Sticky Toffee Pudding Recipe

Cartmel style sticky toffee pudding served with caramel sauce and vanilla ice cream.

Sticky Toffee Pudding Recipe

Not to be confused with a cake, Sticky Toffee Pudding is an old school rib stickingly wonderful English Dessert from the 1970's whose spiritual home is the Cumbrian village of Cartmel.

Course Dessert

Cuisine British

Keyword cartmel sticky toffee pudding, recipe for sticky toffee pudding, sticky toffee pudding, sticky toffee pudding cake

Prep Time 1

Cook Time 1 15

Total Time 2 15

Servings Servings

Calories 756kcal

Author Brian Jones

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

This is how it is sold commercially.

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.

Notes

Muscavado sugar is a dark relatively unrefined sugar with a strong and bold flavour, do not use alternative products often called "light muscavado" sugar.

Nutrition