Sticky toffee pudding

Sticky Toffee Pudding
Type Pudding
Course Dessert
Place of origin United Kingdom
Main ingredients Sponge cake, dates, toffee
Cookbook: Sticky Toffee Pudding  Media: Sticky Toffee Pudding

Sticky toffee pudding is a British steamed dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.[1] Known as a sticky date pudding in Australia and New Zealand, it is considered a modern British ‘classic’ by various British experts,[2][3] alongside Bread and butter pudding, Jam Roly-Poly and Spotted Dick puddings.


Francis Coulson developed and served sticky toffee pudding at his Sharrow Bay Country House Hotel in the Lake District in the 1970s.[4] Food critic Simon Hopkinson claimed that Coulson told him he got the recipe from a Patricia Martin of Claughton in Lancashire.[5] Martin had published the recipe in a compilation that later became The Good Food Guide Dinner Party Book, and first served the dish at her country hotel. Coulson's recipe only differs from Martin's in the sauce.[6][5] Her son later told Hopkinson that she had originally got the recipe from two Canadian air force officers who had lodged at her hotel during the Second World War.[5] According to Hopkinson, this Canadian origin makes sense, as the pudding uses a batter more akin to that of an American muffin, rather than an English sponge.[5]

See also


  1. Sticky Toffee Pudding Recipe - RecipeWISE
  2. Hopkinson, Simon (18 February 2008). "Mrs Martin's moment of genius". London: The Guardian/The Observer. Retrieved 28 February 2013.
  3. Grant, Richard E. "Sticky toffee pudding". BBC. Retrieved 28 February 2013.
  5. 1 2 3 4 Simon Hopkinson updates the classic sticky toffee pud | Life and style | The Observer
  6. Food: By George, it's good - Life & Style - The Independent
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