Sticky Toffee Pudding Recipe Without Black Treacle

Perfect Sticky Toffee Pudding. NEW VIDEO RECIPE!! The best version of this classic British dessert that I’ve ever tried. Baked in muffin pans for perfect portions of this moist, rich dense dessert served with an indulgent toffee sauce.

This is the best sticky toffee pudding that I have ever tried. It borrows some of the best elements from a few different recipes for this classic and iconic British dessert.

Sticky Toffee Pudding should be light in texture with a crumb structure that stands up when baked but collapses in the mouth to a dense, sweet, sticky, soft texture.

Mary Berry's Sticky Toffee Pudding

This recipe hits all of those points and also has a perfect toffee sauce that soaks into the rich moist pudding lending yet another delicious dimension to this tempting dessert.

If you have a favourite pudding form or mold, feel free to use that and keep an eye on it while baking, taking it out as soon as the centre is firm. It is better to err on the side of slightly under-baking than over-baking with this recipe.

I have baked these in muffin tins, which for me is the perfect serving size for this very rich dessert. If you disagree, you can always have two; let’s face it, you probably will.

Sticky Toffee Pudding Mary Berry / Tried & Tested

I’ve been asked several times over the past few years if this recipe can be made in a tube pan or a bundt pan. The answer is yes. I would not use a very large tube pan, like those you would use for an angel food cake.

This recipe is on the smaller side, so might be too flat in a large pan. It still is not very tall in my large bundt pan but it did bake up consistently moist, so I have no problem recommending a bundt pan.

I actually served 14 people at a family lunch just yesterday and used a bundt pan to bake it. I made sure the pan was very well greased and floured and it slipped out of the pan no problem.

James Martin Sticky Toffee Pudding With Dulce Ice Cream Recipe On Saturday Morning With James Martin

My method for greasing a bundt pan is to put it in the fridge or freezer for a few minutes and then melt some butter just until it turns liquid. You don’t want to super heat the butter to steaming hot.

I then take a pastry brush to brush the melted butter all over the inside of the bundt pan. The butter immediately solidifies on the cold pan and makes sure that all the nooks and crannies are amply covered. A light dusting of flour after that and you pan is ready.

I still like the idea of using the muffin pans, especially when I am planning to freeze some of the individual puddings but if I know I will be serving a larger crowd, this method may save a little time.

Gluten Free Sticky Toffee Pudding Recipe

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Sticky Toffee Pudding With Toffee Sauce

If baking in a bundt pan be sure it is well greased and floured as described in the introduction to this recipe. Bake at 325 degrees F for 55-60 minutes.

A reader only had one 12 muffin pan so I calculated this recipe to make just a dozen instead of 18. The eggs are the biggest issue in downsizing any recipe. My trick for this if using extra large eggs is to whisk the egg and remove about a tablespoon. That should approximate the size of a medium egg.

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Easy Traditional British Sticky Toffee Pudding Cakes

I made this for my bookclub and made a double batch of the toffee sauce. I barely was able to escape with a small piece for my husband! Very good.

[…] it’s not too difficult to follow a sticky toffee pudding recipe. You’ll end up with a thick, sumptuous cake that’s drizzled all over in a glaze of sweet […]

Do you poke holes in your cake or muffins and brush sauce over your puddings after baking and then freeze? Do you cover when reheating? Thanks.

Miso Sticky Toffee Pudding

Hi Barry, What are the cooling instructions. Just made it and I want to serve it tomorrow night for dinner. Do I cool it in the pan and wrap it up or do I cool it on a rack? I just used a square cake pan and baked it at 325 for 50 min. Toothpick came out clean so took your advice and took it out. Also can you make the sauce ahead or should I wait until it’s dessert time? Thanks PamMary Berry's Sticky Toffee Pudding with butterscotch sauce and served with vanilla ice cream, one of the finest British desserts that is surprisingly really easy to make with very little prep and a few very simple ingredients. This tray bake sticky toffee pudding has no dates in it, its sweetness coming from the black treacle and light brown sugar.

I am rather ashamed to admit that it was the very first time I baked a sticky toffee pudding. 7 something years of food blogging, and many others of being a cooking and baking fan, and it never before crossed my mind to make it at home.

This is seriously the best sticky toffee pudding ever; it has absolutely everything you can wish for in a dessert: a warm moist soft sponge, luscious rich toffee sauce, all served with a generous scoop of

Lyle's Splendidly Sticky Toffee Pudding

And bonus point, it is adapted from Mary Berry's recipe, so you know that this is a failproof dessert. Absolutely every single one of her recipes are a big hit with us, they are simple, but incredibly delicious, and they don't break the bank. A win win every single time.

I know where are variations of his dessert that use dates for added sweetness and the sticky factor, but this recipe does not use dates, and it's as good. The treacle and light brown sugar are a great combo that works perfectly fine here.

My Christmas variation of this delicious dessert - Christmas Sticky Toffee Pudding is a great festive dessert that is full of amazing flavours.

Sticky Toffee Pudding Without Dates

Treacle works amazingly well in this recipe to give a dark colour to the sponge of the cake, and it also gives that toffee taste. If you don't have treacle or molasses, you can try substituting it with golden syrup, although without the benefit of the darker colour.

5. bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 35 minutes until well risen, and a skewer inserted in the middle comes out clean

The sauce is very easy to make, I used it for my Pumpkin Bread Pudding and it was an absolute delish. We only need a few ingredients:

Sticky Toffee Pudding Cake Recipe

Individual sticky toffee puddings might look posh, but a tray bake cake is always easier to make, as you only have to deal with one dish, and very little effort. Make sure you butter the dish very well, otherwise the sponge will stick to it, and it will be harder to remove without it breaking.

The butter used for the sponge has to be really soft, otherwise the batter will be lumpy, and won't rise well. Plus, it will be rather hard to beat it with the sugar, without having buttery sugar flying everywhere - been there, done that!

Pour the toffee sauce over the sponge while it's still warm, so it can be soaked better. Even if you serve the cake with extra sauce, topping the sponge it it will ensure a moister, softer sponge.

How To Cook Perfect Sticky Toffee Pudding

The sticky toffee pudding is best served warm (but not hot), as the flavours will be more intense, a moister sponge, and a richer sauce. Plus, if you serve it with ice cream, it creates a unique experience of textures and tastes.

Absolutely! If you have more left, simply pop the cake in the oven to heat it up, while the sauce can be heated either in the microwave or in a pan set over a low heat.

The cake can last up to 4 days in the fridge. Simply cover the baking dish with clingfilm, and transfer the sauce in an airtight container, and reheat when needed.

Sticky Toffee Pudding Recipes

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