Sticky Toffee Pudding by James Martin is a delicacy sensation consisting of dates, a buttery sponge, and rich toffee sauce in a lovely way that is ready in about 1 hour and 20 minutes, so you may indulge.
Try More James Martin Recipes:
🤎 Why You’ll Love This Sticky Toffee Pudding Recipe:
- Simplified dish using everyday kitchen staples.
- A versatile delicacy that can be made ahead, frozen, and warmed for a quick snack.
- Each warm, gooey bite embodies the ultimate definition of comfort.
âť“ What Is James Martin’s Sticky Toffee Pudding Recipe?
James Martin’s Sticky Toffee Pudding is an exquisite confection that showcases a decadent sponge infused with dates and a velvety toffee sauce on top. This harmonious combination of sweetness and warmth is truly divine.
🥚 James Martin Sticky Toffee Pudding Ingredients
For the pudding:
- 75g soft butter
- 175g dark brown demerara sugar
- 200g self-raising flour, plus extra for dusting
- 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
- Set the oven to 200 degrees Celsius (400 degrees Fahrenheit) or Gas mark 6. Coat the inside of a 23-centimeter tin with flour after greasing it with 25 grams of butter.
- Combine the remaining sugar and butter in a food processor. Slowly combine the eggs, vanilla extract, golden syrup, treacle, and butter mixture.
- Slowly add the flour while the mixer is on a low setting. Turn off the mixer after you’ve mixed all the ingredients.
- Bring 300 milliliters of water and the dates to a boil in a saucepan. Add the bicarbonate of soda to the water-date mixture and purée until smooth.
- Rapidly combine this mixture with the egg mixture while it is still hot. Bake for 40 to 45 minutes, or until the surface is somewhat firm when touched after you’ve mixed the ingredients.
- Take the pudding out of the oven and let it cool before removing it from the tin and cutting it into squares.
- Mix the sugar and butter; then, add the cream and boil. This will form the sauce. Reduce heat and simmer for a few more minutes or until sauce thickens to taste.
- Heat the sponge for 5 minutes in the oven at 180oC/350oF/Gas mark 4 or in the microwave until ready to serve.
- Spoon generous amounts of sauce over the top, and finish with vanilla ice cream if desired.
- You can make the sauce and sponge ahead of time. One can freeze the sponge, thaw it, and reheat it in the microwave.
đź’ Recipe Tips
- The texture will be best achieved by combining the egg mixture with a hot date-water mixture.
- To keep the tin from sticking, grease and flour it well.
- For an extra decadent alleviate, drizzle on the toffee sauce.
- Keep the sponge in its freezer container for easy serving in the future.
🍨 What Goes Well With Sticky Toffee Pudding?
Accompany Sticky Toffee Pudding with a scoop of vanilla ice cream or whipped cream, and add a drizzle of extra toffee sauce or chocolate sauce.
🎚 How To Store Leftovers Sticky Toffee Pudding?
- In The Fridge: Preserve leftover sticky toffee pudding covered in the fridge for 3 to 4 days.
- In The Freezer: Freeze leftover sticky toffee pudding in a freezer container for up to 1 month. Thaw and reheat as desired.
🥵 How To Reheat Leftovers Sticky Toffee Pudding?
- Oven: Throw sticky toffee pudding in a preheated oven at 180°C for 10 to 15 minutes until warm.
- Microwave: Reheat sticky toffee pudding portions in a microwave-safe dish on medium-high for 1 minute until warmed.
FAQs
Why did my sticky toffee pudding turn grainy?
Your sticky toffee pudding turned grainy due to sugar not fully dissolving. Ensure complete dissolution for a smoother texture.
Can I use any dates for sticky toffee pudding?
Yes, soft-dried dates work best for sticky toffee pudding, imparting sweetness and moisture to enhance the dessert’s texture.
Why is my sticky toffee pudding chewy?
Your sticky toffee pudding may be chewy due to its main ingredient, dates, providing both the chewy texture and distinctive toffee flavor.
Why is my sticky toffee pudding runny?
Serving the pudding immediately after baking can result in a runny consistency; allow it to cool slightly for optimal texture.
Try More James Martin Recipes:
James Martin Sticky Toffee Pudding Nutrition Facts
Amount Per Serving
- Calories 648
- Total Fat 38g
- Saturated Fat 24g
- Trans Fat 1.3g
- Cholesterol 130mg
- Sodium 239mg
- Potassium 227.7mg
- Total Carbohydrates 78g
- Dietary Fiber 1.8g
- Sugars 64g
- Protein 4.6g
James Martin Sticky Toffee Pudding
Description
Sticky Toffee Pudding by James Martin is a delicacy sensation consisting of dates, a buttery sponge, and rich toffee sauce in a lovely way that is ready in about 1 hour and 20 minutes, so you may indulge.
Ingredients
For the pudding:
For the toffee sauce:
Instructions
- Set the oven to 200 degrees Celsius (400 degrees Fahrenheit) or Gas mark 6. Coat the inside of a 23-centimeter tin with flour after greasing it with 25 grams of butter.
- Combine the remaining sugar and butter in a food processor. Slowly combine the eggs, vanilla extract, golden syrup, treacle, and butter mixture.
- Slowly add the flour while the mixer is on a low setting. Turn off the mixer after you’ve mixed all the ingredients.
- Bring 300 milliliters of water and the dates to a boil in a saucepan. Add the bicarbonate of soda to the water-date mixture and purée until smooth.
- Rapidly combine this mixture with the egg mixture while it is still hot. Bake for 40 to 45 minutes, or until the surface is somewhat firm when touched after you’ve mixed the ingredients.
- Take the pudding out of the oven and let it cool before removing it from the tin and cutting it into squares.
- Mix the sugar and butter; then, add the cream and boil. This will form the sauce. Reduce heat and simmer for a few more minutes or until sauce thickens to taste.
- Heat the sponge for 5 minutes in the oven at 180oC/350oF/Gas mark 4 or in the microwave until ready to serve.
- Spoon generous amounts of sauce over the top, and finish with vanilla ice cream if desired.
- You can make the sauce and sponge ahead of time. One can freeze the sponge, thaw it, and reheat it in the microwave.
Notes
- The texture will be best achieved by combining the egg mixture with a hot date-water mixture.
To keep the tin from sticking, grease and flour it well.
For an extra decadent alleviate, drizzle on the toffee sauce.
Keep the sponge in its freezer container for easy serving in the future.