James Martin Sticky Toffee Pudding

This is a classic British pudding done properly: soft, treacly sponge made with dates and finished with a rich, buttery toffee sauce. The texture is light yet wonderfully moist, with deep caramel flavour in every bite. It is a comforting bake that looks impressive but is very achievable for home cooks. From start to finish, allow about 1 hour including baking and sauce making.

Ingredients

For the sponge pudding

• 200g pitted dates, finely chopped
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 75g unsalted butter, softened
• 150g light brown soft sugar
• 2 large eggs
• 1 tsp vanilla extract
• 175g self-raising flour
• 1 tsp baking powder

For the sticky toffee sauce

• 150g light brown soft sugar
• 100g unsalted butter
• 200ml double cream
• 1 tsp vanilla extract

How to Make james martin sticky toffee pudding

• Prepare the oven and dates: Preheat the oven to 180°C (160°C fan). Grease a medium baking dish and line the base with baking parchment. Place the chopped dates in a bowl, pour over the boiling water, then stir in the bicarbonate of soda. Leave to soak for 10 minutes until softened.
• Make the sponge batter: Cream the butter and sugar together in a large bowl until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gently fold in the flour and baking powder, then stir in the soaked dates and their liquid.
• Bake the pudding: Spoon the mixture into the prepared dish and level the surface. Bake for 30 to 35 minutes, until risen, golden, and a skewer inserted into the centre comes out clean.
• Make the toffee sauce: While the pudding bakes, add the butter and sugar to a saucepan over medium heat. Stir until melted and smooth, then pour in the cream and add the vanilla. Simmer gently for 3 to 5 minutes until thick and glossy.
• Assemble and serve: Remove the pudding from the oven and pierce the surface all over with a skewer. Pour over half of the hot toffee sauce and allow it to soak in. Serve warm with the remaining sauce poured generously on top.

Tips for Perfect Sticky Toffee Pudding

Why is my pudding dry?

Overbaking is the most common cause. Check the pudding a few minutes before the end of baking and remove it as soon as it is just cooked through.

Can I make this pudding extra moist?

Pouring some of the hot toffee sauce over the pudding straight from the oven helps it soak in and keeps the sponge beautifully moist.

What dates work best?

Soft Medjool dates give the richest flavour, but standard chopped dates work well if soaked properly.

Can I bake this in individual portions?

Yes, divide the batter between greased ramekins and reduce the baking time to around 18 to 22 minutes.

Serving Suggestions

• Custard, warm and freshly made
• Vanilla ice cream
• Lightly whipped double cream
• Extra chopped dates or nuts sprinkled on top

Storage

Room Temperature

Keep covered and store for up to 24 hours. Reheat gently before serving.

Refrigerator

Store in an airtight container for up to 3 days. Warm portions in the microwave or oven before serving.

Freezing

Freeze the un-sauced pudding for up to 3 months. Defrost fully, reheat, and add freshly made toffee sauce.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 62g
• Protein: 6g
• Fat: 24g
• Saturated Fat: 14g
• Sodium: 320mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Sticky Toffee Pudding

Recipe by Clara WoodCourse: DessertCuisine: BritishDifficulty: Easy

Servings

6

portions

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

Calories

480

kcal

55

minutes

Rich, moist sticky toffee pudding made with dates and finished with a buttery toffee sauce. A classic British dessert perfect served warm with custard or ice cream.

Ingredients

• 200g pitted dates, chopped

• 250ml boiling water

• 1 tsp bicarbonate of soda

• 75g unsalted butter, softened

• 150g light brown soft sugar

• 2 large eggs

• 1 tsp vanilla extract

• 175g self-raising flour

• 1 tsp baking powder

• 100g unsalted butter (for sauce)

• 200ml double cream

Directions

• Preheat the oven to 180°C (160°C fan) and grease a baking dish.
• Soak the chopped dates in boiling water with bicarbonate of soda for 10 minutes.
• Cream butter and sugar together, then beat in eggs and vanilla.
• Fold in flour, baking powder, and soaked dates.
• Bake for 30–35 minutes until risen and cooked through.
• Simmer butter, sugar, cream, and vanilla to make the toffee sauce.
• Pour sauce over warm pudding and serve.

Notes

• Pour sauce over the pudding while hot for maximum moisture.
• Serve with custard or vanilla ice cream.
• Pudding can be frozen without sauce for up to 3 months.