James Martin Sticky Toffee Pudding

James Martin’s Sticky Toffee Pudding is a decadent dessert that brings together a moist, rich sponge cake made with dates, drenched in a luscious toffee sauce. This British classic is known for its indulgent flavor and is perfect for a cozy, comforting dessert after a hearty meal. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

James Martin’s Sticky Toffee Pudding

James Martin’s Sticky Toffee Pudding is a traditional British dessert made with a soft sponge cake that’s infused with dates for added moisture and sweetness. The sponge is then soaked in a rich toffee sauce, creating a dessert that is both sweet and sticky, with deep caramel flavors. It’s typically served warm, making it a perfect dish for colder weather or special occasions.

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Why You Should Try This Recipe

• Rich and indulgent: The combination of moist sponge and sweet toffee sauce makes this dessert irresistible.
• Perfect for any occasion: Whether for a family dinner or a holiday celebration, this pudding is always a crowd-pleaser.
• Easy to make: Despite its rich flavor, the recipe is straightforward and simple to follow.
• Warm and comforting: The warm, sticky sauce and tender sponge create a comforting dessert that’s ideal for chilly days.
• Classic British dessert: Sticky toffee pudding is a beloved treat in the UK, known for its timeless appeal.

Ingredients Needed to Make James Martin’s Sticky Toffee Pudding

For the Sponge:

• Dates: 175g, chopped and pitted
• Bicarbonate of soda: 1 teaspoon
• Boiling water: 200ml
• Butter: 85g, softened
• Caster sugar: 140g
• Self-raising flour: 175g
• Eggs: 2 large
• Vanilla extract: 1 teaspoon

For the Toffee Sauce:

• Butter: 100g
• Dark brown sugar: 150g
• Double cream: 200ml
• Golden syrup: 2 tablespoons

Equipment Needed

• 20cm (8-inch) square or round baking dish
• Mixing bowls
• Electric mixer or hand whisk
• Saucepan
• Measuring cups and spoons

Step-by-Step Instructions to Make James Martin’s Sticky Toffee Pudding

Step 1: Soak the Dates

• Soak the dates: Place the chopped dates in a bowl and sprinkle with bicarbonate of soda. Pour the boiling water over the dates and let them sit for about 10 minutes until softened.

Step 2: Prepare the Sponge Batter

• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.
• Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
• Fold in the flour and dates: Gently fold the self-raising flour into the mixture, then add the softened dates along with their soaking liquid. Stir until combined.

Step 3: Bake the Pudding

• Prepare the baking dish: Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease the baking dish and pour the batter into it, smoothing the top.
• Bake: Bake the pudding for 35-40 minutes, or until the sponge is risen and firm to the touch. A skewer inserted into the center should come out clean.

Step 4: Make the Toffee Sauce

• Melt the butter and sugar: While the pudding is baking, melt the butter and dark brown sugar in a saucepan over medium heat, stirring until the sugar dissolves.
• Add the cream and syrup: Stir in the double cream and golden syrup, and let the mixture simmer for 3-5 minutes until it thickens slightly and turns into a smooth sauce.

Step 5: Serve the Pudding

• Pour the sauce: Once the pudding is baked, poke a few holes in the top of the sponge with a skewer and pour half of the warm toffee sauce over it, allowing the sponge to absorb the sauce.
• Serve with extra sauce: Cut the pudding into portions and serve with the remaining toffee sauce drizzled over the top.

What Goes Well With James Martin’s Sticky Toffee Pudding?

• Vanilla ice cream: The cold contrast of ice cream pairs perfectly with the warm pudding and rich toffee sauce.
• Whipped cream: A light dollop of whipped cream adds a touch of creaminess to balance the sweetness.
• Custard: Warm custard makes a classic accompaniment to sticky toffee pudding.
• Fresh fruit: Serve with fresh berries for a hint of tartness to contrast the sweetness.
• Toasted nuts: Sprinkle toasted pecans or walnuts on top for added crunch.

Expert Tips for Making the Best Sticky Toffee Pudding

• Soak the dates well: Allowing the dates to soak in boiling water softens them and helps create a moist, tender sponge.
• Don’t overmix: Fold the flour and dates into the batter gently to avoid overmixing, which can result in a dense pudding.
• Use good-quality cream: For a rich and silky toffee sauce, use high-quality double cream.
• Serve warm: Sticky toffee pudding is best served warm, as the sauce melts into the sponge and enhances the flavor.

Easy Variations of James Martin’s Sticky Toffee Pudding

• Add nuts: Mix chopped pecans or walnuts into the batter for added texture.
• Gluten-free version: Use gluten-free self-raising flour for a gluten-free pudding.
• Add spices: Add a pinch of cinnamon or nutmeg to the sponge batter for a spiced version.
• Vegan option: Replace the butter and cream with plant-based alternatives to make this dessert vegan-friendly.

Best Practices to Store James Martin’s Sticky Toffee Pudding

• Refrigeration: Store the pudding in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the baked pudding (without the sauce) for up to 1 month. Thaw it overnight in the fridge before reheating.
• Reheat: Reheat individual portions in the microwave or the whole pudding in the oven, and warm the sauce on the stovetop before serving.

Best Practices to Reheat James Martin’s Sticky Toffee Pudding

• Microwave reheating: Reheat individual slices in the microwave for 30-40 seconds on medium power.
• Oven reheating: Reheat the entire pudding in a 150°C (300°F) oven for 10-15 minutes until warmed through. Heat the sauce separately and pour it over before serving.

How Can I Make Sticky Toffee Pudding Healthier?

• Reduce sugar: You can reduce the amount of sugar in the sponge and sauce for a less sweet version.
• Use whole-wheat flour: Swap part of the self-raising flour for whole-wheat flour to add more fiber.
• Lighten the sauce: Replace part of the cream with a lower-fat alternative to reduce the richness of the sauce.

Nutrition Value (per serving):

• Calories: 420 kcal
• Carbohydrates: 60g
• Protein: 4g
• Fat: 20g
• Fiber: 3g

FAQs

Can I make sticky toffee pudding without dates?

Yes, you can make sticky toffee pudding without dates by substituting them with figs, prunes, or even omitting them entirely. However, dates contribute to the traditional moist texture and rich flavor, so the pudding may be slightly different without them.

How do I reheat sticky toffee pudding?

To reheat sticky toffee pudding, you can warm individual portions in the microwave for 30-40 seconds or reheat the whole pudding in the oven at 150°C (300°F) for 10-15 minutes. Warm the sauce separately and pour it over the pudding before serving.

Can I freeze sticky toffee pudding with the sauce?

It’s best to freeze sticky toffee pudding and sauce separately. Wrap the pudding tightly in cling film and foil, and store the sauce in an airtight container. Both can be frozen for up to 1 month. Thaw them in the fridge overnight before reheating.

Why is my sticky toffee pudding dense?

Sticky toffee pudding can become dense if the batter is overmixed or if the dates are not soaked long enough to soften. To avoid this, gently fold the flour and soaked dates into the batter, being careful not to overmix, and ensure the dates are properly softened.

Final Words

James Martin’s Sticky Toffee Pudding is a rich and indulgent dessert that’s perfect for any occasion. The moist date sponge and silky toffee sauce make it a favorite for those looking to satisfy their sweet tooth.

Serve it warm with your favorite accompaniments and enjoy this classic British dessert that never fails to impress!

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