James Martin Sticky Toffee Pudding

This James Martin sticky toffee pudding is the kind of dessert that feels properly comforting: a soft, dark date sponge with a deep caramel flavour and a warm, buttery toffee sauce that soaks into every bite. The texture is plush and moist rather than heavy, with a rich sweetness balanced by a pinch of salt in the sauce. It’s very doable for beginner bakers, with simple mixing and no tricky decorating. From start to serving, plan on about 55 minutes.

Ingredients

For the date sponge

• Butter, for greasing
• 175g pitted dates, finely chopped
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 85g unsalted butter, softened
• 140g dark brown sugar (muscovado works well)
• 2 large eggs
• 1 tsp vanilla extract
• 175g self-raising flour
• 1/2 tsp fine salt

For the sticky toffee sauce

• 150g unsalted butter
• 200g dark brown sugar
• 200ml double cream
• 1 tbsp black treacle (optional, but excellent for depth)
• Pinch of salt

To serve (optional)

• Vanilla ice cream
• Hot custard
• Lightly whipped cream

How to Make James Martin Sticky Toffee Pudding

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pudding bakes evenly. Grease and line a 20cm square tin (or a similar-sized baking dish) with baking paper for easy lifting.
• Soak the dates: Put the chopped dates in a heatproof bowl. Pour over the boiling water, then stir in the bicarbonate of soda. Leave for 10 minutes. The mixture will darken and look slightly frothy, which is exactly what you want.
• Cream the butter and sugar: In a large bowl, beat the softened butter and 140g dark brown sugar until lighter in colour and fluffy. An electric mixer makes this quick, but a wooden spoon works too if the butter is properly soft.
• Add the eggs and vanilla: Beat in the eggs one at a time, mixing well between each addition so the batter stays smooth. Stir in the vanilla extract.
• Mix the batter: Fold in the self-raising flour and salt until only just combined. Pour in the warm date mixture (liquid and all) and stir gently to make a loose, spoonable batter. Don’t overmix.
• Bake: Scrape the batter into the prepared tin and level the top. Bake for 25–30 minutes, or until the pudding is risen, springy to the touch, and a skewer inserted into the centre comes out clean or with a few moist crumbs (no wet batter).
• Make the toffee sauce: While the pudding bakes, add the butter, 200g dark brown sugar, double cream, treacle (if using) and a pinch of salt to a saucepan. Heat gently until melted, then simmer for 3–5 minutes, stirring often, until glossy and slightly thickened.
• Cool and soak: Let the pudding cool in the tin for 10 minutes. Poke holes all over the surface with a skewer, then spoon over about a third of the warm sauce and let it sink in.
• Serve: Cut into squares and serve warm with the remaining toffee sauce poured over. Add vanilla ice cream or custard if you fancy.

Tips

Why did my sticky toffee pudding turn out dry?

Overbaking is the usual culprit. Start checking at 25 minutes and pull it as soon as a skewer comes out clean. Also make sure you add the full date mixture, including the soaking liquid, which is what keeps the sponge moist.

How do I stop the toffee sauce from splitting or turning grainy?

Keep the heat low and aim for a gentle simmer, not a rolling boil. Stir regularly, and once it looks smooth and glossy, take it off the heat. If it does look split, whisk it off the heat for a minute and it often comes back together.

Can I make this in individual puddings instead of a traybake?

Yes. Grease 8 small ramekins and divide the batter between them. Bake for about 18–22 minutes, depending on your dishes. They’re done when the tops spring back lightly.

How do I get that extra “sticky” finish?

Soak the baked sponge with sauce while it’s still warm, then serve with even more sauce at the table. That double hit is what gives you the classic sticky toffee pudding texture.

Serving Suggestions

• Vanilla ice cream and an extra pinch of flaky sea salt over the sauce
• Hot custard for a classic British pudding plate
• Toasted pecans or walnuts scattered on top for crunch
• A spoonful of crème fraîche to cut the sweetness

Storage

Room temperature

Keep the pudding (without ice cream or custard) covered at room temperature for up to 2 days. Store the sauce separately if you can, then warm both before serving.

Refrigerator

Refrigerate the pudding and sauce in airtight containers for up to 5 days. Reheat the pudding in the microwave in short bursts until warm. Warm the sauce gently in a saucepan or microwave, stirring well.

Freezing

Freeze the pudding (wrapped well, or in an airtight container) for up to 3 months. Freeze the sauce separately in a lidded container for up to 3 months. Defrost overnight in the fridge, then reheat gently. If the sauce thickens after thawing, add a splash of cream or milk while warming.

Nutrition

• Calories: 635 kcal
• Carbohydrates: 95 g
• Protein: 6 g
• Fat: 27 g
• Saturated fat: 16 g
• Sodium: 320 mg

Nutrition values are estimates and will vary depending on brands, portion sizes, and any substitutions.

FAQs