James Martin Toffee Pudding

This sticky toffee pudding is a comforting British dessert made with a soft date sponge and a rich, buttery toffee sauce. The sponge is moist and tender, with caramel notes that pair beautifully with cream or ice cream. This approachable version is inspired by the classic dessert and is easy enough for a beginner to make. Allow about 70 minutes from start to finish, including a short rest before serving.

Ingredients

This recipe makes 8 servings. Use a kitchen scale for the most reliable results.

For the Date Sponge

• 200g pitted dates, roughly chopped
• 250ml boiling water
• 1 teaspoon bicarbonate of soda
• 75g unsalted butter, softened, plus extra for greasing
• 150g light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 175g self-raising flour
• 1 pinch of salt

For the Toffee Sauce

• 100g unsalted butter
• 150g light brown sugar
• 200ml double cream
• 1 pinch of salt

Kitchen Equipment

• A roughly 20cm square baking dish
• Mixing bowls and a fork
• An electric hand mixer or wooden spoon
• A spatula and a skewer
• A small saucepan

How to Make Sticky Toffee Pudding

• Prepare the oven and dish: Preheat the oven to 180°C or 160°C fan. Grease a roughly 20cm square baking dish with butter and place a shelf in the middle of the oven.
• Soften the dates: Put the chopped dates in a heatproof bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave for 10 minutes. Mash the dates lightly with a fork, keeping the soaking liquid.
• Mix the sponge: Beat the softened butter and brown sugar in a large bowl until creamy. Beat in the eggs one at a time, followed by the vanilla. Fold in the flour and salt, then stir in the dates and all their soaking liquid. The mixture will be fairly loose.
• Bake the pudding: Pour the mixture into the prepared dish and level the top. Bake for 35 to 40 minutes, until the sponge is risen and a skewer inserted into the centre comes out clean or with a few moist crumbs.
• Make the toffee sauce: While the pudding bakes, put the butter, brown sugar, double cream and salt in a small saucepan. Stir over low heat until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until smooth and slightly thickened.
• Cool and assemble: Leave the baked pudding in its dish for 5 minutes. Poke a few holes over the surface with a skewer, then spoon about one-third of the warm sauce over the top. Let it stand for another 5 minutes so the sauce can soak in.
• Serve: Cut the pudding into 8 portions and spoon over the remaining warm sauce. Add cream, custard or vanilla ice cream if you like.

Tips for the Best Toffee Pudding

How do I keep the sponge moist?

Use all the date soaking liquid and check the pudding at 35 minutes. Remove it as soon as the centre is cooked, since leaving it in the oven too long can dry out the sponge.

Do I need to blend the dates?

No. A light mash with a fork gives the pudding a pleasantly textured sponge. If you prefer a smoother result, blend the softened dates and their liquid before adding them to the batter.

Why is my toffee sauce grainy?

The sugar may not have fully dissolved. Warm the sauce gently and stir before bringing it to a simmer. Avoid cooking it over high heat, which can cause the sauce to catch on the bottom of the pan.

Can I make the pudding ahead?

Yes. Bake the sponge and make the sauce up to 2 days ahead. Cool and refrigerate them separately, then reheat both before adding the sauce and serving.

Serving Suggestions

• Add a scoop of vanilla ice cream to the warm pudding.
• Serve with warm custard for a traditional British dessert.
• Pour over a little cold double cream to balance the sweet sauce.
• Add a small pinch of flaky salt to the sauce for a salted caramel finish.

Storage and Reheating

Room Temperature

Serve the pudding warm, but do not leave it or the cream-based sauce at room temperature for more than 2 hours. Cool leftovers promptly and transfer them to the refrigerator.

Refrigerator

Keep the cooled pudding and sauce in covered containers in the refrigerator for up to 3 days. Reheat individual portions in the microwave until piping hot, or cover the pudding and warm it in an oven at 160°C until hot throughout. Warm the sauce gently in a saucepan, adding a splash of cream if it has become too thick.

Freezing

Freeze the cooled sponge, well wrapped or in an airtight container, for up to 3 months. Freeze the sauce separately in a freezer-safe container for up to 3 months. Defrost both overnight in the refrigerator, then reheat until piping hot; stir the sauce as it warms.

Nutrition

Approximate values per serving, based on 8 servings and excluding optional accompaniments:

• Calories: 560 kcal
• Carbohydrates: 79g
• Protein: 5g
• Fat: 27g
• Saturated fat: 16g
• Sodium: 290mg

Nutrition values are estimates and will vary with ingredients and portion sizes.

FAQs