The Cetelem Observatory has published the Europe Automotive Study 2025, which analyses the relationship between young people and mobility and the automobile in 10 European countries (Germany, Belgium, Spain, France, Italy, Norway, the Netherlands, Poland, the United Kingdom and Portugal), as well as in China, the United States, Japan and Turkey.

Contrary to what one might initially think, young people are not disconnected from the car, but quite the opposite. As soon as they are legally allowed to do so, they are eager to get behind the wheel. Thus, a driving licence becomes an early necessity. In Spain, 38% of drivers obtained their driving licence at the age of 18, two points higher than the European average. Another 27% obtained it between the ages of 19 and 20, the same percentage as the European average; and 23% between the ages of 21 and 25, compared to 20% in Europe. Only 12% say they obtained their driving licence at the age of over 25.

Buying the first car

Half of young Europeans under 20 years of age living in cities with fewer than 20,000 inhabitants already own a vehicle.

However, financial constraints for young people when it comes to buying a vehicle remain strong. 6 out of 10 Europeans aged between 18 and 29 consider the price of a car to be too expensive. For this reason, 59% of Europeans under 30 buy their first used car, compared to 41% who buy a new one. In the case of Spain, it stands out above the European average in buying a new car as a first vehicle, with 56% of the mentions.

The average price in Europe for buying a first car is €13,985. Spain is above the average with an average cost of €15,625.

As for motorisation, petrol cars are the preferred choice for young Europeans, followed by electric and diesel cars.

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The image of the car improves

According to the study, 7 out of 10 young Europeans say they enjoy driving. In addition, 1 in 2 people under 30 believe that their image of cars has improved over the last five years. Only 14% say it has deteriorated. It also highlights that this improvement in the image of cars is greater in cities than in rural areas, due to the growing importance of electric and hybrid cars in urban environments.

Young people are committed to mobility

For 6 out of 10 European drivers under 30, living their whole life without a car is unimaginable. French and Americans are the most reluctant to the idea of ​​living without a car, while Turks, Poles and Chinese are more receptive.

However, the car is not everything, young people are considering different ways of getting around. Thus, we see that the use of the bicycle as a means of transport has gained ground for 7 out of 10 young people. The Netherlands and Poland are the countries that are most receptive to travelling by bicycle, while Portugal, the United States and the United Kingdom are the most reluctant.

Among the alternative means of transport used by young people, car sharing comes in second place, with 50% of young people stating that they use it.

Among young people who have at least one vehicle in their home, 57% say they also travel on foot on a daily basis, followed by 52% who use public transport.

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In addition, 8 out of 10 young people also say that a car is essential for their daily life.

Safety, freedom and practicality are the three qualities of the car that young people most value.

Purchasing criteria

Rationality prevails when it comes to purchasing criteria. 45% of drivers under 30 consider price as the main factor when buying a car. However, this criterion is less important for them compared to older drivers, with a difference of almost 10 points. Both generations point to safety as the second most important purchasing criterion.

In addition, 9 out of 10 young drivers consider the information provided by brands important before making a decision.

The environmental image of the car

Almost half of young people consider cars to be the main cause of climate change. Cars are also cited as the main source of pollution in cities, especially among young people, with 64% of mentions.

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It is also worth noting that 52% of drivers under 30 consider that the environmental measures imposed on cars and their use are sufficient, compared to 24% who consider them insufficient. 13%, on the other hand, believe that they are excessive.

The electric car, synonymous with progress

84% of young people say that technological advances will improve the environmental impact of cars. This is a point of view shared by all generations. In addition, 1 in 2 young people see electric cars as a more environmentally friendly means of transport, compared to 1 in 4 of those over 50 years of age.

In this sense, young people are enthusiastic about the future of the electric car, with 47% believing that it will be more relevant in the coming years. This contrasts with the opinion of those over 50, who are more cautious about this, with only 30% believing that it will be more relevant. 60% of young people also believe that the electric car will replace combustion cars in the future.

Methodology

The economic and marketing analyses as well as forecasts were carried out in collaboration with the research and consulting company C-Ways.

Fieldwork for the quantitative consumer surveys was conducted by Harris Interactive from June 25 to July 9, 2024 in 14 countries: Belgium, China, Germany, France, Italy, Japan, the Netherlands, Norway, Poland, Portugal, Spain, Turkey, the United Kingdom, and the United States.

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A total of 16,000 online surveys (CAWI method, 3,000 in France and 1,000 in each of the other countries) were conducted with the general population aged between 18 and 65, with nationally representative samples in each country. The representativeness of the sample is guaranteed by the quota method (sex, age).

Like our 12th-century Priory and the racecourse that runs directly by our Village Shop, we take great pride in the fact that Cartmel is the birthplace of Sticky Toffee. We began baking in the rear kitchen of our Village Shop more than 30 years ago, which is where Cartmel Sticky Toffee Pudding got its start.

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Serves: 4 Prep Time: 30 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 225g Medjool dates
• 175ml boiling water
• 1 tsp vanilla extract
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 2 eggs
• 85g butter
• 140g demerara sugar
• 2 tbsp black treacle
• 100ml milk
• 1 scoop ice cream
• 175g muscovado sugar
• 50g butter
• 225ml double cream
• 1tbsp black treacle

Instructions

Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 minutes until cool and well-soaked, then mash a bit with a fork.

Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200 ml / 7 fl oz) and sit them on a baking sheet.

Heat oven to 180C/fan 160C/gas 4. While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl.

Beat the butter and sugar together in a large bowl for a few minutes until slightly creamy (the mixture will be grainy from the sugar).

Add the eggs a little at a time, beating well between additions. Beat in the black treacle, then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk are used. Stir the soaked dates into the pudding batter.

The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 minutes, until risen and firm. Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to a boil over medium heat, stirring all the time, until the sugar has completely dissolved.

Stir in the black treacle, turn up the heat slightly, and let the mixture bubble away for 2-3 minutes until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn.

Take the pan off the heat and beat in the rest of the cream. Remove the puddings from the oven. Leave in the tins for a few minutes, then loosen them well from the sides of the tins with a small palette knife before turning them out.

You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.

Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill). When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.

In the 11th and 12th centuries, when it first appeared in England, poor cooks could only afford to soak the bread in boiling water, squeeze it dry, and then add whatever sugar and spices they happened to have on hand.

Print

Serves: 4 Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 25g / 1oz butter
• 8 thin slices of bread
• 50g / 2 oz sultanas
• 2 tsp cinnamon
• 350ml / 12fl milk
• 50ml / 2 fl oz double cream
• 2 free range eggs
• 25g / 1 oz sugar
• grated, to taste nutmeg

Instructions

Grease a 1 litre / 2 pint pie dish with butter. Cut the crusts off the bread. Spread each slice on one side with butter, then cut into triangles. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside. Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil. Crack the eggs into a bowl, add three quarters of the sugar, and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar, and leave to stand for 30 minutes. Preheat the oven to 180C/355F/Gas 4. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.