The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Authentic Sticky Toffee Pudding

tmarz's picture

Authentic Sticky Toffee Pudding

I am looking for an authentic british sticky toffee pudding recipe. I have looked online and found many similarities. Soaked dates, eggs flour, sugar. I have found that many people prefer using brown sugar or muscavado sugar (which must be more popular in europe). Then they all have a sort of carmel sauce. The puddings are baked and the sauce is sometimes poured over to let it soak in, and then a little more added to the plate when served. Do you use a water bath?

Does anyone have an authentic recipe (such as from there grandma from English/Europe)? Including the baking secrets to make it delicious? That would be greatly appreciated!



Damp Patch's picture
Damp Patch

I'm afraid it's not my Grandma's recipe but I know for a fact that this recipe makes a fantastic sticky toffee pudding that isn't far off the one my Mum makes:

Best served with clotted cream!


RobynNZ's picture

I have Stephanie Alexander's "the cook's companion" and always make her famous version. A quick google will take you to a number of blogs featuring her recipe, the following pdf simply provides the recipe. In the book Stephanie says:

This pudding has everything going for it: it is delicious, easy to make, requires no fancy equipment and everyone loves it.

So you see there really aren't any special secrets, but Stephanie's recipe is the real deal. Note the books says "Serves 8".

Daisy_A's picture

Hi tmarz,

Sticky toffee pudding is a traditional favourite in Cumbria, UK, where I grew up. There are many places and chefs who claim to have made the original! However, for many, the Cartmel Sticky Toffee Pudding is still one of the benchmarks. It is made in the small village of Cartmel in Cumbria but sold in many top food outlets.

For me, one of the keys to success is to include dark sugar or even treacle in the pudding and sauce. The Cartmel pudding is very dark and the sauce is much darker than a regular light caramel pouring sauce. This fits in with the British love of dark fruit cakes, which can contain dark sugars and treacle alongside dried fruit.

Many traditional sticky toffee puddings contain date pieces. Such dark puddings may not be to everyone's tastes but they are to mine. Although I don't dine regularly on sticky toffee pudding I am a rich fruit cake girl and prefer a richer mix! 

The Cartmel company mention Nigella Lawson as one of the cooks who have praised their product. One of her recipes, which uses muscovado sugar, is below. This is an interesting version as the sauce is baked with the pudding. On the second link is a recipe that also contains treacle.

Hoping that you can find a version that suits your tastes!

With best wishes, Daisy_A

tmarz's picture

I am assuming the treacle is like the U.S. Equivalent of molasses? That is what I have gathered from looking. 

tsobush's picture

I just came back from the UK with some treacle... molasses will work! I don't use a sticky toffee pudding recipe, but a treacle pudding one. My family prefer it, more of a cross beween the tradional Uk versus the American taste.... a must with Birds custard! Check out World Market as they always have custard powder, golden syrup and treacle, all of which are comman in English foods. Custard is easy to make too, the recipe is everywhere on British sites!

Daisy_A's picture

Hi tmarz,

I think they are similar as they are both made early in the sugar refining process. The black strap molasses we get in the UK is slightly sourer than our treacle. However I understand you have a range of molasses in the US?

If you are in the UK it has to be Tate & Lyle treacle in the red tin - classic:,+Black+454g/329567.aspx

Best wishes, Daisy