Mary Berry Sticky Apricot Pudding Recipe [Tips & Tricks]

If you’re on the hunt for a dessert that’s both comforting and packed with flavor, you’ve got to try Mary Berry’s sticky apricot pudding!

This recipe is a perfect blend of sweet and tangy apricots, combined with a soft, moist sponge that melts in your mouth. The sticky syrup that coats the pudding makes it irresistibly delicious and incredibly satisfying. Plus, Mary Berry’s recipes are always foolproof, meaning you’ll end up with a perfect treat every time. Whether you’re serving it for a special occasion or a cozy night in, this pudding is guaranteed to impress!

Mary Berry Sticky Apricot Pudding Recipe

Ingredients Needed

When preparing Mary Berry’s Sticky Apricot Pudding, it’s essential to source quality ingredients that come together to create a perfectly balanced, moist, and indulgent dessert. The ingredients, though simple, are thoughtfully chosen to achieve the ideal texture and flavor profile. Here’s a comprehensive list of what’s needed:

1. Dried Apricots: The key star of this pudding!

   Apricots offer a beautiful combination of sweetness and tang, and when dried, they become wonderfully rich and slightly chewy. These apricots are cut into small pieces, infusing the pudding with their signature flavor. The dried fruit also helps keep the pudding moist throughout baking.

2. Butter: You’ll need a good amount of softened unsalted butter to create the pudding’s rich, tender crumb. It’s important that the butter is soft, so it integrates smoothly into the batter, ensuring a light yet decadent texture.

3. Brown Sugar: To add sweetness and depth to the flavor, brown sugar is used. It contributes a subtle caramel-like richness that complements the apricots. The molasses in the sugar also helps with the moistness of the cake.

4. Golden Syrup: This thick, amber-colored syrup brings a sticky sweetness to the pudding. It not only sweetens but also adds a glossy, indulgent finish to the dish, making it extra luxurious when served.

5. Self-Raising Flour: This flour is a baker’s best friend for this recipe, as it contains baking powder, which helps the pudding rise. It ensures the pudding remains light and fluffy without being too dense or heavy.

6. Eggs: Eggs play an essential role in binding the ingredients together while providing moisture and structure to the pudding. They help create a smooth batter and contribute to the final texture of the cake.

7. Milk: A bit of milk adds the necessary liquid to the batter, helping to balance the consistency and ensuring the mixture isn’t too thick. Whole milk is recommended to keep the pudding rich and creamy.

8. Baking Powder: If you’re not using self-raising flour, baking powder is crucial in helping the pudding rise. It’s responsible for giving the cake its light, airy texture.

9. Vanilla Extract: A splash of vanilla extract elevates the flavor profile of the pudding, infusing a fragrant, warm note that complements the sweetness of the apricots and the richness of the butter.

10. Salt: Just a pinch of salt balances the sweetness and enhances the other flavors in the pudding, ensuring nothing tastes overly sweet or one-dimensional.

Equipment Needed

Having the right tools in the kitchen can make all the difference when it comes to making a delicious, well-executed Sticky Apricot Pudding. Here’s a breakdown of the essential equipment you’ll need:

1. Mixing Bowls: You’ll need a large mixing bowl to combine all the dry ingredients and another to mix the wet ingredients. Opt for glass or stainless steel, as they’re non-reactive and provide a stable base for your ingredients.

2. Electric Hand Mixer or Stand Mixer: While you can mix the batter by hand, an electric hand mixer or stand mixer will speed up the process, especially when you’re creaming the butter and sugar together. It helps achieve the right airy consistency for the batter.

3. Measuring Cups and Spoons: Accurate measurements are key to baking, so ensure you have a good set of measuring cups and spoons for both dry and wet ingredients. This is essential to maintain the balance of flavors and textures.

4. Saucepan: A small saucepan will be needed to gently heat the apricots, golden syrup, and any other wet ingredients (like milk and butter) that need melting or combining before being added to the batter.

5. Cake Tin or Pudding Basin: A round, deep cake tin or a traditional pudding basin is perfect for this dessert. Ensure that it’s well-greased to prevent sticking. A 20cm (8-inch) round tin should suffice, but you can adjust according to your preferences.

6. Greaseproof Paper: Lining the bottom of your tin with greaseproof paper ensures that the pudding can be easily removed after baking without sticking or falling apart.

7. Cooling Rack: After the pudding is baked, you’ll need a cooling rack to allow it to cool down and maintain its structure. It ensures that air circulates around the pudding, preventing it from becoming soggy on the bottom.

8. Serving Spoon: Since this dessert has a delightful, sticky quality, you’ll need a large spoon to serve it onto plates. A serving spoon with a long handle will help scoop out the pudding without disturbing its shape.

How To Make Mary Berry’s Sticky Apricot Pudding

Making this scrumptious Sticky Apricot Pudding is straightforward and quite satisfying. The process is forgiving, but attention to detail is key to getting the texture just right. Here’s a step-by-step guide:

1. Prepare the Apricots: Start by chopping the dried apricots into small pieces. These will be mixed directly into the batter later, so make sure they’re bite-sized. Then, gently heat the apricots in a saucepan with the golden syrup and a splash of water. This softens them and allows their natural sweetness to come out, creating a wonderful, sticky base for the pudding.

2. Preheat the Oven: Preheat your oven to 180°C (160°C for fan-assisted ovens) or 350°F. Grease your pudding tin or cake tin thoroughly, then line the base with greaseproof paper to ensure the pudding comes out easily once baked.

3. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy. This process incorporates air into the mixture, which helps create a tender, moist pudding. The texture should become pale and creamy.

4. Add the Eggs and Vanilla: Gradually add the eggs, one at a time, beating well after each addition. Add the vanilla extract, and continue mixing until the batter is smooth. The eggs will help bind the ingredients and provide structure to the cake.

5. Incorporate Dry Ingredients: Sift the self-raising flour and baking powder into the mixture, adding a pinch of salt. Gently fold these into the wet ingredients using a spatula or wooden spoon. Be careful not to overmix to preserve the lightness of the batter.

6. Add the Apricot Mixture: Once the apricots have softened and absorbed the syrup, fold them into the batter. Stir until evenly distributed, making sure the apricots are well spread throughout the mixture.

7. Bake: Pour the batter into your prepared tin and level the surface. Bake in the preheated oven for 35-40 minutes, or until the top is golden and a skewer inserted into the center comes out clean. The pudding should be slightly springy to the touch.

8. Cool and Serve: Once baked, let the pudding cool in the tin for about 10 minutes before turning it out onto a cooling rack. This resting period ensures it holds its shape. Serve it warm, ideally with a generous helping of custard or a dollop of cream.

Expert Tips

To ensure your Sticky Apricot Pudding is as delicious as possible, consider these expert tips:

• Soften the Apricots: If you want your apricots to be extra soft and juicy, soak them in warm water for about 10 minutes before using them in the recipe. This will give them a bit of extra moisture and make the pudding even more luscious.

• Don’t Overmix: When incorporating the flour into the batter, it’s crucial not to overmix. Overmixing can cause the pudding to become dense instead of light and fluffy. Fold gently until just combined.

• Perfect Serving: For the ultimate indulgence, serve the pudding warm with a rich, creamy custard or a scoop of vanilla ice cream. The contrast of the hot, sticky pudding with the cold custard is a match made in dessert heaven.

• Flavor Variations: While apricots are the traditional star in this recipe, you can experiment with other dried fruits such as dates, raisins, or figs. Each fruit brings its own unique flavor, so feel free to mix and match depending on your preferences.

• Storage and Leftovers: If you have any leftovers, store the pudding in an airtight container for up to 3 days. You can also freeze individual portions for a convenient treat later on. Simply reheat gently in the microwave or oven.

Mary Berry’s Sticky Apricot Pudding is a true celebration of comfort and flavor, perfect for cozy family dinners or a special treat to share with friends. The tender, moist pudding, combined with the sweet, sticky apricot infusion, creates a dish that’s both nostalgic and indulgent. With its relatively simple ingredients and straightforward method, it’s a recipe that’s accessible for all levels of bakers.

Whether you’re a seasoned baker or a beginner, this sticky pudding will be a showstopper. It’s the kind of dessert that fills your home with delicious aromas and leaves everyone asking for seconds.

Just remember, the key to success lies in balancing the flavors, paying attention to the consistency of the batter, and, of course, enjoying the process from start to finish. Happy baking!.

Easy Recipe Variations For Mary Berry’s Sticky Apricot Pudding

Mary Berry’s Sticky Apricot Pudding is a timeless British dessert that combines the richness of golden syrup, the tartness of apricots, and the comforting fluffiness of sponge cake. It’s simple yet indulgent, but what makes it even more exciting is how easily it can be customized to suit different tastes and occasions. Here are a few easy variations to take this classic to the next level:

1. Dried Fruit Mix: While apricots are the star in the original recipe, you can experiment with other dried fruits to bring in different textures and flavors. Consider adding raisins, sultanas, or even a mixture of dried figs and dates. These fruits soak up the syrup, giving the pudding a sweet, slightly chewy texture that complements the soft sponge.

2. Nuts for Texture: To introduce some crunch and contrast to the soft pudding, try folding in a handful of chopped nuts like pecans, walnuts, or hazelnuts. The earthy richness of the nuts will balance beautifully with the syrupy sweetness and fruity tang of the apricots. It also adds a gourmet touch to an otherwise simple dessert.

3. Spiced Variation: Adding a little spice can elevate the flavor profile. A teaspoon of ground ginger or cinnamon mixed into the batter will give the pudding a cozy, warming aroma and flavor. This is particularly lovely in the colder months, as the spices pair wonderfully with the sweetness of the apricots and the sticky syrup.

4. Vegan Version: For a plant-based alternative, replace the butter with a vegan butter substitute and swap the eggs for an equivalent egg replacer like flaxseed mixed with water or a commercial egg replacer. To replace the golden syrup, you could use maple syrup or agave nectar, although this might slightly alter the flavor profile. Even with these swaps, the result is a delicious, indulgent dessert that everyone can enjoy.

5. Gluten-Free Option: If you’re looking to make the pudding gluten-free, simply use a gluten-free flour blend instead of regular flour. Be sure to check the other ingredients, especially the baking powder, to ensure they’re also gluten-free. The texture may be slightly different, but it will still maintain that lovely moistness and rich flavor.

6. Citrus Infusion: For a light, fresh twist, add some zest from an orange or lemon to the batter. The citrus will cut through the sweetness of the syrup and dried apricots, bringing a zesty brightness to the pudding that’s perfect for spring or summer occasions.

These simple twists can transform Mary Berry’s Sticky Apricot Pudding into a dessert that matches any flavor profile you prefer, whether you’re after something richer, fruitier, or even lighter. The possibilities are endless, so don’t be afraid to get creative!

Best Practices To Store Leftovers

While the idea of leftover Sticky Apricot Pudding might sound like an afterthought to some, it’s actually an opportunity to enjoy the dessert at a later time. The pudding can be easily stored and reheated to maintain its moistness and flavor, ensuring that you can enjoy it again without compromising its deliciousness. Here’s how to store your leftovers properly:

1. Cooling First: Before storing the pudding, make sure it has cooled completely. If you store it while still hot, the moisture inside the pudding will condense, creating soggy spots that can affect its texture when reheated.

2. Airtight Container: To keep the pudding fresh, place it in an airtight container. This will prevent the pudding from drying out and absorbing any unwanted odors from the fridge. A well-sealed container also helps maintain the pudding’s moisture, ensuring it stays as soft and sticky as when it was first made.

3. Refrigeration: You can store the pudding in the fridge for up to 3 days. Given the richness and syrupy nature of this dessert, refrigeration helps preserve its flavors and prevent the buildup of any bacteria. When you’re ready to eat it, just remove the pudding from the fridge, slice it, and reheat.

4. Freezing: If you want to store your Sticky Apricot Pudding for a longer period, freezing it is a great option. Wrap the pudding tightly in plastic wrap or foil and place it in a freezer-safe bag or container. It can be kept in the freezer for up to 3 months. When you’re ready to eat it, allow it to thaw overnight in the fridge and reheat gently. Note that freezing might slightly alter the texture of the pudding, so it’s best enjoyed within a month or two for optimal results.

5. Reheating: When reheating, you can use the microwave or oven, depending on your preference. For the microwave, heat individual portions in short bursts (around 30 seconds at a time) to avoid overheating, which can make the pudding too dry. If you prefer the oven, preheat it to 350°F (175°C), cover the pudding with foil, and warm for about 15-20 minutes, ensuring it’s heated through. Adding a drizzle of golden syrup or a splash of cream while reheating will restore some of its original richness.

By following these best practices, you can ensure your leftover Sticky Apricot Pudding stays just as delightful the second time around.

What Goes Well With Sticky Apricot Pudding

Sticky Apricot Pudding, with its deep, rich flavor and comforting texture, is a versatile dessert that pairs beautifully with a variety of accompaniments. Whether you’re serving it for a casual meal or a special occasion, here are a few ideas for what to serve alongside it:

1. Custard: You can’t go wrong with the classic pairing of warm custard. The creamy, slightly vanilla-scented custard provides a rich contrast to the sticky pudding and enhances its flavor without overpowering it. You can use either a store-bought custard or make your own for that homemade touch.

2. Whipped Cream: Light and airy, whipped cream is a perfect complement to the dense richness of Sticky Apricot Pudding. The freshness of whipped cream balances out the sweetness of the pudding and adds a light texture that contrasts beautifully with the dense sponge.

3. Vanilla Ice Cream: The coolness and creaminess of vanilla ice cream offer a delicious contrast to the warmth of the pudding. The ice cream will melt slightly over the pudding, adding an extra layer of indulgence. For a fun twist, you could also try a caramel or cinnamon-flavored ice cream for a more complex flavor profile.

4. Fresh Berries: A handful of fresh berries, like raspberries, blueberries, or strawberries, can add a burst of tartness that complements the sweetness of the apricot pudding. Their freshness and acidity balance out the richness of the dessert, creating a delightful contrast in both texture and flavor.

5. Toffee Sauce: For those who like their puddings extra indulgent, a drizzle of toffee sauce can take the flavor up a notch. The caramelized richness of toffee pairs perfectly with the sticky, apricot-laden sponge, creating an even sweeter, more luxurious treat.

6. Tea or Coffee: While not an actual food pairing, a warm cup of English Breakfast tea or a rich espresso can enhance the experience of eating Sticky Apricot Pudding. The slightly tannic notes of tea or the robust flavor of coffee can cut through the sweetness of the pudding, making each bite more enjoyable.

These pairings elevate Mary Berry’s Sticky Apricot Pudding into a truly memorable dessert, adding variety and enhancing its delicious qualities.

Conclusion

Mary Berry’s Sticky Apricot Pudding is a delectable, heartwarming dessert that brings together the perfect blend of flavors, from the sweet, syrupy richness to the soft, fruity sponge. Its versatility makes it easy to customize for different dietary preferences, occasions, and tastes. Whether you prefer a classic take or enjoy experimenting with new ingredients, this pudding offers endless opportunities for creativity in the kitchen.

From its easy recipe variations to the best practices for storing leftovers, it’s a dish that’s as practical as it is delicious. Serve it with custard, whipped cream, or ice cream, and you have a dessert that will impress guests or satisfy your own sweet cravings.

A simple, yet truly indulgent treat, Sticky Apricot Pudding is one of those desserts that feels like a hug in every bite. Whether you’re making it for a special occasion or as a cozy weeknight dessert, it never disappoints.

FAQs

What Are The Main Ingredients In Mary Berry’s Sticky Apricot Pudding?

The main ingredients for Mary Berry’s sticky apricot pudding include self-raising flour, butter, sugar, eggs, apricots (usually canned or fresh), and a variety of flavorings such as vanilla and a hint of lemon zest. A sticky, sweet apricot sauce made from sugar, butter, and apricot jam is poured over the pudding to create its signature sticky texture.

Can I Use Fresh Apricots Instead Of Canned Apricots In Mary Berry’s Sticky Apricot Pudding?

Yes, you can use fresh apricots instead of canned ones. However, ensure that the fresh apricots are ripe and sweet for the best flavor.

You may need to adjust the sugar slightly depending on the sweetness of the apricots. It’s also a good idea to cook the fresh apricots down a little before adding them to the pudding to prevent them from being too firm after baking.

Can I Make Mary Berry’s Sticky Apricot Pudding In Advance?

Yes, you can make the pudding in advance. Once baked, allow it to cool completely and store it in an airtight container. To serve, simply reheat the pudding in the oven or microwave, and pour the apricot sauce over the top before serving.

Can I Freeze Mary Berry’s Sticky Apricot Pudding?

Yes, Mary Berry’s sticky apricot pudding can be frozen. Allow the pudding to cool fully after baking, then wrap it tightly in cling film or foil before freezing.

To serve, defrost the pudding in the fridge overnight, and reheat in the oven. You can also freeze the apricot sauce separately and heat it up when ready to serve.

What Can I Substitute For Self-raising Flour In Mary Berry’s Sticky Apricot Pudding?

If you don’t have self-raising flour, you can use plain (all-purpose) flour and add baking powder. For every 100g of plain flour, add 2 teaspoons of baking powder to mimic the effect of self-raising flour.

How Do I Ensure The Apricot Sauce Is Sticky In Mary Berry’s Sticky Apricot Pudding?

To achieve the signature sticky apricot sauce, it’s important to cook the sugar, butter, and apricot jam together until the mixture becomes thick and syrupy. You want the sauce to be slightly reduced before pouring it over the pudding. The longer it simmers, the thicker and stickier it will become.

Can I Make Mary Berry’s Sticky Apricot Pudding Without Eggs?

Yes, you can make a version of Mary Berry’s sticky apricot pudding without eggs. To substitute eggs, you can use alternatives like a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water for each egg), unsweetened applesauce, or commercial egg replacers. Keep in mind that the texture might vary slightly.

What Can I Serve With Mary Berry’s Sticky Apricot Pudding?

Mary Berry’s sticky apricot pudding is delicious when served with custard, vanilla ice cream, or a dollop of whipped cream. For a more decadent treat, you could also serve it with a scoop of clotted cream or a drizzle of double cream.

Can I Make Mary Berry’s Sticky Apricot Pudding Gluten-free?

Yes, you can make Mary Berry’s sticky apricot pudding gluten-free by swapping out the self-raising flour for a gluten-free self-raising flour blend. You may also need to adjust the amount of liquid slightly depending on the flour blend you’re using.

How Long Does Mary Berry’s Sticky Apricot Pudding Take To Bake?

Mary Berry’s sticky apricot pudding typically takes around 35 to 45 minutes to bake in a preheated oven at 180°C (350°F), or until a skewer inserted into the center comes out clean. The pudding should have a golden-brown color and a slightly firm texture when done.