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The Original Sticky Toffee Pudding Recipe

By request…….

One of my most searched for and viewed posts has been the recipe for sticky toffee pudding. It is without doubt one of the great pudding recipes of all time as much for its incredible simplicity as in its taste.

The previous blog post offered a recipe which, though very good wasn’t the original and although I had the original in my possesion it was for something like thirty or more portions and therefore not suitable for the homecook.

Here is the scaled down recipe from the late chef/owner of Sharrow Bay, Francis Coulson, a man deserving of far more credit than he ever really received.

Serves six:

50g (2oz) unsalted butter

175g (6oz) caster sugar

2 eggs

175g (6oz) chopped dates

1 tsp bicarbonate of soda

300ml (1/2) pint water

175g (6oz) self raising flour

1 tsp vanilla essence

Toffee sauce:

50g (2oz) demerara sugar

300ml (1/2 pint) double cream

1 tablespoon black treacle

Preheat the oven to 180 degrees C or 350 F/gas mark 4.

Beat the sugar and butter together until light, add the eggs and mix well. Place the dates in a pan, cover with the water and boil until soft, stir in the bicarbonate of soda. 

Stir the flour, dates and vanilla into the creamed butter/sugar/eggs and pour into a greased baking tin (8×5 inches/20×13cm) or individual molds. Bake for 30 to 40 minutes until the puddings feel firm with the slightest of ‘give’ in them.

Place all of the sauce ingredients together in a pan and bring to the boil, stir frequently. Pour over the top of the cooked pudding before placing under a hot grill until bubbling. Remove from the tin, cut into desired portions and serve with the left-over sauce and a spoon of good quality vanilla ice cream.  


  1. Cid says:


    Now there’s a real pudding for a chilly winters day and I would prefer it to Christmas pud personally.

    Speaking of the festive season, today I was the lucky recipient of a fabulous anti-aging, back to nature, moisturizer…. I shall have great expectations for my ‘laughter’ lines and when no ones looking I’ll slip some in the cooking :)

    On the luncheon front…. what a day it’s been and how wonderful to entertain. In the end I decided upon a braised beef in beer dish with horseradish mashed potatoes and steamed kale…. my place is a bit on the cold side so I ruled out anything like salad. Mulled wine to start, cheese course somewhere in the middle and a choice of deserts which included a Cranks Celebratory Carrot Cake made with maple syrup and pecans. To follow we all had coffee and mints and hours later pots of tea. Exhausted … well yes a bit…. would I do it again?… yes definitely because these people are such good company.


    p.s. thank you Miles for all your wonderful recipes and articles, my day is not complete until I’ve read the blog.

    December 18, 2007 @ 9:11 pm

  2. miles says:

    Sounds like a great day, well done. They’re a bunch of lucky blighters! Beef and horseradish mash-sounds familiar, I do a fillet dish with horseradish puree etc, it’s a great marriage.
    Now put your feet up!

    December 18, 2007 @ 9:23 pm

  3. Phillip LaFollette says:

    Could you please email the original Sticky Toffee Pudding recipe. I do not wish the scaled down version.
    Thank you.

    Sincerest Regards,
    Phillip LaFollette

    May 25, 2009 @ 7:49 pm

  4. miles says:

    Welcome to the blog, this is the original recipe, I’ve just reduced the quantities for the home cook.

    Kind regards

    May 25, 2009 @ 8:50 pm

  5. Phillip LaFollette says:

    I should have specified the original for thirty. I am making them for clients of mine.
    Thank you.

    May 26, 2009 @ 2:17 am

  6. Rod says:

    the recipe listed states serving 6
    I’m no chef but . . .
    If I wanted to serve 30 I would multiply all the amounts listed by 5 !


    May 26, 2009 @ 9:11 am

  7. miles says:


    May 26, 2009 @ 9:26 am

  8. gelf says:

    hi i loved the recipe
    its the best sticky toffee pudding anyone had ever had..
    so many come out to sweet
    you can see my resulting pic here

    July 25, 2009 @ 9:53 pm

  9. miles says:

    Welcome to the site and thank you for your kind words, glad you like the recipe and thanks for the link. It’s a great recipe, that isn’t me being big headed because it isn’t my own! Love your picture btw.
    Hope you return again soon.


    July 25, 2009 @ 10:09 pm

  10. Sarah says:

    Heaven! everyone loved it! Sponge is so light and moist and sauce is divine!!!

    December 4, 2009 @ 8:30 am

  11. miles says:

    Welcome to the site and thank you for your kind comment. Glad your guests approved!
    Kind regards

    December 4, 2009 @ 10:31 pm

  12. Cam says:

    Ingredients that most Americans aren’t familiar with and can’t buy at the local grocery store:
    Caster sugar
    Demerara sugar
    Double cream
    Black treacle

    I’m off to find my British English-American English translator to see if these items go by other names… will follow up if I find some answers!


    December 24, 2009 @ 5:18 pm

  13. miles says:

    Welcome to the site, that’s a very good point and I appreciate you bringing it up. I’ll look into that and when I can shall write the American name for it.
    I don’t know if these are used in the US but here’s some alternatives that I know of:

    caster sugar-superfine sugar
    treacle-known as West Indian-a blend of refinery syrup and cane molasses
    double cream-heavy cream??
    demerera-light brown sugar

    Hope this helps
    Kind regards

    December 24, 2009 @ 6:18 pm

  14. Sheila says:

    Williams and Sonoma used to see a Sticky Toffee Pudding Mix from a company in the Lake District. I remember steaming it on top of the stove, not in the oven, and the toffee sauce was poured over it for the last 10 or 15 minutes of steaming, which produced the very best, moistest dessert I have ever eaten. Since then, they have dropped it due to low sales, and I have been searching and searching since for a recipe like that. Does anyone have any idea where I can find one? I’d really love to make this next Christmas.


    January 25, 2010 @ 3:13 pm

  15. miles says:

    Welcome to the site, I haven’t heard of that I’m afraid, but I do know about pouring the sauce over the pudding. Hopefully somebody will pick up on this and leave a comment.
    I’ll email you if they do.
    Kind regards

    January 25, 2010 @ 7:54 pm

  16. v says:

    Apologies for being slow but … Why do we add baking powder if the recipe uses self raising ?

    March 27, 2014 @ 2:00 am

  17. miles says:

    Not at all, honestly, I’m not sure. Can only think it’s for producing a lighter end product. I wondered that too but there you have it, that’s the recipe!

    March 27, 2014 @ 7:21 pm

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