Cartmel Sticky Toffee Pudding
A rich, moist date sponge drenched in a velvety, buttery toffee sauce. A deeply comforting Lake District classic served warm.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •20cm square baking dish
- •Saucepan
- •Mixing bowl
- •Handheld electric whisk
- •Greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 29 g
- carbs
- 74 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 580 kcal
Instructions
- 1
Grease a 20cm square baking dish with butter and line the base with greaseproof paper.
- 2
Preheat your fan oven to 160°C (180°C conventional / gas mark 4).
- 3
Place the chopped dates in a heatproof bowl, sprinkle over the bicarbonate of soda, and pour over the boiling water.
- 4
Leave the dates to soften for 10 minutes, then mash lightly with a fork.
- 5
In a large bowl, beat 75g softened butter and 150g dark muscovado sugar together until creamy.
- 6
Gradually beat in the eggs and vanilla extract until fully incorporated.
- 7
Fold in the self-raising flour, then stir in the soaked date mixture along with all its liquid.
- 8
Pour the batter into the prepared dish and bake for 30 to 35 minutes until springy to the touch.
- 9
For the sauce, melt 100g butter, 125g dark muscovado sugar, black treacle, and double cream in a saucepan over low heat.
- 10
Simmer the sauce gently on the hob for 3 minutes until glossy and slightly thickened.
- 11
Poke holes all over the warm sponge with a skewer and pour half the hot sauce over the top.
- 12
Cut into squares and serve warm with the remaining toffee sauce poured generously over each portion.
Chef's tips
Use dark muscovado sugar for the deepest caramel flavour and characteristic dark colour. Never discard the soaking water from the dates, as it gives the sponge its signature moisture.
Ingredient substitutions
- dark muscovado sugar → dark brown soft sugar
- black treacle → golden syrup
Storage
Store the sponge and sauce separately in airtight containers in the fridge for up to 4 days.
Reheating
Reheat portions in the microwave for 30 seconds or warm covered in foil at 160°C fan for 10 minutes.
Common mistakes to avoid
- •Draining away the date soaking water, which causes a dry sponge.
- •Boiling the toffee sauce too fiercely, which can make it separate or crystallise.
- •Over-baking the sponge until dry rather than soft and bouncy.
Serving suggestions
Cooked Cartmel Sticky Toffee Pudding?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from North West England
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
