This decadent Sticky Toffee pudding stole the show at this year’s Christmas in July. As a little Julymas gift to you, we asked Harbour View Hotel for the recipe!


  • 400g Pitted Dates
    400ml Boiled water
  • 10g Bicarb Soda
  • 150g Butter
  • 30g Treacle
  • 100g Brown Sugar
  • 4 eggs
  • 300g Flour
  • 20g Baking Powder

For the Caramel

  • 300g Butter
  • 600g Brown Sugar
  • 30g Treacle
    400ml Cream


  1. Mix dates and bicarb together and pour the boiled water over and allow to sit for 10 minutes.
  2. Cream the butter and black treacle together in a stand mixer until well mixed, then add the sugar and mix again, beating out any lumps.
  3. Beat in an egg and keep beating, scraping down as necessary, until completely incorporated, then do the same with the other egg.
  4. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
  5. Using a fork, stir the soaked dates, crushing them, then pour the dates and their liquid into the batter and beat gently to mix in.
  6. Pour into your prepared tray and bake at 180C for 30-35 minutes, or until a cake tester comes out clean.
  7. Melt the butter, sugar and treacle over a very low heat in a heavy-based saucepan.
  8. Once the butter is melted, stir gently until everything else is melted too.
  9. Stir in the cream, then turn up the heat, and when it’s bubbling and hot, take it off the heat.
  10. Whilst hot, prick the pudding with a cocktail stick and pour an even layer of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze.