The original and best – this is one of our favourites.
According to Jean-Christophe Novelli: “Definitely the best Sticky Toffee Pudding in the World” – and we agree!
Jean and Howard Johns began making their Sticky Toffee Pudding in 1984 – first in their restaurant in Grange – and later in take-home packs from their village shop in Cartmel. The recipe for this traditional Cumbrian pudding contains only the best ingredients: pure cane sugar, free range eggs, fresh cream and butter.
Ingredients: Sugar, Salted Butter [Milk, Salt], Self Raising Flour [Fortified Wheat Flour [Wheat Flour (Gluten), Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Raising Agents (Diphosphates, Sodium Carbonates)], Whipping Cream [Milk], Dates, Free Range Eggs, Raising Agent (Sodium Bicarbonate), Vanilla Extract.
Allergy advice: for allergens including cereals containing gluten, please see ingredients in bold.