Gourmet Greatrix

Sticky-Toffee Pudding

Sticky Toffee Pudding There is a small village in England's Lake District whose name has become synonymous with Sticky Toffee Pudding. The village shop in Cartmel has been producing undeniably the best sticky toffee pudding in the world since 1989. Read their story.  Growing up with relatives in the area, my family became huge fans of this dish and would make sure to always 'stock-up" when we were in the area. Stocking up is not an option now that we live in the USA, although some specialist shops in NY do import the pudding from Cartmel, they are few and far between and you can imagine the specialist price tag attached!

Until recently I never tried to make the dish myself, after all what was the point when you could buy perfection? All that changed when our good friends Jay and Melissa made Sticky Toffee Pudding for a dinner party one night as a special treat for us. I was blown away at how good it was, and honestly never thought it possible to come close to the Cartmel perfection, but it totally is! Everyone has to make this dish, it's impossible not to love it! This recipe serves 12 (supposedly) but if you are cooking for a smaller number do not reduce recipe - you will want seconds, even if it's the next day!
Recipe: (serves 8-12)
1 cup
1 tsp
1 tsp
5 tbsp
2 cups
1 tsp
¼ tsp
¾ cup
7 tbsp
¾ cup
11/3 cup
2 tbsp
For pudding:-
vanilla extract
baking soda
unsalted butter, softened
all purpose /plain flour, sifted
baking powder
granulated sugar
egg, beaten
For sauce:-
unsalted butter
dark brown sugar
  1. Bring a saucepan with enough water to cover the dates, to boil. Add the dates and boil for 5 minutes.
  2. Strain the dates and place in a bowl of cold water. Working in the water, remove the skins and pits from the dates.
  3. Place the skinned and pitted dates in saucepan with 1 cup of water, the vanilla extract and baking soda. Bring to the boil, reduce the heat and simmer for 2 minutes, (watch carefully as it will froth). Set aside to cool.
  4. Heat the oven to 350degrees. Butter a 8" by 12" baking dish, or 12 6 ounce ramekins.
  5. Cream the butter briefly to soften, add the date mixture, dry ingredients and egg, and stir gently to combine (Do not over mix).
  6. Spoon the mixture into the baking dish or ramekins. Set on a baking sheet and bake for 25-30 minutes until a skewer inserted in the centre comes out clean.
  7. While the pudding bakes, combine the butter, cream, and brown sugar with 3 tbsp water in a saucepan and bring to boil. Reduce the heat and simmer for a few minutes, add the rum and set aside, keeping the sauce warm.
  8. Cut the pudding into 12 squares (in the dish).
  9. Pour the sauce over the top of the pudding, allowing it to seep down around the sides and between the slices (use a fork to gently pull the pudding away from the sides of the pan to help the sauce get down the sides).
  10. Bake the pudding for 3 more minutes. Remove and cool slightly before serving. Can be served either warm or at room temperature, with cream or ice cream.

Posted by Victoria on June 24, 2004 12:56 PM to Gourmet Greatrix