Mary Berry’s Sticky Apricot Pudding Recipe [GUIDE]

Mary Berry’s Sticky Apricot Pudding is a warm, indulgent dessert that perfectly balances the tartness of apricots with the rich, comforting texture of a traditional steamed pudding. Known for her effortless approach to British baking, Mary Berry’s version of this classic pudding is as heartwarming as it is delicious. This dessert features a soft, moist sponge, generously laced with juicy apricots, all enveloped in a luscious golden syrup sauce that adds both sweetness and a beautiful, sticky finish.

It’s a pudding that is perfect for any occasion, whether you’re serving it at a cozy family gathering or showcasing it at a dinner party. The combination of the fruity apricots and the decadent syrupy glaze makes this pudding both a treat for the taste buds and a feast for the eyes. The simplicity of its ingredients belies the depth of flavor, making it a delightful dish that will have your guests asking for seconds.

Mary Berry’s Sticky Apricot Pudding Recipe

Ingredients Needed

For Mary Berry’s Sticky Apricot Pudding, the ingredients are straightforward but essential in creating the right balance of sweetness and texture. Here’s what you’ll need:

• For The Pudding

  • Butter (unsalted): 100g, softened – Butter provides moisture and richness to the sponge.
  • Golden syrup: 4 tablespoons – This key ingredient is used in both the batter and to coat the pudding, giving it its signature sticky texture.
  • Caster sugar: 100g – A fine sugar that helps create a light, airy sponge.
  • Self-raising flour: 200g – The self-raising flour gives the pudding its rise and airy consistency.
  • Baking powder: 1 teaspoon – Added to ensure the sponge rises nicely.
  • Eggs: 2 large – Eggs provide structure to the batter, helping it set and hold the apricots.
  • Milk: 100ml – Adds moisture to the pudding without making it too heavy.
  • Apricots: 200g (fresh or tinned) – The star of the dessert, providing bursts of fruity flavor and juiciness.

• For The Sticky Apricot Sauce

  • Butter (unsalted): 100g – A rich, creamy base for the sauce.
  • Brown sugar: 150g – Adds a deeper, caramelized sweetness to complement the apricots.
  • Golden syrup: 4 tablespoons – Intensifies the sticky, gooey texture that coats the pudding.
  • Water: 100ml – Helps dissolve the sugars and form a smooth sauce.

The combination of these ingredients creates the perfect balance of flavors and textures-rich, sweet, and utterly comforting.

Equipment Needed

To bring this apricot pudding to life, you’ll need a few key pieces of equipment:

• Pudding basin: A 1.5-liter (about 6-cup) capacity pudding basin is ideal for steaming the pudding. It allows the batter to expand and rise, while keeping it moist throughout the cooking process.
• Large mixing bowl: For combining your dry and wet ingredients.
• Electric mixer or wooden spoon: If you’re using an electric mixer, it will help you achieve a light, airy batter. A wooden spoon will also work well if you prefer mixing by hand.
• Measuring cups and spoons: Precision is key for baking, so make sure you have accurate measurements for your ingredients.
• Saucepan: A medium-sized saucepan to melt the butter and mix the sticky apricot sauce.
• Steamer or large saucepan for steaming: If you don’t have a dedicated steamer, you can use a large saucepan with a lid, placing a trivet or a heatproof plate in the bottom for the pudding basin to sit on, ensuring the pudding is evenly steamed.
• Aluminum foil: To cover the top of the pudding basin while steaming, creating a tight seal to trap the moisture.

Having these tools on hand will make the preparation process smoother and more enjoyable!

Instructions To Make Mary Berry’s Sticky Apricot Pudding

Creating Mary Berry’s Sticky Apricot Pudding is a fun, straightforward process that doesn’t require too many complicated steps. Here’s how you can make it from start to finish:

1. Prepare the Apricots: If you’re using fresh apricots, wash, pit, and chop them into small pieces. If using tinned apricots, drain them thoroughly. Set them aside.

2. Make The Batter

   • In a large bowl, cream together the softened butter and caster sugar until light and fluffy, using an electric mixer or a wooden spoon.
   • Beat in the eggs, one at a time, ensuring they’re fully incorporated into the mixture.
   • Sift in the self-raising flour and baking powder, and gently fold the dry ingredients into the wet mixture until combined.
   • Add the milk and golden syrup, and stir until you have a smooth, thick batter.

3. Assemble The Pudding

   • Grease your pudding basin and spoon a layer of the batter into the base of the basin.
   • Gently fold the chopped apricots into the remaining batter, then spoon the batter into the basin, ensuring it’s evenly spread. Smooth the top with a spatula.

4. Steam The Pudding

   • Cover the top of the pudding basin with a piece of aluminum foil, crimping the edges to form a tight seal. This will help trap the steam inside, keeping the pudding moist.
   • Place the pudding basin in a steamer or a large saucepan with a little water (about 1 inch deep). Cover with a lid and steam for about 1.5 hours, checking periodically to ensure the water doesn’t boil away. The pudding is done when it has risen and a skewer inserted into the center comes out clean.

5. Make The Sticky Apricot Sauce

   • While the pudding is steaming, melt the butter, brown sugar, and golden syrup in a saucepan over medium heat.
   • Stir until the mixture is smooth and well combined, then add water and simmer for about 5 minutes until it forms a slightly thickened, glossy sauce.

6. Serve

   • Once the pudding is cooked, remove it from the steamer and let it sit for a few minutes before turning it out onto a serving plate.
   • Pour the warm sticky apricot sauce over the top of the pudding, letting it soak in. Serve with a dollop of cream or a scoop of vanilla ice cream for extra indulgence.

Tips And Tricks

1. Choose the Right Apricots: Fresh apricots work beautifully, but if they’re out of season or unavailable, tinned apricots are a perfectly acceptable substitute. Just be sure to drain them well before use to avoid excess liquid in your batter.
2. Steaming Tips: If you don’t have a dedicated steamer, use a large saucepan with a lid, placing a trivet or a small bowl in the bottom to elevate the pudding basin above the water. Make sure the water is simmering gently-not boiling rapidly-and check the water level periodically.
3. Texture: If you prefer a denser pudding, you can reduce the amount of milk slightly. For a lighter, fluffier result, you can add a bit more milk or a splash of extra beaten egg to the batter.
4. Golden Syrup Substitution: If you can’t find golden syrup, you can substitute it with light corn syrup or honey, though the flavor may be slightly different.
5. Make-Ahead Option: You can prepare the pudding in advance and store it in the fridge after it has cooled. To reheat, steam it again for about 20 minutes, then pour over the warm apricot sauce just before serving.

Mary Berry’s Sticky Apricot Pudding is a warm, satisfying dessert that brings a touch of classic British comfort to your table. Its combination of soft sponge, succulent apricots, and rich, gooey syrup makes it a treat that’s as memorable as it is delicious. Whether you’re looking for a show-stopping dessert for a dinner party or a cozy treat for a quiet evening at home, this pudding ticks all the boxes. With a few simple ingredients and a little patience, you can whip up this decadent dessert and delight your guests with its sweet, sticky goodness. So grab your apron and get ready to enjoy a true classic from the queen of British baking herself, Mary Berry!

Easy Recipe Variations For Mary Berry’s Sticky Apricot Pudding

Mary Berry’s Sticky Apricot Pudding is a beloved classic, renowned for its rich, velvety texture and the perfect balance of sweetness and fruitiness. But like any great recipe, it’s one that welcomes creativity. Whether you want to make small adjustments based on what you have in the pantry or experiment with new flavors, there are plenty of ways to customize this pudding to suit your preferences.

1. Swap the Apricots for Other Dried Fruits

   Apricots are the star of this pudding, but you can easily switch them out for other dried fruits that might be more to your taste or what you have on hand. For example, raisins, sultanas, or even dates offer similar sweetness with their deep, rich flavors. If you want a slightly tart twist, cranberries could work well, adding a lovely contrast to the sweetness of the syrup.

2. Add Zest or Spices

   Elevate the flavor profile by incorporating some citrus zest-think lemon, orange, or lime. The zest adds a fragrant, zesty kick that complements the sweetness of the pudding beautifully. Alternatively, adding a pinch of ground cinnamon, ginger, or nutmeg can introduce a warm, spicy note, perfect for cozy, autumnal gatherings.

3. Incorporate Nuts for Crunch

   For those who enjoy a little crunch in their dessert, adding chopped nuts like almonds, walnuts, or hazelnuts can introduce a delightful texture contrast. Nuts not only enhance the flavor with their earthiness but also give the pudding an extra layer of richness.

4. Switch Up the Sweetener

   If you’re looking to change things up or perhaps make the dessert a little more wholesome, you can replace the usual white sugar with honey, maple syrup, or even molasses. These alternatives will add distinct flavors to the syrup, giving the pudding a deeper, more complex sweetness.

5. Make it Vegan or Dairy-Free

   For those following a vegan or dairy-free diet, it’s easy to make swaps without compromising the pudding’s texture. Replace butter with coconut oil or dairy-free margarine. For the eggs, try using a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a commercial egg replacer. The beauty of this pudding is that with these adjustments, the dessert will still maintain its comforting, indulgent qualities.

6. Add a Layer of Chocolate

   If you want to make the dessert even more decadent, consider swirling in some melted chocolate into the batter before baking. You could also sprinkle some chocolate chips or shavings over the top. The chocolate will melt into the pudding during baking, creating pockets of gooey, chocolatey goodness. This variation is perfect for those who love a rich, indulgent twist.

7. Flavor the Sauce

   The sticky syrup that accompanies Mary Berry’s pudding is part of its charm, but there’s plenty of room to tweak it. Try adding a splash of bourbon or rum to the syrup mixture for an adult twist. Alternatively, infusing the syrup with a few sprigs of rosemary or lavender can introduce a floral, aromatic quality that’s perfect for special occasions.

By experimenting with these variations, you can turn Mary Berry’s classic Sticky Apricot Pudding into something uniquely yours. Whether you’re adjusting for dietary preferences or just exploring new flavors, there’s no limit to how you can personalize this dessert.

Storing Leftovers

The beauty of Mary Berry’s Sticky Apricot Pudding is that it not only tastes incredible when freshly made, but it also keeps remarkably well for a few days. Properly storing leftovers ensures that this dessert can be enjoyed for days after the initial indulgence.

1. Cool Before Storing

   Always allow the pudding to cool to room temperature before storing it. Storing the pudding while it’s still warm can cause excess moisture to collect, which can lead to sogginess and degrade the texture over time.

2. Refrigeration

   Once cooled, store the pudding in an airtight container in the refrigerator. It will keep for about 3-4 days. The cold will help preserve the moisture, and the syrup will continue to flavor the pudding, making it even more delicious as the days pass.

3. Freezing Leftovers

   If you want to store the pudding for a longer period, freezing is a fantastic option. First, slice the pudding into individual portions, as this will make it easier to defrost only what you need. Wrap each portion tightly in cling film (plastic wrap) or place it in a freezer-safe bag to prevent freezer burn. It will last for up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight or reheat it gently in the microwave or oven.

4. Reheating the Pudding

   To reheat the sticky apricot pudding, you have a couple of options. The best method for preserving the texture is to reheat it in the oven. Preheat the oven to 160°C (325°F) and place the pudding in an oven-safe dish, covering it with foil. Heat for 15-20 minutes, or until it’s piping hot. You can also reheat individual portions in the microwave for about 30-40 seconds, depending on the wattage.

5. Refreshing the Sauce

   If the syrup has thickened too much after refrigeration or freezing, you can refresh it by gently warming it in a saucepan, adding a splash of water or extra syrup to loosen it up to the desired consistency. Pour it over the pudding just before serving for that signature sticky finish.

Proper storage allows you to extend the enjoyment of Mary Berry’s Sticky Apricot Pudding, making it a perfect make-ahead dessert or a treat you can savor throughout the week.

What To Eat With Mary Berry’s Sticky Apricot Pudding?

While Mary Berry’s Sticky Apricot Pudding is delicious enough to stand alone, pairing it with complementary flavors can elevate the overall dessert experience. Whether you want to make the meal more indulgent or provide some contrast to balance out the richness, here are some excellent options:

1. Cream

   A classic choice is to serve the pudding with a generous helping of double cream. The richness of the cream perfectly complements the syrupy sweetness of the pudding, providing a smooth, luxurious texture. If you want a lighter option, whipped cream or even clotted cream can add a bit of English charm.

2. Ice Cream

   For a delightful contrast in temperature, serve the pudding with vanilla ice cream or even a more exotic flavor like cinnamon or butter pecan. The cold, creamy ice cream balances the warm, sticky pudding, making every bite a delicious combination of textures and temperatures.

3. Custard

   A warm custard is another classic accompaniment. The velvety, smooth texture of custard combined with the soft apricot pudding is a match made in dessert heaven. You could use a homemade custard or a store-bought version to keep things simple.

4. Fresh Fruit

   To bring a refreshing contrast to the sweet and sticky pudding, serve it alongside some fresh fruit. A bowl of berries like raspberries, blackberries, or strawberries provides a tangy kick that cuts through the richness of the pudding. You could also serve the pudding with some thinly sliced apple or pear to complement the fruitiness of the apricot.

5. Coffee or Tea

   If you’re serving the pudding as part of an afternoon tea or a post-dinner treat, consider pairing it with a cup of freshly brewed coffee or tea. The bitterness of coffee or the earthy tones of a black tea can provide a wonderful contrast to the sweetness of the pudding, offering a well-rounded dining experience.

6. Caramel or Toffee Sauce

   For an added indulgence, drizzle some caramel or toffee sauce over the top of the pudding. The rich, buttery flavor will deepen the already indulgent qualities of the pudding, creating a decadent dessert that feels extra special.

7. Yogurt

   For a lighter, slightly tangy alternative, serve the pudding with a dollop of Greek yogurt. The slight acidity of the yogurt contrasts nicely with the sweetness of the pudding, and it adds a creamy element without being overly heavy.

These complementary additions allow you to tailor the meal to your mood, whether you’re seeking something indulgent or lighter to balance the pudding’s sweetness.

Conclusion

Mary Berry’s Sticky Apricot Pudding is a timeless classic that delights with its perfect balance of sweet and fruity flavors, soft, moist texture, and indulgent syrup. Whether you’re following the original recipe to the letter or tweaking it with your own creative variations, this dessert is versatile and easy to adapt. From simple swaps like using different dried fruits to making it vegan-friendly, there are endless ways to personalize this treat to suit your needs and preferences.

FAQs

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

The key ingredients for Mary Berry’s sticky apricot pudding include self-raising flour, unsalted butter, caster sugar, eggs, apricot jam, and a mix of milk and vanilla extract. The pudding is also enriched with chopped apricots, which give it a moist and fruity texture. For the sticky sauce, you’ll need more apricot jam, butter, and a splash of cream to create a luscious, glossy finish.

How Do You Make The Sticky Apricot Sauce For This Pudding?

To make the sticky apricot sauce for Mary Berry’s apricot pudding, simply combine apricot jam, butter, and cream in a saucepan. Heat the mixture gently, stirring occasionally until the ingredients have melted and the sauce becomes smooth and thick. This sauce is poured over the pudding before serving, giving it a deliciously sticky and sweet finish.

Can I Substitute Apricot Jam In Mary Berry’s Sticky Apricot Pudding Recipe?

Yes, you can substitute apricot jam in Mary Berry’s sticky apricot pudding with other fruit jams such as peach, apricot preserves, or even a mix of different fruits like raspberry or strawberry. However, using apricot jam will provide the traditional fruity flavor and the signature golden color of the pudding. Keep in mind that changing the jam might slightly alter the flavor profile of the final dish.