Molasses works, but it wouldn't ideally need to be mixed with a sweeter syrup like cane syrup or golden syrup. There was a wonder downthread who said their wife used a 50/50 mix and it worked well.
Otherwise, it isn't too difficult to make: it's just very caramelised sugar, water, mire sugar, and a but of lemon. You can find a recipe using the search engine of your choice.
I will try making this because they serve it at London Belle, our local British style joint, and it is to die for. I did have to look up what treacle is in Canada but apparently it’s molasses, or at least that’s the substitute.
It's a little sweeter than molasses. If you can get hold of dark molasses and Lyle's golden syrup someone further down thread says his wife mixes those together 50/50 and that makes a good approximation of black treacle.
The detail about dates being the original sugar substitute for wealthy medieval Britons adds so much depth to what seems like a simple dessert. That evolution from exotic festive-only ingredient to supermarket staple really shows how food traditions morph over time. I've had sticky toffee pudding a few times at British pubs when visiting family in the UK and the texture when it's been soaked properly is unbeatable - that dense, almost custard-like consistency where the sauce has permeated everything. The microwave option is clever too, even if it compromises the texture slightly.
When a friend of mine was doing her chef's apprenticeship, one of her homework dishes was sticky date pudding. We insisted on sampling several versions before anointing the "best" - they were all excellent, btw
Ok I just went to look if the local Irish pub, which I've only been to once bc I don't really go out anymore, might have it on their menu. They do not. BUT for only 8 bucks, they have chocolate fondue! A half hour ago I was lamenting that no place exists to get chocolate fondue anymore! Well, isn't that a nice bit of news? Start a new job tomorrow. Won't pay all the bills but also won't break my back or brain, so will muddle through for a while.
There's always been a "British shop" in Newburyport as long as I've lived here. They sell touristy knickknacks and candy and cookies and Barbour clothing, but they do have a few shelves of stuff like black treacle, and marmite and clotted cream. Store has always done reasonably well, but they seem to be having a boom now - the place was packed every time I went in this holiday season.
The decision to soak dates for 30 minutes instead of just mixing them straight in makes a real difference in the final texture. I've made similar puddings where I rushed that step and ended up with chunks of dry fruit that didn't distribute evenly. Also, the point about the coarse demerara creating a slightly grainy batter is important, people sometimes panic and think they did something wrong when they see that texture. One day of soaking in toffee sauce really does change the game compared to serving immediatley.
Not that far from me (too far for a regular visit, but far enough to have to plan to go there), a British ex-pat recently opened up a proper English pub. Cask-conditioned ales on tap, place your order at the bar and take your stuff to whatever table you can find that has space, football (i.e. soccer) games on the TVs..... and food like fish & chips, shepherd's pie, and sticky toffee pudding on the menu.
I lived in the UK about a decade ago and I still long for their sausage rolls (and not only from Gregg's) and for their bacon butties. This recipe looks really authentic; thanks for sharing it.
It's close to molasses, just a little less bitter. It's possible to make your own, or someone downtrend said their wife mixed 50% dark molasses and 50% golden syrup (cane syrup would probably work too) and it was a good approximation for black treacle.
What can we use instead of treacle? It’s not really available here.
Molasses works, but it wouldn't ideally need to be mixed with a sweeter syrup like cane syrup or golden syrup. There was a wonder downthread who said their wife used a 50/50 mix and it worked well.
Otherwise, it isn't too difficult to make: it's just very caramelised sugar, water, mire sugar, and a but of lemon. You can find a recipe using the search engine of your choice.
I will try making this because they serve it at London Belle, our local British style joint, and it is to die for. I did have to look up what treacle is in Canada but apparently it’s molasses, or at least that’s the substitute.
It's a little sweeter than molasses. If you can get hold of dark molasses and Lyle's golden syrup someone further down thread says his wife mixes those together 50/50 and that makes a good approximation of black treacle.
The detail about dates being the original sugar substitute for wealthy medieval Britons adds so much depth to what seems like a simple dessert. That evolution from exotic festive-only ingredient to supermarket staple really shows how food traditions morph over time. I've had sticky toffee pudding a few times at British pubs when visiting family in the UK and the texture when it's been soaked properly is unbeatable - that dense, almost custard-like consistency where the sauce has permeated everything. The microwave option is clever too, even if it compromises the texture slightly.
You lost me at dates. I hate the texture and I’m not big on the taste and they’re too sweet. Maybe like this where they are in pieces but I doubt it.
Finely chopped, soaked, and distributed throughout a delicious, moist cake, and topped with a toffee sauce. Total game changer.
I fell in love with Sticky Toffee Pudding on a walking trip in Scotland. It has been quite a while since I've made it. Thanks for the nudge!
When a friend of mine was doing her chef's apprenticeship, one of her homework dishes was sticky date pudding. We insisted on sampling several versions before anointing the "best" - they were all excellent, btw
Ok I just went to look if the local Irish pub, which I've only been to once bc I don't really go out anymore, might have it on their menu. They do not. BUT for only 8 bucks, they have chocolate fondue! A half hour ago I was lamenting that no place exists to get chocolate fondue anymore! Well, isn't that a nice bit of news? Start a new job tomorrow. Won't pay all the bills but also won't break my back or brain, so will muddle through for a while.
There's always been a "British shop" in Newburyport as long as I've lived here. They sell touristy knickknacks and candy and cookies and Barbour clothing, but they do have a few shelves of stuff like black treacle, and marmite and clotted cream. Store has always done reasonably well, but they seem to be having a boom now - the place was packed every time I went in this holiday season.
The decision to soak dates for 30 minutes instead of just mixing them straight in makes a real difference in the final texture. I've made similar puddings where I rushed that step and ended up with chunks of dry fruit that didn't distribute evenly. Also, the point about the coarse demerara creating a slightly grainy batter is important, people sometimes panic and think they did something wrong when they see that texture. One day of soaking in toffee sauce really does change the game compared to serving immediatley.
💯 Sticky Toffee Pudding!!!
Not that far from me (too far for a regular visit, but far enough to have to plan to go there), a British ex-pat recently opened up a proper English pub. Cask-conditioned ales on tap, place your order at the bar and take your stuff to whatever table you can find that has space, football (i.e. soccer) games on the TVs..... and food like fish & chips, shepherd's pie, and sticky toffee pudding on the menu.
I should go there again soon.
I lived in the UK about a decade ago and I still long for their sausage rolls (and not only from Gregg's) and for their bacon butties. This recipe looks really authentic; thanks for sharing it.
This looks absolutely scrumptious!
I thought that was a big fat cheeseberder at first!
I love the Britishness of this recipe. Curl up with a plateful and watch some Masterpiece Theater.
Treacle is molasses, amiright?
It's close to molasses, just a little less bitter. It's possible to make your own, or someone downtrend said their wife mixed 50% dark molasses and 50% golden syrup (cane syrup would probably work too) and it was a good approximation for black treacle.
Folks I don't know about you but 4 days into 2026 and I want to take it back to the store and exchange it for...2021...or 2022...or 2023...