James Martin Sticky Toffee Pudding

There’s a moment when you first spoon warm toffee sauce over soft sponge and just stop. The smell, the steam, the sticky edges that cling to the plate — it’s total comfort food theatre.
This is James Martin’s take on Sticky Toffee Pudding, and I’ll be honest, I didn’t expect it to be this good the first time I tried it. But it is. And now it’s one of those recipes I go back to when I want to feed people properly.

It’s simple — sponge, sauce, done — but the flavours are big and lush and unapologetically rich. And if you’re wondering whether it’s worth making from scratch instead of buying a supermarket version? You already know the answer.

Why You’ll Love This Sticky Toffee Pudding Recipe

• Everyday ingredients, no faffing
• Freezes like a dream (if there’s any left)
• Feels indulgent without being fussy
• Brilliant crowd-pleaser — even better reheated
• Smells like something good’s about to happen

Ingredients

For the sponge

• 75g soft butter (plus more for greasing)
• 175g dark brown demerara sugar
• 200g self-raising flour, plus a bit to dust
• 1 tbsp golden syrup
• 2 tbsp black treacle
• 2 eggs
• 1 tsp vanilla extract
• 200g pitted dried dates
• 1 tbsp bicarbonate of soda

For the toffee sauce

• 100g sugar
• 100g butter
• 200ml double cream

How to Make James Martin Sticky Toffee Pudding

1. Get the oven on:
Heat to 200°C / 400°F. Grease and flour a 23cm tin. Not negotiable — it sticks.

2. Start the sponge mix:
Cream together the butter and sugar. Add in the eggs, vanilla, golden syrup, and black treacle. It’ll look a bit dodgy — trust the process.

3. Fold in the flour:
Keep the mixer on low and add flour gradually. Stop once it’s just combined.

4. Cook the dates:
Chop the dates roughly, bring to a boil in 300ml water, then add the bicarbonate. It’ll bubble a bit. Blend while still warm — you want a soft paste.

5. Combine the two:
Stir the warm date mix into the batter quickly (don’t let it sit or it’ll firm up). Pour into the tin.

6. Bake:
Bake for about 45 minutes, until the top springs back a bit when touched. It’ll smell incredible — don’t open the door too early.

7. Sauce time:
Melt butter and sugar together. Add cream and simmer till it thickens slightly. Stir gently — no rushing.

8. Serve:
Cut the pudding into squares. Reheat if needed. Pour sauce over generously. Add ice cream or not — up to you. I say go for it.

Common Mistakes and How to Dodge Them

Why’s it grainy?
Probably the sugar in the sauce didn’t dissolve fully. Melt it slowly before adding the cream.

Too dense?
Overmixed or overbaked. Mix just until things come together. Oven timings vary — keep an eye out.

Sauce too thin?
Didn’t simmer long enough — give it a few extra minutes. It thickens more as it cools anyway.

Sticky to the tin?
Yep — did you flour it? If not, it’s your fault (don’t worry, I’ve done it too).

Storage and Reheating

Fridge:
Keep covered in the fridge for up to 4 days. Reheat slices as needed.

Freezer:
Yes, both sponge and sauce freeze well. Wrap the sponge and store sauce in a tub.

Reheating:

• Microwave: 1 minute per slice
• Oven: 180°C (350°F) for 10 mins
• Sauce: Low heat in a pan until smooth again

Frequently Asked Questions

Q: Can I use different dates?
Yes. Medjool or soft dried are ideal — don’t use hard ones or you’ll be fighting with them.

Q: Why’s the pudding chewy?
That’s partly the dates, but overbaking will do it too. Check it with a light touch.

Q: Is it make-ahead friendly?
Absolutely. In fact, it might be better the next day. Just reheat and pour over sauce.

Q: Can I double it?
Yes, just make sure your tin is big enough and extend the bake time. Keep testing the middle.

Nutrition Facts (Per Serving – Based on 8 Servings)

• Calories: 648 kcal
• Fat: 38g
• Saturated Fat: 24g
• Cholesterol: 130mg
• Sodium: 239mg
• Potassium: 227.7mg
• Carbohydrates: 78g
• Sugars: 64g
• Protein: 4.6g
• Fiber: 1.8g

Try More James Martin Recipes:

• James Martin Lemon Posset
• James Martin Apple Crumble Cake
• James Martin Pear Tarte Tatin