Tried&Tested: James Martins’ Sticky Toffee Pudding

IMG_3486Last Sunday I decided I wanted to make sticky toffee pudding. I went to what is fast becoming one of my ‘go to’ dessert books – James Martin’s Desserts. The pictures looked to die for! I remember when I was little turning my nose up at sticky toffee pudding, because of the little lumps of whole dates they contained, so, even though I now quite like dates themselves, was intrigued to find that in James’ recipe the dates are pureed so no lumps! All the more reason to give it a go.

I won’t type out the whole recipe as you can find a very similar recipe, also by James, here.Β The quantities in his book are slightly larger than the online recipe as it serves 6-8 he states and is cooked as a whole rather than in individual moulds.



We cooked the pud whole in a square cake tin, and got 9 portions out of it which were more than adequate size. The sponge was delicious moist and rich and the trick of buttering and flouring the tin meant a hassle free time when turning out the cake.

Toffee sauce couldn’t be any easier to make – bung all the ingredient in a pan, melt, stir and bring to the boil. I don’t know why I didn’t realise it was so simple. I think I’ll be making this to go with quite a few desserts now!


Pouring over a little sauce

It was a really simple recipe to follow and to make, and the cooking time is quite short really. You can even cook the cake in advance or Β freeze the cake in portions if you wish and just zap them in the microwave on the day needed. ( I’ve tried it – tastes no different!) A perfect pud for those winter days that are now closing in on us.

Happy eating πŸ™‚

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