James Martin Sticky Toffee Pudding Recipe
When it comes to cozy desserts, James Martin Sticky Toffee Pudding Recipe is the best Choice. This dessert is warm and rich.
Ingredients
For the pudding
- 75 g Butter (soft)
- 175 g Dark brown demerara sugar
- 200 g Self-raising flour (plus extra for dusting)
- 1 tablespoon Golden syrup
- 2 tablespoon Black treacle
- 2 Eggs
- 1 teaspoon Vanilla extract
- 200 g Pitted dried dates
- 1 tablespoon Bicarbonate of soda
For the toffee sauce:
- 100 g Sugar
- 100 g Butter
- 200 ml Double cream
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm tin with 25g butter, and sprinkle with flour.
- In a mixer, blend the remaining butter and sugar. Add syrup, treacle, eggs, and vanilla. Mix.
- Slowly mix in the flour. Turn off the mixer once everything's combined.
- Boil dates with 300ml water. Blend and add bicarbonate of soda. Mix into the egg mix.
- Pour the mix into the tin. Bake for 40–45 minutes until the top is firm.
- Let the pudding cool. Remove from tin and cut into squares.
- For the sauce, melt butter and sugar, add cream, and bring to a boil.
- Simmer for a few minutes until the sauce thickens to your liking.
- To serve, reheat the sponge in the microwave or the oven (180°C/350°F/Gas mark 4).
- Put on a plate, pour on lots of sauce, and add a scoop of vanilla ice cream if you like.
- You can make the sponge and sauce ahead. You can freeze the sponge too. Reheat in the microwave.
Notes
- Check your dates – make sure they're fresh and juicy.
- For extra moisture, soak the dates in hot water.
- Don't mix too much – just blend everything together.
- Pour on that toffee sauce generously – it's the star!