James Martin Recipes

Category: Desserts

  • James Martin Toffee Pudding

    James Martin Toffee Pudding

    This classic James Martin toffee pudding is a rich, comforting British dessert with a soft sponge soaked in warm, buttery toffee sauce. The texture is light yet moist, with deep caramel notes balanced by gentle sweetness. It is an easy, reassuring bake that suits both beginners and confident home cooks. From start to finish, it takes about 1 hour and 10 minutes, including baking and resting time.

    Ingredients

    For the sponge pudding

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

    For the toffee sauce

    • 150 g unsalted butter
    • 200 g soft light brown sugar
    • 300 ml double cream
    • 1 tsp vanilla extract
    James Martin Toffee Pudding

    How to Make James Martin Toffee Pudding

    • Prepare the oven and dish:Preheat the oven to 180°C, or 160°C fan. Lightly grease a deep baking dish or individual pudding basins and set aside.
    • Soften the dates:Place the chopped dates in a bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave for 10 minutes. The mixture will soften and thicken, which gives the pudding its signature moist texture.
    • Mix the sponge batter:Cream the butter and brown sugar together in a large bowl until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Fold in the flour gently, then stir through the softened date mixture until evenly combined.
    • Bake the pudding:Pour the batter into the prepared dish and level the top. Bake for 35 to 40 minutes, until the pudding is risen, set, and a skewer inserted into the centre comes out clean.
    • Make the toffee sauce:While the pudding bakes, add the butter, brown sugar, and cream to a saucepan. Heat gently, stirring often, until the butter has melted and the sauce is smooth. Simmer for 3 to 5 minutes until slightly thickened, then stir in the vanilla extract.
    • Assemble and finish:Remove the pudding from the oven and allow it to rest for 5 minutes. Spoon some of the warm toffee sauce over the top, letting it soak in before serving.

    Tips for Perfect Toffee Pudding

    Why is my toffee pudding dry?

    Overbaking is the most common cause. Check the pudding early and remove it as soon as it is just set.

    How do I keep the pudding extra moist?

    Pour a little warm toffee sauce over the pudding as soon as it comes out of the oven and let it soak before serving.

    Can I make this in advance?

    Yes. Bake the pudding, cool it completely, then reheat gently with extra sauce before serving.

    Serving Suggestions

    • Serve warm with vanilla custard
    • Pair with pouring cream or clotted cream
    • Add a scoop of vanilla ice cream for contrast

    Storage

    Room temperature

    Store covered for up to 24 hours if the weather is cool.

    Refrigerator

    Keep in an airtight container for up to 3 days. Reheat gently before serving.

    Freezing

    Freeze the unserved pudding, well wrapped, for up to 3 months. Defrost overnight in the fridge and reheat until hot.

    Nutrition

    • Calories: 430 kcal
    • Carbohydrates: 58 g
    • Protein: 5 g
    • Fat: 20 g
    • Saturated fat: 12 g
    • Sodium: 320 mg

    Nutritional values are estimates and may vary depending on ingredients used.

    FAQs

    Can I use fresh dates instead of dried?

    Dried dates work best as they soften beautifully and give a deeper flavour.

    What tin size is best for this pudding?

    A medium, deep baking dish works well. Individual ramekins can also be used with a shorter baking time.

    Can I replace dates with another fruit?

    Dates are traditional and recommended, but prunes can be used for a similar texture.

    Is this pudding suitable for reheating?

    Yes. It reheats very well and often tastes even better the next day.

    Mary Berry 3-Layer Victoria Sponge Recipe
    Print

    Mary Berry 3-Layer Victoria Sponge Recipe

    Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    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.
  • James Martin Sticky Toffee Pudding

    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
    James Martin Sticky Toffee Pudding

    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

    Can I make sticky toffee pudding in advance?

    Yes, the sponge can be baked a day ahead and reheated. Add the sauce just before serving for best flavour.

    What dates are best for this recipe?

    Chopped pitted dates or Medjool dates both work well. Softer dates give a smoother texture.

    Can I use a different sugar?

    Soft dark brown sugar adds a deeper flavour, but light brown sugar also works well.

    Is sticky toffee pudding served hot or cold?

    It is best served warm, so the sauce stays rich and glossy.

    Mary Berry 3-Layer Victoria Sponge Recipe
    Print

    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.

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