Sticky Toffee Pudding – 375g (serves 4)


Sticky Toffee Pudding originated in Lancashire, probably of Canadian origin, and brought to everybody’s attention by Francis Coulson at Sharrow Bay Hotel.

This modern classic of English cooking is now a worldwide hit.

And our version follows Coulson’s recipe almost to the letter.


Dates, double cream (milk), soft brown sugar, demerara sugar, flour (wheat), butter (milk), water, egg, treacle (sulphites), bicarbonate of soda.


See ingredients in bold. May also contain and soya.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Cooking instructions

Remove lid and place in a pre-heated oven at 180′. Leave to cook for 20 minutes. Remove from oven and leave to stand for 2 minutes, and serve with either cream or vanilla ice cream.