Mary Berry's easy sticky toffee pudding recipe takes less than 30 minutes to prep

While a sticky toffee pudding can be bought at the supermarket, how nice it is to say that you made your own.

With Mary Berry's simple recipe, it doesn't take too much effort to bake the yummy dessert.

Ideal for cooler evenings, as the weather becomes more wet, rainy and cold, sticky toffee pudding is the ultimate treat.

The sticky and gooey pudding may conjure up the feeling of a stodgy dessert but, if you do it right, the sticky pudding will be surprisingly light.

Here's how to make sticky toffee pudding with Mary Berry's recipe that takes less than 30 minutes to prepare.

Sticky toffee pudding

• Prep: less than 30 mins
• Cooks in: 30 minutes to one hour
• Serves: six people

Ingredients

• 100g butter, softened, plus extra for greasing
• 175g light muscovado sugar
• Two large eggs
• 225g self-raising flour
• One tsp baking powder
• One tsp bicarbonate of soda
• Three tbsp black treacle
• 275ml full-fat milk
• Double cream or vanilla ice cream, to serve
• For the sauce
• 100g butter
• 125g light muscovado sugar
• One tbsp black treacle
• 300ml pouring double cream
• One tsp vanilla extract

Equipment

• 1.7ltr ovenproof dish
• Electric whisk

Method

Preheat the oven to 180C (160C fan/gas four). Butter the ovenproof dish. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Whisk until combined.

Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35 to 40 minutes or until well risen and springy in the centre.

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, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.