This delicious Sticky Toffee Pudding recipe by James Martin is a warm, comforting dessert perfect for any occasion. Made with simple ingredients like dates, golden syrup, and black treacle, it’s quick and easy to prepare. The rich toffee sauce and a scoop of vanilla ice cream make it irresistibly creamy!
Ingredients Needed
For the Pudding:
- 55g/2oz butter, plus extra for greasing
- 170g/6oz demerara sugar
- 1 tbsp golden syrup
- 2 free-range eggs
- 2 tbsp black treacle
- 200g/7oz self-raising flour, plus extra for flouring
- 200g/7oz pitted dates
- 290ml/10fl oz boiling water
- 1 tsp bicarbonate of soda
- ½ tsp vanilla extract
For the Sauce:
- 110ml/4fl oz double cream
- 55g/2oz butter, diced
- 55g/2oz dark muscovado sugar
- 2 tbsp black treacle
- 1 tbsp golden syrup
- Vanilla ice cream, to serve
How To Make Sticky Toffee Pudding
- Preheat the oven: Preheat the oven to 200°C/400°F/Gas 6. Grease and flour 6 individual pudding moulds.
- Make the pudding batter: In a food processor, cream the butter and sugar together until pale and fluffy. Add the golden syrup, treacle, and eggs, a little at a time, and blend until smooth. Add the flour and blend at a low speed until well combined. Transfer to a bowl.
- Prepare the date mixture: In a food processor, blend the dates and boiling water into a smooth purée. Stir in the bicarbonate of soda and vanilla.
- Combine the mixtures: Pour the date mixture into the pudding batter and stir until well combined.
- Bake the puddings: Pour the mixture into the prepared moulds and bake for 20-25 minutes, or until the top is springy and golden brown.
- Make the sauce: For the sauce, heat all the ingredients in a pan, stirring occasionally, until boiling.
- Serve the pudding: To serve, remove the puddings from the moulds, place them onto serving plates, pour over the sauce, and serve with a scoop of vanilla ice cream.
Recipe Tips
- Don’t overmix the batter: When adding the flour, mix just enough to combine. Overmixing can result in a heavier pudding.
- Check the baking time: Ovens vary, so check the puddings for around 20 minutes. They should be golden brown and springy to the touch.
- Grease and flour the moulds well: Ensure the moulds are well-greased and floured to prevent the puddings from sticking. This will make removing them much easier.
- Serve with hot sauce: For the best flavor, pour the sauce over the puddings while they’re still warm. This will help the sauce soak in and make it extra gooey.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Sticky Toffee Pudding cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze the pudding, let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight, then reheat before serving.
- Reheat: Preheat the oven to 160°C/325°F. Place the pudding in an oven-safe dish and cover it with foil. Reheat for 15-20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1/4 pudding (85g)
- Calories: 322
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 49mg
- Sodium: 315mg
- Potassium: 202mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 34g
- Protein: 4g
Try More James Martin Recipes:
- James Martin Lemon Tiramisu
- James Martin Broccoli And Stilton Soup
- James Martin Pea And Ham Soup
- James Martin Bread Sauce
James Martin Sticky Toffee Pudding
Description
This delicious Sticky Toffee Pudding recipe by James Martin is a warm, comforting dessert perfect for any occasion. Made with simple ingredients like dates, golden syrup, and black treacle, it’s quick and easy to prepare. The rich toffee sauce and a scoop of vanilla ice cream make it irresistibly creamy!
Ingredients
For the Pudding:
For the Sauce:
Instructions
- Preheat the oven: Preheat the oven to 200°C/400°F/Gas 6. Grease and flour 6 individual pudding moulds.
- Make the pudding batter: In a food processor, cream the butter and sugar together until pale and fluffy. Add the golden syrup, treacle, and eggs, a little at a time, and blend until smooth. Add the flour and blend at a low speed until well combined. Transfer to a bowl.
- Prepare the date mixture: In a food processor, blend the dates and boiling water into a smooth purée. Stir in the bicarbonate of soda and vanilla.
- Combine the mixtures: Pour the date mixture into the pudding batter and stir until well combined.
- Bake the puddings: Pour the mixture into the prepared moulds and bake for 20-25 minutes, or until the top is springy and golden brown.
- Make the sauce: For the sauce, heat all the ingredients in a pan, stirring occasionally, until boiling.
- Serve the pudding: To serve, remove the puddings from the moulds, place them onto serving plates, pour over the sauce, and serve with a scoop of vanilla ice cream.
Notes
- Don’t overmix the batter: When adding the flour, mix just enough to combine. Overmixing can result in a heavier pudding.
- Check the baking time: Ovens vary, so check the puddings for around 20 minutes. They should be golden brown and springy to the touch.
- Grease and flour the moulds well: Ensure the moulds are well-greased and floured to prevent the puddings from sticking. This will make removing them much easier.
- Serve with hot sauce: For the best flavor, pour the sauce over the puddings while they’re still warm. This will help the sauce soak in and make it extra gooey.
James Martin Sticky Toffee Pudding