Cartmel-style Sticky Toffee Pudding is a modern British classic recipe featuring loads of sticky dates and a wonderfully silky caramel sauce.
Making this rib-sticking good pudding takes a couple of hours, but you can make this a couple of days in advance and reheat it very easily!
A Modern British Classic
First of all, I cannot claim this recipe in any way, shape, or form, and I can’t really attribute it to anyone either. That is because it was scribbled on a piece of paper stuffed in the back of a cookery book I bought at a second-hand store.
However, it is a recipe like many of mine, born out of memories. When I married my wife, we kinda ran away to Gretna Green with a small group of friends and family.
We threw our wedding reception for a couple of hundred people the week after.
On the way home, we made a pitstop and spent a few days staying in a cottage right opposite the Cartmel village shop. The spiritual home of sticky toffee pudding.
Many assume this recipe to be far older than it actually is. It was originally developed in 70's by Francis Coulson.
I love it because it reminds me of childhood, just like my other favourite desserts, baked rice pudding and Bakewell tart.
Frequently Asked Questions
What is black treacle?
This question is often asked by US visitors. It is similar to blackstrap molasses, and if you don't want to go hunting for treacle, then that is your best substitution option.
Can I make this in advance?
Yes, once this is baked, it will store in the fridge for 4-5 days. To reheat it, cover with foil and place it in an oven at 180°C or 350°F for 15 minutes.
Can I freeze sticky toffee pudding?
The good news is that it freezes wonderfully. I cut it into 6 equal pieces and place them in those disposable foil oven trays.
I pour over a little sauce and then freeze. To reheat, simply place in an oven covered with foil at 150°C or 300°F for 40-50 minutes.
Can I reheat this in the microwave?
Yes, if it is not frozen, reheat it at full power for 40-60 seconds (850W) and let it sit for 2 minutes. If it is frozen, heat for 2½ minutes in 30-second bursts and allow it to sit for 2 minutes.
Serving Suggestions
Aside from the caramel sauce that I have mentioned, I think that there are two solid options for serving with sticky toffee pudding.
The first, and my favourite, is vanilla ice cream, especially if you are serving the caramel sauce hot!
The second is my wife's favourite (she has no taste, she married me after all), and that's a proper British custard.
You could, of course, go for some pouring cream, clotted cream, or even chantilly cream, but give ice cream or custard a go first!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Oven.
- Hob/sStovetop.
- 25cm x 18cm or 10" x 7" baking tray, you could use a disposable foil tin.
- Tin foil. Not required if you are using a disposable tin.
- Mixing bowls.
- Spatula.
- An electric hand beater, but you can do this by hand or in a stand mixer.
- Kettle to boil water.
- A combination of weighing scales, measuring jug, measuring cups and spoons.
Sticky Toffee Pudding Recipe
Ingredients
For the Pudding
- 250 g Dates 1 Cup
- 175 ml Boiling water ¾ Cup
- 1 Vanilla Pod
- 100 g Softened Butter ¼ Cup + 3 tablespoon
- 150 g Muscovado Sugar ¾ Cup
- 2 Eggs
- 2 tablespoon Black Treacle
- 100 ml Full Fat Milk ⅓ Cup + 1 tablespoon
- 175 g Plain Flour 1¼ Cup
- 2 teaspoon Baking Powder
- 1 teaspoon Bicarbonate of Soda
For the Caramel Sauce
- 60 g Butter ¼ Cup
- 150 g Muscovado Sugar ¾ Cup
- 200 ml Double Cream ¾ Cup + 1 tablespoon
- 1 tablespoon Black Treacle
Instructions
- Remove the stones, then roughly chop the dates and pour over the boiling water.
- Cut the vanilla pod in half and scrape out the seeds. Add the seeds and vanilla pod to the bowl with the dates and stir. Allow this mix to cool completely; this can take up to an hour.
- Remove the vanilla pod from the mix, then mash the dates with the back of a fork.
- Place the softened butter in a large mixing bowl and cream it with the sugar for the "cake". I like to do this with an electric hand mixer.
- Beat the eggs with the milk and add them to the softened butter and sugar mix, and beat until combined.
- Mix the flour, baking powder and bicarbonate of soda in a separate bowl.
- Add the dry ingredient mix to the egg and butter mix a little at a time, stirring to just combine; take care not to overwork the dough.
- Finally, fold in the dates and black treacle.
- Line a baking tray (25cm x 18cm or 10" x 7") with baking parchment. You can also use a disposable foil tin. Then add the mix
- Add 1-1.5cm (½") of water to the base of a larger baking tray, then add your pudding and bake in the oven for 60-75 minutes at 180°C or 350°C.
- For the sauce, heat the butter, sugar and half of the cream over a medium-high heat in a 15cm or 6" saucepan until a sauce is achieved, stirring continuously.
- Remove from the heat and stir in the black treacle and the rest of the cream.
Rachael. M
Monday 22nd of December 2025
This recipe for Sticky Toffee pudding is as near to Cartmel sticky toffee pudding that you can get! I made this for alternative Christmas pudding for 12 people last year and nobody touched traditional Christmas pudding .therewas not one morsel of this pudding left. This year I am making again for 6 of us however I have 7 requests for this as a gift for family members, today cooking day for them. The recipe is simple enough but to make it fo smoothly I do assemble everything first. Looking forward to my Christmas lunch cooked by son-in-law I just provide dessert
christina demetriou
Thursday 1st of July 2021
Hi , please can you tell me if u add the water from the soaked dates also or do u drain them? Thank you, can't wait to try this .
Brian Jones
Sunday 4th of July 2021
Hi Christina... Sorry it took a while to respond, I have been away for a couple of days. The dates should soak up almost all of the liquid, if there is a thick sweet slurry add that, but if it is watery then discard :)
Enjoy
natasha
Thursday 8th of April 2021
Hello.
The recipe does not state if LIGHT or DARK Muscavado sugar should be used. Anyone know? Thanks
Brian Jones
Friday 9th of April 2021
Hi... Muscavado sugar is a dark relatively unrefined sugar and until you posted your question and did some research I had no idea that some companies had started to reduce the "molasses" content in it to make create a lighter version.
I'll update my post to reflect this :)
Enjoy
Brian
Sue
Sunday 20th of December 2020
I’m baking this in my oven right now ( in Victoria BC, Canada). I first tried Cartmel sticky toffee pudding while visiting friends in the UK in 2002, and loved it! Have had various versions of it here in restaurants and made by family but these versions haven’t been nearly as dark coloured as the original. Yours looks great and I am excited to serve it to my family on Christmas - I plan on freezing it, and hoping that it’s ok to make the sauce and freeze it with the sauce on, then simply defrost and reheat!
Brian Jones
Wednesday 30th of December 2020
Sorry Sue you pinged me just as I tuned out from all things internetty and closed down for Christmas. Yes freezing is fine but I saw your comment on IG and I am so glad everything turned out delicious :D
Amanda
Friday 8th of February 2019
Those pictures are amazing! Looking at the ingredients this is definitely a really gooey sticky one and one of my husband's favourite. I'll have to try this but it will be custard sorry!