mar 20, 2017 - Sticky, gooey and surprisingly light, Mary Berry's no-date sticky toffee pudding is a winner. * 175g light muscovado sugar As you've probably guessed by now, I fall decidedly into the latter camp. We asked a therapist, Our Beauty Director's favourite new mascara is £8, Join us at our first virtual Xmas shopping weekend, The 35 minute pasta recipe we're making tonight. Mary Berry's Toffee Pear Pudding. Pour the mixture into the cake tin. Now, I'll give myself an out when it comes to Mary and blame it on cultural differences, but how on earth could I, someone who not only really likes to bake but also loves things English, not have heard of the several-seasons-long hit show until just a couple of months ago?!! To make the toffee sauce: put the butter and sugar into a small saucepan. The pudding, or should I say cake, because that's what it really is--is wonderfully moist, easy-to-make and full of chewy chopped dates and crunchy walnuts. Mary Berry’s Toffee Apple & Pecan Pudding - The Happy Foodie For true addicts, see also my other recipe page for sticky toffee pudding transformed into cupcakes! But somehow we never got around to trying sticky toffee pudding, so when I came across Mary's recipe for it, I knew instantly that that was what I wanted to try. By Mary Berry. 3. Spoon over the toffee sauce and serve at once. Red Online participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Serve with cream or ice cream. Find out more about how we use your information in our Privacy Policy and Cookie Policy. Bake in a preheated oven at 180°C/gas mark 4 for 45 to 50 minutes until the pudding is well risen, browned on top, and springy to the touch. 7. 7. And some sort of scone with practically every meal! To make the toffee sauce: about 10 minutes before cake is done, put the butter and sugar into a small saucepan and heat over low heat, stirring until the butter melts and the sugar is dissolved. She is so perfectly English!! I like to serve a large, family-sized version of the pudding and spoon or cut it into squares to serve. Sweet, sticky and deliciously comforting, sticky toffee pudding is the ultimate British dessert, Can an open marriage work? One bite and you instantly know why it's a classic! Pour the mixture into the cake tin. Serve immediately. For true addicts, see also my other recipe page for sticky toffee pudding transformed into cupcakes! Muscovado sugar is unrefined sugar made from sugar cane and with fudgy, lightly caramel flavour, so perfect for this recipe.