James Martin Toffee Pudding

This classic James Martin toffee pudding is a rich, comforting British dessert with a soft sponge and a glossy, buttery toffee sauce. Made with dates for deep flavour and moisture, it is surprisingly straightforward and very forgiving for beginners. Expect a light, tender crumb soaked in warm sauce with every spoonful. From start to finish, it takes about an hour, making it ideal for weekend baking or a relaxed dinner party.

Inspired by the generous, no-fuss style of James Martin, this pudding focuses on proper ingredients and simple technique for truly indulgent results.

Ingredients

For the Pudding

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

For the Toffee Sauce

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

To Serve (Optional)

• Custard, pouring cream, or vanilla ice cream

How to Make James Martin 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 if needed. Place the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda. Leave to soak for 10 minutes until soft and pulpy.
• Mix the Pudding Batter: Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gently fold in the flour, then stir in the softened date mixture with its liquid until smooth.
• Bake the Pudding: Spoon the mixture into the prepared dish and level the surface. Bake for 30 to 35 minutes, until risen, springy to the touch, and a skewer inserted into the centre comes out clean.
• Make the Toffee Sauce: While the pudding bakes, place the sugar, butter, and cream in a saucepan over medium heat. Stir until melted, then simmer gently for 5 minutes until thickened and glossy. Remove from the heat and stir in the vanilla.
• Assemble and Serve: Pierce the hot pudding all over with a skewer and pour over half of the warm toffee sauce. Serve immediately with the remaining sauce on the side.

Tips for the Best Toffee Pudding

Why did my pudding turn out dry?

Dry pudding usually means overbaking. Check a few minutes early and remove as soon as it feels springy and moist inside.

Can I make this pudding ahead of time?

Yes. Bake the pudding, cool completely, and reheat gently in the oven, adding warm sauce just before serving.

How do I get a lighter sponge?

Cream the butter and sugar thoroughly and avoid overmixing once the flour is added.

Can I use dark brown sugar instead?

You can, but it will give a deeper, slightly more bitter caramel flavour. Light brown sugar keeps the sauce balanced and smooth.

Serving Suggestions

• Serve warm with classic custard
• Pair with vanilla ice cream for contrast
• Add a drizzle of extra sauce and a pinch of sea salt

Storage

Room Temperature

Keep covered for up to 24 hours if the kitchen is cool. Reheat before serving.

Refrigerator

Store the pudding and sauce separately for up to 3 days. Warm gently before serving.

Freezing

Freeze the baked pudding without sauce for up to 3 months. Defrost overnight and reheat thoroughly.

Nutrition (Per Serving)

• Calories: 420 kcal
• Carbohydrates: 58g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 320mg

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

FAQs

James Martin Toffee Pudding

Recipe by Clara WoodCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and comforting sticky toffee pudding made with dates and finished with a warm buttery toffee sauce. A classic British dessert that is easy to make and always impressive.

Ingredients

• 175g pitted dates, chopped

• 250ml boiling water

• 1 tsp bicarbonate of soda

• 75g unsalted butter, softened

• 150g light brown sugar

• 2 large eggs

• 175g self-raising flour

• 1 tsp vanilla extract

• 200g light brown sugar (sauce)

• 100g unsalted butter (sauce)

• 200ml double cream

Directions

• Preheat oven to 180°C (160°C fan) and grease a baking dish.
• Soak chopped dates in boiling water and bicarbonate of soda for 10 minutes.
• Cream butter and sugar, then beat in eggs and vanilla.
• Fold in flour and date mixture until smooth.
• Bake for 30–35 minutes until risen and cooked through.
• Simmer sauce ingredients until thick and glossy.
• Pour warm sauce over pudding and serve.

Notes

• Do not overbake or the pudding may dry out.
• The sauce can be made ahead and reheated gently.
• Serve warm for best texture and flavour.