James Martin Sticky Toffee

This James Martin Sticky Toffee is a rich, comforting British pudding with a soft, moist sponge and a deep, buttery toffee sauce poured generously over the top. The texture is light yet indulgent, with sweet dates adding depth without overpowering the flavour. It is a straightforward bake that suits confident beginners and experienced home bakers alike. From start to finish, you can have it ready in about 1 hour and 15 minutes.

Ingredients

For the sticky toffee sponge

• 200g pitted dates, finely chopped
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 85g unsalted butter, softened
• 170g light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 170g self-raising flour

For the toffee sauce

• 200g light brown sugar
• 100g unsalted butter
• 250ml double cream
• 1 tsp vanilla extract

How to Make James Martin Sticky Toffee

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm baking tin and place it on the middle shelf so the sponge bakes evenly.
• Soften the dates: Place the chopped dates in a heatproof bowl. Pour over the boiling water, stir in the bicarbonate of soda, and leave for 10 minutes until softened.
• Mix the sponge batter: In a large bowl, cream the butter and brown sugar together until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
• Add dates and flour: Stir the softened date mixture into the bowl, including the liquid. Fold in the self-raising flour gently until just combined.
• Bake the sponge: Pour the batter into the prepared tin and level the surface. Bake for 30 to 35 minutes until risen and a skewer inserted into the centre comes out clean.
• Make the toffee sauce: While the sponge bakes, place the butter, brown sugar, and double cream into a saucepan. Heat gently, stirring, until the sugar dissolves and the sauce thickens slightly. Stir in the vanilla.
• Assemble and serve: Remove the sponge from the oven and pierce it all over with a skewer. Pour half of the warm toffee sauce over the sponge and allow it to soak in before serving with extra sauce on top.

Tips

Why did my sticky toffee turn out dry?

This usually happens if the sponge is overbaked. Check it a few minutes early and remove it as soon as a skewer comes out clean.

How do I make the sauce extra glossy?

Keep the heat low and stir continuously until the sugar fully dissolves. Avoid boiling the sauce rapidly.

Can I prepare this pudding ahead of time?

Yes, the sponge can be baked a day in advance. Warm it gently and add freshly heated sauce before serving.

Serving Suggestions

• Serve warm with vanilla custard
• Add a scoop of vanilla ice cream
• Pair with lightly whipped cream

Storage

Room temperature

Keep the sponge covered at room temperature for up to 24 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Freezing

The sponge freezes well for up to 3 months. Wrap tightly and thaw overnight in the fridge. Make fresh sauce when ready to serve.

Nutrition

• 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 Sticky Toffee

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic James Martin sticky toffee pudding with a soft date sponge and rich homemade toffee sauce. Comforting, indulgent, and perfect served warm.

Ingredients

• 200g pitted dates, chopped

• 250ml boiling water

• 1 tsp bicarbonate of soda

• 85g unsalted butter, softened

• 170g light brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 170g self-raising flour

• 100g unsalted butter

• 200g light brown sugar

• 250ml double cream

Directions

• Preheat the oven to 180°C (160°C fan) and line a baking tin.
• Soak chopped dates in boiling water with bicarbonate of soda.
• Cream butter and sugar, then beat in eggs and vanilla.
• Stir in date mixture and fold in flour.
• Bake until risen and cooked through.
• Heat sauce ingredients gently until smooth.
• Pour sauce over warm sponge and serve.

Notes

• Do not overbake the sponge.
• Serve warm for best flavour.
• Sauce can be reheated gently.