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

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

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.