Mary Berry’s ginger sticky toffee pudding

Name: Mary Berry Ginger sticky toffee pudding
Cook time: 50 min
Yield: 8 servings

Few can resist this enticing combination of spicy ginger pudding with hot sticky toffee sauce.

A square of sticky toffee pudding served on a white plate

By Mary Berry | Published - 4 Nov 2025

Cooking time

50 mins

Serves

Ingredients

90g (3oz) butter (room temperature), plus extra for greasing
150g (5½oz) light muscovado sugar
2 large eggs
175g (6oz) self-raising flour
1 tsp baking powder
5 pieces of stem ginger in syrup, drained and finely chopped

For the sauce

125g (4½oz) butter
175g (6oz) light muscovado sugar
6 tbsp double cream

Method

With an electric whisk or a wooden spoon, cream the butter and sugar until light and fluffy. Scrape the bowl’s sides to incorporate all the mixture.
Drop in the eggs one at a time, beating after each addition. Add the flour and baking powder, and beat until smooth. Stir in the ginger and water.
Preheat the oven to 180°C (fan 160°C/350°F/gas 4). Grease a deep 18cm (7in) square cake tin and line the base with baking parchment.
Place the butter and sugar in a large bowl, and cream the mixture. Add the eggs, then the flour and baking powder. Beat well until smooth and thoroughly combined.
Stir in the stem ginger, and then 175ml (6fl oz) hot water. Pour the mixture into the tin.
Bake in the oven for 45-50 minutes, or until the pudding is well risen, browned on top and springy to the touch.
About 10 minutes before the pudding is ready, make the toffee sauce. Place the butter and sugar in a small pan and heat gently, stirring, until the butter has melted and the sugar has dissolved. Stir in the cream and heat gently to warm through.
Cut the pudding into eight even-sized squares and transfer to serving plates. Spoon over the toffee sauce and serve at once.

Notes

To help with serving, use a fish slice or palette knife to lift the squares from the tin.

You can make the toffee sauce ahead and reheat.

Recipe from Mary Berry’s Cookery Course, published by DK, RRP £25

Check price

(Hero image DK)

Written by: Mary Berry

Dame Mary Berry is one of the most respected food writers and presenters in the UK. She has written more than 70 cookbooks and was a judge on the Great British Bake Off.

View author page

Golden bread and butter pudding in an oval dish

James Martin’s bread and butter pudding with cherry compote

Layered dessert in glass cups topped with chopped nuts

Cherry tiramisu

A grey plate with sliced strawberries and panna cotta on top and next to it panna cotta with red berry sauce

Aldo Zilli's strawberry panna cotta red berry sauce

Prue Leith’s Madeira cake

Bake Off judge Prue Leith shares her recipe for Madeira cake, a traditional buttery sponge cake with a mild lemon flavour.

A dish with aubergine parmigiana covered in browned, melted cheese

The Hairy Bikers' aubergine parmigiana

Also known as parmigiana di melanzane, The Hairy Bikers share their healthier version of this delicious classic Italian dish.

A slice of cake on a plate, with raspberries and a fork

Almond and raspberry cake

This gluten-free raspberry cake uses ground almonds instead of flour, which helps give it a rich flavour.

Baked cod with a herb and mature Cheddar breadcrumb crust

Diana Henry’s recipe for a lovely fresh fillet of cod baked in a cheese and herb breadcrumb crust.

James Martin’s bread and butter pudding with cherry compote

The chef and TV presenter’s recipe for the traditional British dessert, served with a simple cherry compote.

Baked quiche in a dish, shown from above

Forget-the-pastry quiche

Try this carb-free crustless quiche created by Celebrity Masterchef Champion Liz McClarnon.

a potato cake and rashers of bacon in a frying pan

Hugh Fearnley Whittingstall potato cakes

This potato cakes recipe from Hugh Fearnley-Whittingstall is perfect for using up leftover mash.

Mary Berry’s ginger sticky toffee pudding

Few can resist this enticing combination of spicy ginger pudding with hot sticky toffee sauce.

Mother butter chicken

Mowgli Street Food founder Nisha Katona shares her recipe for mother butter chicken, Mowgli’s bestselling curry.

Rice pudding in a light blue bowl topped with a raisin sauce

The Hairy Bikers' quick rice pudding

This fast and delicious rice pudding recipe by the Hairy Bikers is cooked on the hob instead of in the oven to save time.

Mary Berry’s ginger sticky toffee pudding

Ingredients

For the sauce

Method

Notes

Written by: Mary Berry

Related articles