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For a dessert that tastes centuries old, sticky toffee pudding is a modern classic. It was made famous in the 1970s by Francis Coulson at the Sharrow Bay hotel on the shore of Ullswater in the Lake District, and from there it spread to nearly every pub and country house menu in Britain.

The Lake District has kept its claim. The village of Cartmel, near the southern edge of the national park, is known across the country for its puddings, and walkers coming down from the fells still reward themselves with a hot, toffee-soaked slice. The secret is dates, which make the sponge dark and moist without making it heavy.

Walk, then eat

Pair a few days on the lakes and fells with time in the Cotswolds or London; our guide to London and stay at the Lygon Arms are good starting points. In the Lake District, plan a walk around Ullswater and finish in a village tearoom.

The sauce makes it

Make plenty of toffee sauce. Some is poured over the pudding as it comes from the oven so it soaks in, and the rest is served hot at the table.

Ingredients

Serves 8.

For the pudding

• 8 oz (225 g) pitted Medjool dates, chopped
• 1 cup (240 ml) boiling water
• 1 tsp baking soda
• 5 tbsp (70 g) unsalted butter, softened
• 3/4 cup (150 g) dark brown sugar
• 2 large eggs
• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• A pinch of salt

For the toffee sauce

• 1/2 cup (115 g) unsalted butter
• 1 cup (200 g) dark brown sugar
• 1 cup (240 ml) heavy cream
• 1 tbsp black treacle or molasses
• A pinch of flaky salt

Method

1. Soak the dates. Pour the boiling water over the dates, stir in the baking soda and leave for 15 minutes. Mash lightly with a fork.
2. Make the batter. Heat the oven to 350°F and butter an 8-inch square pan. Beat the butter and sugar, then beat in the eggs. Fold in the flour, baking powder, salt and vanilla, then the dates and their liquid.
3. Bake. Bake for 30 to 35 minutes, until springy and a skewer comes out clean.
4. Make the sauce. Melt the butter and sugar together, stir in the cream and treacle, and simmer for 3 minutes until glossy. Add the salt.
5. Soak. Prick the warm pudding all over with a skewer and pour over a third of the sauce. Leave for 10 minutes to soak in.

How to serve it

In squares, with the rest of the sauce poured over hot, and vanilla ice cream, custard or clotted cream.

What to pour

A tawny port or a glass of Pedro Ximénez sherry, or a strong cup of English breakfast tea.

Make a menu of it

Make it the finale to our shepherd’s pie for a properly British supper. More desserts, including our tarte tatin, are At the Table.

Photo: Andy Li, Wikimedia Commons, CC0