Try this great, British Sticky Toffee Pudding recipe by Mary Berry



Some people like to spend weekend life in the great outdoors - cycling, hiking or walking through the countryside. Others like to spend it in the great indoors, pretending the season to be merry has already started - relaxing, chilling and 'eherm, baking in the kitchen. Here at ACHICA Living we sit in that latter camp - especially when it's cold outside. And with this in mind, here's a little Sticky Toffee Pudding recipe to share. It would be rude not to. And it's not just any old Sticky Toffee Pudding, it's from the Great British Bake Off queen herself: Mary Berry. Her steamed dessert is perfect with Sunday lunch. Follow the recipe here and have a great weekend...

Mary Berry's Sticky Toffee Pudding


Serves 8

90g (3oz) butter, softened, plus extra for greasing

150g (5oz) light muscovado sugar

2 eggs, beaten

1 tbsp coffee extract

175g (6oz) self-raising flour

1 tsp baking powder

175g (6oz) stoned dates, roughly chopped

90g (3oz) walnuts, roughly chopped

175ml (6fl oz) hot water

For the toffee sauce

125g (4oz) butter

175g (6oz) light muscovado sugar

6 tbsp double cream

60g (2oz) walnuts, roughly chopped

Method

1.Butter a deep 18cm (7in) square cake tin and line the bottom with baking parchment.

2.Put the butter, sugar, eggs, coffee extract, flour, and baking powder into a large bowl. Beat well until and thoroughly blended.

3. Stir in the dates and walnuts, and then the measured hot water. Pour the mixture into the cake tin.

4.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.

5. About 10 minutes before the pudding is ready, start preparing the toffee sauce: put the butter and sugar into a small saucepan. Heat gently, stirring, until the butter has melted and the sugar dissolved. Stir in the cream and walnuts and heat gently to warm through.

6.Cut the pudding into 8 even-sized squares and transfer to serving plates. Spoon over the toffee sauce and serve at once.

Recipe taken from Mary Berry Winter Cookbook eBook, published by DK, £6.99, available to download from the iBookstore.

For festive foodie treats from the likes of Rococo Chocolates, The Carved Angel and Distilleries Terres Rouges visit ACHICA Food Hall 

 

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shop at ACHICA.

Emily Peck, Editor

View all posts by Emily Peck, Editor