James Martin Sticky Toffee Pudding

Sticky toffee pudding is a classic British dessert made with soft sponge, sweet dates, and a rich toffee sauce poured generously over the top. The texture is light yet moist, with deep caramel notes balanced by gentle warmth from the dates. This is an easy, comforting bake that suits beginners and confident bakers alike. From start to finish, it takes about 1 hour and 20 minutes and is perfect served warm.

Ingredients

For the sponge pudding

• 200g chopped dates
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 75g unsalted butter, softened
• 150g soft light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 175g self-raising flour

For the toffee sauce

• 150g soft light brown sugar
• 75g unsalted butter
• 200ml double cream
• 1 tsp vanilla extract

How to Make Sticky Toffee Pudding

• Prepare the oven and dish:Preheat the oven to 180°C or 160°C fan. Lightly grease a medium ovenproof baking dish and set it aside.
• Soak the dates:Place the chopped dates into a bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave for 10 minutes. The mixture will soften and darken, which gives the pudding its signature flavour.
• Mix the batter:In a separate bowl, cream the butter and brown sugar 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 until smooth.
• Bake the pudding:Pour the batter into the prepared dish and level the surface. Bake for 35 to 40 minutes, until the pudding is risen and a skewer inserted into the centre comes out clean.
• Make the toffee sauce:While the pudding bakes, add the butter, sugar, and cream to a saucepan. Heat gently, stirring until the sugar has dissolved and the sauce is smooth and glossy. Stir in the vanilla and remove from the heat.
• Assemble and serve:Pour half of the warm toffee sauce over the baked pudding and allow it to soak in for a few minutes. Serve warm with the remaining sauce poured over each portion.

Tips for Perfect Sticky Toffee Pudding

Why is my pudding dry?

Overbaking is the most common cause. Check the pudding at the 35 minute mark and remove it as soon as it is just cooked through.

Can I make this pudding lighter?

Cream the butter and sugar thoroughly and fold the flour in gently. This keeps the sponge soft and airy.

How do I stop the sauce from splitting?

Keep the heat low and stir constantly. If it starts to separate, remove it from the heat and whisk gently until smooth.

Serving Suggestions

• Serve with hot custard for a traditional finish
• Add a scoop of vanilla ice cream for contrast
• Spoon over extra warm toffee sauce just before serving

Storage

Room temperature

Keep covered for up to 1 day in a cool room. Reheat gently before serving.

Refrigerator

Store in an airtight container for up to 3 days. Warm in the oven or microwave before serving.

Freezing

Freeze the sponge without sauce for up to 3 months. Defrost fully and reheat, then make the sauce fresh.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 58g
• Protein: 5g
• Fat: 19g
• Saturated fat: 11g
• Sodium: 280mg

Values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

25

minutes

Total time

90

minutes

Calories

410

kcal

50

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.