Mary Berry's easy sticky toffee pudding recipe
 Mary's all-in-one sticky toffee pudding is sticky, gooey and surprisingly light and easy. Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve. For this recipe you will need a 1.7-litre/3-pint ovenproof dish and an electric whisk. Each serving provides 927 kcal, 9g protein, 88g carbohydrates (of which 60g sugars), 59g fat (of which 36g saturates), 1.5g fibre and 1.9g salt. 100g/3½oz butter, softened, plus extra for greasing 175g/6oz light muscovado sugar2 large free-range eggs225g/8oz self-raising flour 1 tsp baking powder1 tsp bicarbonate of soda3 tbsp black treacle 275ml/9½fl oz full-fat milkdouble cream or vanilla ice cream, to serve 100g/3½oz butter, softened, plus extra for greasing 175g/6oz light muscovado sugar 2 large free-range eggs 225g/8oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 3 tbsp black treacle 275ml/9½fl oz full-fat milk double cream or vanilla ice cream, to serve 100g/3½oz butter125g/4½oz light muscovado sugar1 tbsp black treacle300ml/10fl oz pouring double cream1 tsp vanilla extract 100g/3½oz butter 125g/4½oz light muscovado sugar 1 tbsp black treacle 300ml/10fl oz pouring double cream 1 tsp vanilla extract Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda 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.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. Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish. Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda 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. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda 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. Pour into the prepared dish. Bake for 35–40 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 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. To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream. Recipe tips This recipe can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead, cover and store in the fridge. Traditionally sticky toffee pudding would contain dates, but as they need to be soaked and blended they aren’t included in this simplified recipe. If you feel dates are an essential ingredient try this recipe. If you live outside the UK and are struggling to find treacle, it can be substituted for dark molasses. To make it easier to measure the treacle, dip the spoon into boiling water first.