Sticky toffee pudding with toffee sauce

Mobile version Print

By: James Martin From: James Martin: Sweet

On TV Tonight

  • 20:00 - Rick Stein's Far Eastern Odyssey - Rick Stein's Far Eastern Odyssey, 5
  • 21:00 - Rick Stein's Far Eastern Odyssey - Rick Stein's Far Eastern Odyssey, 6
  • 22:00 - Rick Stein's Far Eastern Odyssey - Rick Stein's Far Eastern Odyssey, 1

This recipe is classed as intermediate

Rating 3.48 / 5 (267 votes)

Prep time:
30 min
Cook time:
45 min

Decadently sticky and sweet, James Martin's pudding is an irresistible dessert


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.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


This is my favourite STP recipe. It is simple and makes a big cake. I cut mine up into meal size portions and pop in take-away foil dishes and pop them in the freezer. I write the recipe for the sauce on the foil I wrap them in then it is idiot proof when it comes to Sunday lunch.
My family also love to eat the cake on it's own - so I have to act quick if it is going in the freezer!

ElizabethW93776 ElizabethW93776  Posted 17 Nov 2013 10:56 AM

Fabulous recipe, I have made it many times now and it's always a huge hit! A super,tasty and moist pudding and it even freezes beautifully.
I use a baking dish 9 x 13 inches. This results in a nice deep dessert but you could go larger and it would still be fine. This dessert will easily provide 12 substantial portions so you can always halve the ingredients for a smaller family. Thanks for the dessert James, my family love you for it!

SuzanneD26394 SuzanneD26394  Posted 08 Apr 2013 11:57 AM

Thank you, but what measurements???? They are all large but still very different sizes.... I am sure it will be ok! X

LisenL73352 LisenL73352  Posted 28 Mar 2013 5:56 PM

I would use a large tin and keep an eye on it as it bakes - you can check it after 35 minutes to see if it's well risen and springy and if it needs a little longer, you can judge it then before it goes too far. Hope that helps.


Anna -Good Food Anna -Good Food Posted 27 Mar 2013 11:15 AM big is a roasting tin? I have a few and they are all different!

LisenL73352 LisenL73352 Posted 26 Mar 2013 9:10 PM

This pudding was so good. it was perfect. I will always use this recipe for my toffee pudding, moist and delicious. it serves 12 and we were 6 so i froze half of it without the sauce and will be eating the rest next weekend!

gina yiavri gina yiavri Posted 18 Nov 2012 11:40 PM

i can not find the words to say how good this pudding is, you will not find a better recipe for sticky toffee than this
i would use a roating tin as there is a lot of mixture
it serves nearer 12 than 6

leanneC99253 leanneC99253 Posted 29 Oct 2012 7:43 PM

Went down a storm with the family - even my non-sweeting-eating son-in-law!

MaureenS61380 MaureenS61380 Posted 04 Jan 2012 4:41 PM


MattM18350 MattM18350 Posted 14 Dec 2011 11:37 AM

So can anyone tell me, do, I make this in a roasting tin or do I cut the recipe in half and make in a cake tin?
Going to make it for the first time and it's for guests I haven't entertained before so really want it to work. Any comments gratefully received, thank you.

JacquiD46537 JacquiD46537 Posted 03 Jun 2011 12:00 PM

The pudding turned out well, but only after I had realised that the recipe should only say 1 teaspoon of bicarbonate of soda NOT one tablespoon!

ruthR35265 ruthR35265 Posted 03 Apr 2011 3:43 PM

This is absolutely the best ever sticky toffee pudding i have made, ive made it three times now and the recipe never fails. I think the clue in the quantity being more is james says that you need a roasting tin. The sauce is devine but for quantity of the cake you need to double the sauce.

CatherineM68416 CatherineM68416 Posted 03 Mar 2011 8:56 AM

Maybe I'm missing something. I made this using the recipe from James' book and it was gorgeous. I then made it using this on-line recipe and it was a disaaaaaster. This recipe comes up double the quantity of the cook book version and yet the cooking time is still the same ... Like I say - a disaster. Will stick to the cook book version from now on. This recipe for the sauce is absolutely fab though. And masses left over.

JanM36992 JanM36992 Posted 31 Dec 2010 1:29 PM

James Martin also does another recipe for sticky toffee pudding which is easier than this one and does not use syrup and treacle. It is really good and I make it every xmas in advance and freeze it. To reheat when defrosted just put it in the switched off oven after you take out the turkey and its just right. Search James Martin recipes to find.

UKTV Food User UKTV Food User Posted 16 Dec 2010 3:33 PM

Hi ChrissieH13783, you could definitely reheat it. Probably the best/ most fuss-free way to do it would be to leave the sponge in the tin after cooking, then when you're ready to re-heat, put foil over the pud, making sure it's well covered then place the tin in a bain marie (hot water bath). Put it in the oven at around 180C until it's heated through. By heating it this way, the sponge should not dry out too much or get burnt. Hope this helps!

Celia Good Food Celia Good Food Posted 15 Dec 2010 12:16 AM

Can this be made in advance and if so what is the best way to reheat? Thinking of doing it as an alternative for those that don't like Christmas pud but can't cope with doing it all from scratch on the day!

ChrissieH13783 ChrissieH13783 Posted 14 Dec 2010 3:35 PM

I concur that this quantity would easily do 18 (still generous) portions although you would need extra sauce! Beautiful, light pudding with 'killer' sauce.

Jane4 Jane4 Posted 26 Sep 2010 4:57 PM

Best sticky Toffe pudding I made my friends love it Dave Baker

Bertie Baker Bertie Baker Posted 30 May 2010 9:50 PM

I made this for my sister-in-laws birthday in France. The quantity easily provided 16+ portions (I know it say 4, but that must be Jame's Yorkshire portions). We have renamed it Sue's heart attack in a bowl pudding...... in saying that it is absolutely "to die for" and is now definitely on our list of "must have" puddings at least once a year!

SueR85436 SueR85436 Posted 05 May 2010 1:05 PM

I made this for my sister-in-laws birthday in France. The quantity easily provided 16+ portions (I know it say 4, but that must be Jame's Yorkshire portions). We have renamed it Sue's heart attack in a bowl pudding...... in saying that it is absolutely "to die for" and is now definitely on our list of "must have" puddings at least once a year!

SueR85436 SueR85436 Posted 05 May 2010 12:58 PM

This dessert is amazing, the toffee sauce is also gorgeous with ice cream, and so easy to make! I also halved the quantities and it easily served 5 adults.

AimeeC34078 AimeeC34078 Posted 07 Apr 2010 1:05 PM


christineB92017 christineB92017 Posted 02 Mar 2010 5:27 PM

This is just truely amazing. You must try it. So yummy and the sause, well just no words can describe how good it tastes.

AlisonH58158 AlisonH58158 Posted 24 Nov 2009 3:11 PM

We had this for our dinner today and it was simply yummy, the kids all loved it and even one that doesnt like dates loved it. I halved the quantities though as i only had 1 packet of dates and im glad i did as there was loads for 9 of us.

maryE25182 maryE25182 Posted 22 Nov 2009 4:59 PM

oh and forgot to mention the sauce, AMAZING!!!! Rib sticking stuff!! Combined with the pudding, HEAVEN!!!

BarbaraJ33097 BarbaraJ33097 Posted 10 Oct 2009 11:40 PM

Oh my goodness this is the best thing i have ever made in my life. It is THAT good, I have impressed myself!!! There is loads though. I would like more info on what is defined as a roasting tin though. I used two loaf tins, and to be honest these were filled up and when they started cookin started to bubble over, so u could have fill a couple of ramakins too! Will know for the next time. And apparently it freezes well, so, bonus! This is the tastiest sticky toffee pudding I have seriously ever tasted. Im so impressed with this recipe!! ten million shiny stars for this!!

BarbaraJ33097 BarbaraJ33097 Posted 10 Oct 2009 11:37 PM

My partner made this last night, and it's worth the effort. Gorgeous. A lot more than 4 - 6 portions though, so be ready to freeze leftovers

JudeVFR400 JudeVFR400 Posted 05 May 2009 2:58 PM

Just made this sticky toffee pudding and there was loads just as well as it is the best i have ever had. Well done James. the sauce is to die for.

biggzie1 biggzie1 Posted 26 Nov 2008 4:08 PM

seriously though i cook a lot for lots of people , and this is simply rated the best version of the best dessert out . try not blitzing all the date mixture to give added texture............sorry james - i still give u credit !

mattyk mattyk Posted 11 Oct 2008 5:36 PM

This has to be the ultimate pudding! I suggest you make at least double the quantity of sauce which, keeps well if refridgerated. My wife says this is the best pudding I've ever made and I've been cooking for her for 20 years.

falling falling Posted 16 Jul 2008 8:37 PM

I made this pudding and it is divine. I highly recommend making it. It must have about a million calories but so worth it. Delicious served with vanilla ice cream...

Dave1980 Dave1980 Posted 15 Apr 2008 11:33 AM