Banana Sticky Toffee Pudding

Banana Sticky Toffee Pudding from Marcus Wareing's The Gilbert Scott cookbook

The origins of the classic British sticky toffee pudding seem to be rather contested, with the favourite story being that it was created by Samuel Coulson’s cook in the Lake District in 1960. The addition of banana adds another layer of sweetness and density that complements the pudding very well.

For how many? Makes 8 puddings


  • Banana caramel sauce:
  • 75g caster sugar
  • 50g golden syrup
  • 50ml crème de banane (banana liqueur)
  • 1 overripe banana, sliced
  • 120ml whipping cream, heated
  • 1/2 tsp salt
  • 25g unsalted butter
  • Cake:
  • 100g soft unsalted butter
  • 100g caster sugar
  • 2 free-range eggs
  • 2 overripe bananas, mashed
  • 4g bicarbonate of soda
  • 50ml hot milk
  • 4g baking powder
  • 160g plain flour


Begin by making the caramel sauce. Put the sugar and golden syrup into a saucepan over a high heat and allow the mix to caramelize until it is a very dark brown; do not stir but instead swirl the pan to move the mix about. Very carefully add the liqueur (the mix will spit) followed by the banana and cream, then whisk together, adding the salt. When smoothly combined, remove from the heat and whisk in the butter. Set aside.

Preheat the oven to 180°C/350°F/gas mark 4. To make the cake mixture, cream the butter and sugar together in a large bowl. Add the eggs and bananas, mixing well. Stir the bicarbonate of soda into the milk, then add to the bowl and mix. Sift the baking powder and flour together, then fold into the cake mix until just combined.

Grease eight of the cups in a 12-hole muffin tin. Add a large spoonful of caramel sauce to each greased cup (keep the rest of the sauce for serving), then divide the cake mixture among the cups. Bake for 20–25 minutes, until risen and golden. Turn out, spoon over the remaining caramel sauce and serve hot.

Alternatively, for an even saucier treat, leave to cool, then turn out and cut a cone shape out of the bottom of each cake. Fill with more caramel sauce, then place the cone back inside the cake and set it back in the muffin tin. When ready to serve, reheat in a preheated 180°C/350°F/ gas mark 4 oven for 10 minutes.

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