When it comes to the world of desserts, there are few creations that can rival the sheer indulgence and comfort of a perfectly executed sticky toffee pudding. It’s a classic British dessert that has stood the test of time and continues to be a beloved treat for people of all ages.
Quick Navigation
show
If you’re in search of a dessert that can warm your heart and tantalize your taste buds, look no further. In this article, we’ll explore the enchanting world of sticky toffee pudding and share a delectable recipe from the renowned British chef, James Martin.
Ingredients
For the Pudding
- 175g (6oz) pitted dates, chopped
- 175ml (6fl oz) boiling water
- 1 teaspoon bicarbonate of soda
- 85g (3oz) unsalted butter, at room temperature
- 275g (10oz) caster sugar
- 2 large eggs
- 275g (10oz) self-raising flour
For the Toffee Sauce
- 200g (7oz) dark muscovado sugar
- 225ml (8fl oz) double cream
- 75g (2.5oz) unsalted butter
Instructions to Make James Martin Sticky Toffee Pudding
James Martin’s sticky toffee pudding is a dessert that impresses not only with its taste but also with its simplicity. Here’s a step-by-step guide on how to prepare this culinary masterpiece:
- Preheat the Oven: Preheat your oven to 180°C (160°C fan/350°F/Gas 4).
- Prepare the Dates: Place the chopped dates in a bowl and pour the boiling water over them. Add the bicarbonate of soda and leave to stand for about 10 minutes. The dates will soften and swell as they absorb the water.
- Cream the Butter and Sugar: In a separate bowl, cream together the unsalted butter and caster sugar until the mixture is light and fluffy.
- Add Eggs and Flour: Beat the eggs into the butter and sugar mixture one at a time. Ensure each egg is well incorporated before adding the next. Gradually fold in the self-raising flour until you have a smooth batter.
- Incorporate the Dates: Now, fold the softened date mixture into the batter. You’ll notice how the dates infuse the batter with a wonderful caramel aroma.
- Bake: Pour the mixture into a well-buttered baking dish and bake for about 35-40 minutes. You’ll know it’s ready when a skewer inserted into the center comes out clean.
- Prepare the Toffee Sauce: While your pudding is baking, it’s time to prepare the toffee sauce. In a saucepan, gently heat the dark muscovado sugar, double cream, and unsalted butter. Stir until the sugar has completely dissolved, and the sauce becomes smooth and glossy.
- Serve and Enjoy: Once the pudding is baked to perfection, serve it warm with a generous drizzle of the heavenly toffee sauce. You can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
James Martin Sticky Toffee Pudding Recipe
Servings: 8
Ingredients
- For the Pudding
- 175 g 6oz pitted dates, chopped
- 175 ml 6fl oz boiling water
- 1 teaspoon bicarbonate of soda
- 85 g 3oz unsalted butter, at room temperature
- 275 g 10oz caster sugar
- 2 large eggs
- 275 g 10oz self-raising flour
- For the Toffee Sauce
- 200 g 7oz dark muscovado sugar
- 225 ml 8fl oz double cream
- 75 g 2.5oz unsalted butter
Instructions
- Preheat the Oven: Preheat your oven to 180°C (160°C fan/350°F/Gas 4).
- Prepare the Dates: Place the chopped dates in a bowl and pour the boiling water over them. Add the bicarbonate of soda and leave to stand for about 10 minutes. The dates will soften and swell as they absorb the water.
- Cream the Butter and Sugar: In a separate bowl, cream together the unsalted butter and caster sugar until the mixture is light and fluffy.
- Add Eggs and Flour: Beat the eggs into the butter and sugar mixture one at a time. Ensure each egg is well incorporated before adding the next. Gradually fold in the self-raising flour until you have a smooth batter.
- Incorporate the Dates: Now, fold the softened date mixture into the batter. You'll notice how the dates infuse the batter with a wonderful caramel aroma.
- Bake: Pour the mixture into a well-buttered baking dish and bake for about 35-40 minutes. You'll know it's ready when a skewer inserted into the center comes out clean.
- Prepare the Toffee Sauce: While your pudding is baking, it's time to prepare the toffee sauce. In a saucepan, gently heat the dark muscovado sugar, double cream, and unsalted butter. Stir until the sugar has completely dissolved, and the sauce becomes smooth and glossy.
- Serve and Enjoy: Once the pudding is baked to perfection, serve it warm with a generous drizzle of the heavenly toffee sauce. You can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
