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Sticky Toffee Pudding

This originally came from a recipe book belonging to Alex P, which describes it as "Yum, Gooey and Party". It has so far been cooked on the Cheviots trip (January 2008), the Rydal trip (October 2011), various unofficial New Year trips and quite possibly more, not to mention being served by Alex T to 50 people on an EUHWC trip to Torridon in March 2011. For a pudding with a distinguished club history, look no further!


For 3 people (4 according to the recipe):

For the sticky sauce:

  • 4 tbsp double cream
  • 50g butter
  • 4 tbsp brown sugar

For the sponge:

  • 125g butter
  • 125g brown sugar
  • 2 eggs
  • 75g self-raising flour


  1. Heat the oven to 190C
  2. Soften the butter (putting it in a bowl on a stove-top works well if the kitchen is busy...)
  3. Mix the ingredients for the sauce and put them in a heat-proof container
  4. Mix the ingredients for the sponge and pour them on top of the sauce
  5. Bake in the oven until golden (25-40 minutes). Check if it's done by putting a knife in - it should come out clean.