Sticky toffee pudding with toffee sauce

Decadently sticky and sweet, James Martin's pudding is an irresistible dessert
By James Martin
Sticky toffee pudding with toffee sauce
  • Rating:
  • Serves: 4-6
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 600 ml water
  • 400 g pitted dates
  • 115 g butter, softened
  • 350 g dark brown sugar, preferably muscovado
  • 4 eggs
  • 1 tbsp bicarbonate of soda
  • 400 g self-raising flour
  • 1 tsp vanilla extract
  • 1 tbsp treacle
  • 1 tbsp golden syrup

For the sauce:

  • 500 ml double cream
  • 175 g demerara sugar
  • 175 g butter
  • 1 tbsp golden syrup
  • 1 tbsp black treacle


1. Preheat the oven to 190°C/gas 5. Line a roasting pan with baking parchment.

2. Bring the water to the boil in a saucepan. Remove from the heat, add the dates and leave to soak for about 10 minutes.

3. Put the butter and sugar in a large bowl and beat together until smooth.

4. Stir in the syrup and treacle, then the flour, mixing well.

5. Break the eggs one by one into the bowl, stirring well after each addition.

6. Stir the vanilla extract into the date mixture. Blend with a stick blender until thick and soupy.

7. Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture. Beat well to blend.

8. Pour the mixture into the prepared pan. Put in the oven immediately, and bake for 35-40 minutes until well-risen and springy.

9. To make the sauce, put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.

10. Serve the pudding in bowls with the sauce poured over the top.

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