Easy Cartmel Style Sticky Toffee Pudding Recipe

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Easy Cartmel Style Sticky Toffee Pudding Recipe

This recipe is extremely easy to cook, it is however time consuming!

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.


For the Pudding

  • 250 g (8.8 oz) Dates
  • 175 ml (5.9 fl oz) Boiling water
  • 1 Vanilla Pod, Seeds Only
  • 100 g (3.5 oz) Softened Butter
  • 150 g (5.3 oz) Muscavado Sugar
  • 2 Eggs
  • 2 Tbsp Black Treacle
  • 100 ml (3.4 fl oz) Full Fat Milk
  • 175 g (6.17 oz) Plain Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda

For the Caramel Sauce

  • 50 g (1.75 oz) Butter
  • 150 g (5.3 oz) Muscavado Sugar
  • 200 ml (6.75 fl oz) Double Cream
  • 1 Tbsp Black Treacle


  1. Remove the stones and cut the dates into a 5mm dice.
  2. Pour the boiling water over the dates, stir in the vanilla seeds and allow to steep for an hour until cool.
  3. Preheat the oven to 180°C or 350°C.
  4. When cooled mash the dates with the back of a fork.
  5. Place the softened butter in a bowl and cream with brown sugar.
  6. Add the beaten eggs slowly into the sugar and butter mix.
  7. Mix together the flour, baking powder and bicarbonate of soda in a separate bowl.
  8. Slowly mix in the milk and flour, bicarb & Baking powder mix until a thick dough is formed, do not over mix, you want to just bring the ingredients together.
  9. Finally mix in the dates and black treacle.
  10. Line a baking tray with baking parchment (25cm x 18cm).
  11. Pour in the mix and bake for 60-75 minutes.
  12. For the sauce heat the butter, sugar and half of the cream over a medium high heat until a sauce is achieved, stir continuously.
  13. Stir in the Black treacle and the rest of the cream.
  14. Serve with vanilla ice cream or custard.