October 31, 2020
Sticky Toffee Pudding!
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Gorgeous, rich and delightful homemade sticky toffee pudding with homemade sticky toffee sauce and served with ice cream!
Sticky toffee pudding
I realise it’s now the end of October, but as the weather is cold and cosy I wanted to post a warming pudding that is going to satisfy my sweet cravings, and is utterly scrumptious and delicious. That basically only calls for one thing… sticky toffee pudding.
For this, think sweet, but not teeth achingly sweet. It’s warm, it’s cosy and it’s heaven in every singly morsel. One major thing I must say about this recipe though? You will want more than one bowlful. I will be honest and say that sticky toffee pudding is my favourite pudding in the world, so I am so excited to post this recipe.
Classic puddings
I feel like this is one of those puddings that is on nearly every single pub menu, and you can get pretty much all year, even when its the peak of summer, and I am not mad about it. It’s a classic, that you can’t beat. However, making it at home means it’s cheaper, and you get more for your money. You can add more sauce, or less sauce, or whatever you really fancy. It is EPIC.
I often find with desserts that I buy when I am out at a pub or a restaurant, that there is never enough sauce. I might actually just be that person who loves an obscene amount of sauce, but hey ho… I love it. I might be mad for that, but I know I am not alone. There is something wonderful about having the warm pudding, the warm sauce, and the ice cold ice cream. Or even just a drizzle of double cream, or anything!
The pudding
There are so many recipes for sticky toffee pudding out there that I kind of merged a few together and then also what I had in the fridge/cupboard and what I found worked best! However, dates MUST be used, in my opinion.
Obviously though, dates aren’t to everyones tastes so you can leave them out, up the milk to 250ml, and add in 25g more treacle, but it won’t be quite as good. My sticky toffee cake recipe is super popular, but that definitely requires the dates.
- Butter – the butter for the pudding can be a block butter, orb baking spread
- Sugar – I prefer to use dark brown soft sugar for a proper sticky toffee flavour, but light brown sugar works well as well
- Flour – I use self raising flour when making this pudding
- Raising agents – A little bit of baking powder and bicarb
- Treacle – black treacle is important again for the proper sticky toffee flavour, but can be substituted for golden syrup
- Eggs – I use medium eggs in my baking, but two large would work well for this
- Milk – I always use full-fat whole milk in my bakes for best results
The sauce
The sauce is arguably one of the most important bits right as I said above?! I just can’t get enough of it, and I want it slathered all over the pudding as well as poured on after… it’s perfect.
- Butter – whilst you can use bakings spread for the sponge, I’d recommend actual butter for the sauce to prevent splitting
- Sugar – I’d use the same as you used for the sponge, I use dark brown soft sugar though
- Treacle – again, I prefer black treacle for a rich flavour, but golden syrup works well
- Cream – double/heavy cream is best, single cream or low fat won’t work in the same way
- Vanilla – I love to add a little sweetness, but this is optional
Best served with…
My favourite flavours of ice cream to go with a dessert like this are clotted cream ice cream, and toffee ice cream – but maybe that’s a little too much sticky toffee in one go? Or, if you have a giant glug of custard, I’m not going to be mad about it…
You can obviously use whatever ice cream you fancy, or its particularly fun when you make this for a dinner party and buy several different flavours of ice cream – the face of each guest when they cant decide which flavour to have. And of course, you can use shop bought custard, or make your own… whatever you prefer.
Tips & Tricks
- This is best served fresh, but will last 3+ days in the fridge
- The pudding can be made in advance and frozen
- The sauce can be made in advance and kept in the fridge for 3+ days
- You can reheat the pudding once if you have leftovers
- I use a 30x20cm size dish, but anything roughly similar works well
Sticky Toffee Pudding!
Ingredients
Sticky Toffee Pudding
- 175 g dates (stones removed)
- 175 ml boiling water
- 75 g unsalted butter
- 175 g light or dark brown soft sugar
- 250 g self raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 75 g black treacle (or golden syrup)
- 3 medium eggs
- 125 ml whole milk
Sticky Toffee Sauce
- 75 g unsalted butter
- 75 g light or dark brown soft sugar
- 2 tbsp black treacle (or golden syrup)
- 1 tsp vanilla extract
- 150 ml double cream
Instructions
For the Pudding
- Remove the stones from your dates, and chop as finely as possible.
- Pour over the boiling water and leave the mixture to sit for 20 minutes or so. If you prefer no lumps, blend the mixture until smooth.
- Preheat your oven to 180ºC/160ºC Fan, and get a baking dish ready - I use one that is about 1.5L in size (30x20cm ish)
- Add the unsalted butter, sugar, eggs, self raising flour, baking powder, bicarbonate of soda, and the black treacle into a bowl, and beat until combined - beat as little as possible so as not to over beat it.
- Add in the date & water mixture, and the milk a little at a time, and mix in until smooth. It'll be a thin mixture, but roll with it!
- Pour the mixture into the dish and bake in the oven for 35-40 minutes, or until a skewer comes out clean. Whilst baking, make the sauce!
For the Sauce
- Add all your ingredients to a larger pan, and heat and stir until the sugar has dissolved and the butter has melted and incorporated.
- Bring the sauce to the boil and stir for 1-2 minutes so it thickens slightly.
- Pour half or most of the sauce over the baked pudding.
- Serve with a drizzle of cream, whipped cream, or ice cream like I did and any leftover sauce!
Notes
- Any dish that is about 1.5-2L in size will work - just keep an eye on the baking time.
- The dessert is best served fresh, but can be reheated once.
- The sauce will last for 3 days, in the fridge - will thicken a lot in the fridge.
- If you want to bake individual puddings, I recommend using these pudding moulds for the recipe! The recipe will make about 8-10 and take 20 minutes to bake!
- If you don't want to use the dates, remove the dates and water and use 250ml milk in total.
Enjoy!
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J x
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Hi Jane, I am making this ahead of time and leaving in the fridge. What temperature and for how long should I reheat it for in the oven? (I don’t have a microwave) Thanks, can’t wait to eat it! x
Hi Jane, is it ok to use margarine instead of unsalted butter in both the cake & sauce or maybe just the cake?
Thanks ☺️
The cake is fine, but not the sauce! X
I NEVER order sticky toffee pudding from a pub – I think this is because the one time I did (about 20 years ago), it had lumps in which put me right off! I now realise that these lumps were dates! So, I decided to try this for a family get together as one of our desserts. I chose to use Golden Syrup rather than Treacle, simply because I prefer syrup to treacle. Well, wow. What a recipe this is. I have an issue with lumps and so I understand why the dates may make some nervous. I promise, if you follow Jane’s recipe (watch the video first too), whizzing them up means you have no clue that they are in there. The taste and texture of this pudding was just divine. Even my dad was very complimentary and has just messaged me after eating more that was leftover! We had it with vanilla ice-cream but next time, I am going to have it with custard as I know that will be just as good. Another brilliant recipe from Jane, thank you 🙂
I perhaps should have added that I used the Mason Cash Lasagne Dish (which measures H 7.3cm x W 31.5cm x D 20.5cm with a capacity of 2.5 litres) – I wanted one like Jane’s but couldn’t find one! I did have to bake it longer, approximately 15-20 minutes. I just kept an eye, like I would a cake and took it out when my (Mason Cash Stainless Steel) Cake Tester came out clean.
Hi, Jane
I made this today and it was delicious! I couldn’t get hold of any treacle or golden syrup (rural France), and trying to work out which would be the best equivalent was like rocket science , so I used a local honey instead and a light brown sugar. It didn’t taste any different to what we’ve had in the past in the UK, just looked more ‘blonde’ than ‘brunette’!
I used a 20cm x 26cm dish and it was the perfect size. Baked at 160 fan for 40 minutes.
Hi I’m going to make this and then freeze for Xmas Day,
Would you cut into individual slices then freeze of freeze whole?
Also what’s the best way to reheat
Thanks
I always cut some squares ,stack high and microwave until warmed well Dust the stack down with icing sugar and carry a double quantity sauce to the table saying “ ta da!!!” As you present to the gathering! 😂
I always slice mine into serving size slices, wrap them separately in cling film and then freeze them individually. Then, when they are frozen put them into a proper freezer bag. Works for me
Hi I was thinking of baking this in a 2 litre baking dish. It is about 21x25cm in length. Would this still be suitable for the pudding or would I need to adjust the baking time
Would love to try this recipe but cannot get medium eggs, pls can you let me know how many large eggs I would need, or gram liquid measure for large eggs as replacement would be most helpful…thanks
It doesn’t really matter! I used large eggs and my turned out really nice!
Hi Jane,
Which dates do you recommend. Some are hard & really not very nice. Thank you.
This recipe is soooo good! This was my first time trying to make sticky toffee pudding, it always seemed like a trickier thing to try and make but I have to say it turned out really really well I’m so pleased. Having dates in it really enhances the taste and I’m so glad I didn’t leave them out. It was so moist and just a perfect texture! Baked the cake in a glass tin.
I made the original sauce and poured the whole portion on top of the cake instead of the half, I found that the amount of treacle in the sauce made it a little bit bitter so I made another batch to pour and used a little bit less black treacle, used light brown instead of dark brown sugar and the result was a little bit mellower sauce. We served it with ice cream and it was a beautiful combination. All who tried it said its great and not overly sweet.
Thank you for the recipe I will definitely be making it again 😊
Recently had toffee pudding outside for the first time, and got absolutely hooked, so thought I’d try make it at home. This was a hit!!!!!! It was amazingly soft, I do wish there was more sauce, to really soak through the sponge, however, this is my mental note for next time, to make double! I also blended the dates, as I wasnt sure how the texture would be with finely chopped dates instead, but it was mindblowing, decadent, rich and just an all rounder, simple, great recipe! Thank you very much Jane! You are doing the world a service, sharing such wonderful, fool-proof recipes!
As the family ‘cook’, I’m known for my savoury dishes, don’t really do desserts but I had treacle, brown sugar to use up and Medjool Dates on offer, I mean…what else ya gonna make? My first attempt and comments included: “The best STP I’ve ever had”, “Outrageous” and at family Sunday Lunch, “OMG Grandad, what what you done?”. That’ll do me! Thank you for sharing Jane. Another firm family fav in my limited dessert portfolio. 👍
Will this be OK doubled up?
Which do you think gives the best result, the golden syrup, or black treacle?
I’ve tried several Sticky Toffee recipes, this is by far the best. A lovely light sponge, that’s very moreish. Thanks for sharing 🙂
I made this recipe to serve to my friends on my 12th birthday sleepover, and they loved it! You are a truly gifted cook! Thanks so much for this recipe! And does it matter if I freeze the sauce when it’s on the pudding, or should I put the sauce in the fridge and freeze the pudding separately?
Thanks a lot!
Could you melt the butter for the cake mix?
Hi would this work in a bundt tin please?
This is amazing, absolutely love it. If I made this in advance for Christmas and froze it – do I reheat from frozen or do I defrost before reheating – the pudding and sauce seperately?
Thanks
Absolutely amazing recipe and compliments all round 👌🏻 I have a question though, my husband thinks there wasn’t enough toffee sauce, can I just double the quantities for the sauce?
Yes for sure!! x
Lovely recipe!
How long can I keep for in the fridge? Looking to bake as far in advance as possible for Christmas
Only a couple of days is best, or freeze it and reheat!
Was it ok after defrosting and then reheating? Did you freeze the sauce too or make that fresh?
Hi Jane,
Is it ok to prepare the pudding mixture a few hours prior to baking ?
I believe all baking should be baked immediately for best results x
What measurements would you recommend for using a square 9×9” tin
This was my first time making sticky toffee pudding and it turned out amazingly! Great recipe and I will definitely be making again 🙂
I forgot to add golden syrup will it be ok? 🤦🏻♂️
Can this be frozen with the sauce on it or would you freeze the sauce separately
Thank you
Either works! x
This is the first sticky toffee pudding I’ve ever baked or eaten and will be the only recipe I use from now on. It’s amazing as are all your recipes I’ve tried. You are truly gifted ☺️
Any recommendations on making in a traditional large 1.5L pudding basin? I don’t want individual portions but the old fashioned sharing one? Thanks
Yes I want to make just the one larger one too, please can you help?
Hey! I’m going to make this tomorrow to serve on Christmas Day. Should I cream together the butter and sugar first or just pop it all straight in the bowl together?
Either way should be fine! x
I tried putting all the ingredients in the bowl together and ended up with lumps of butter that wouldn’t mix – not sure how it’s going to turn out, but will probably cream butter and sugar first next time.
Like quite a few people here this was my first attempt at sticky toffee pudding. It was so easy and just delicious. I creamed the butter and sugar first, I don’t have an electric mixer. For those asking about leaving the dates out, I’m not a big fan of fruit in general, definitelly not in cakes and things like dates are just a complete no-no, however – I blitzed the date/water mix for a few seconds and the end result did not have any ‘bits’ that bothered me. Love this website, great recipes, easy to follow and amazing results time after time.
How long and what temperature to reheat?
Hi Jane,
I live in Germany and can’t find double cream anywhere, Someone said I could use mascarpone is this possible?
I have used this before when I couldn’t get double cream. Absolutely no use for whipping but works ok for adding to a sauce.
Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 mL) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream. You can also add a tablespoon (8 grams) of flour to thicken the liquid, especially if you’re using low fat milk
Hello there,
If reheating the whole bake, how long would you recommend reheating it? Also if we’re reheating should we not pour any sauce on it ?
Thanks 🙂
Hiya! I would go for 15-20 mins in a pre heated oven, either with or without sauce! Hope this helps! x
Hi Jane!
I want to make this for Christmas but I’ll have too much to do at the time. Can I freeze the pudding in advance (as well as the sauce separately)? Can you give me instructions on how to do this?
Thanks!
Hiya! Just wrap the pudding in the baking dish, and the sauce in a freezer proof container. It will freeze for up to 3 months! Hope this helps! x
Please please Jane can you do a recipe for sticky toffee cookies ☺️😍
It’s on my to do list I promise! x
That sounds delicious. Could there be dates in them?
Hi Jane,
I’m about to try this recipe out today. Could I just check…should I pour the sauce onto the bake while the bake is still warm or should I wait for the cake to cook before pouring on the sauce?
Love your recipes!
X
Hiya! Its completely up to you – I usually pour when serving! Hope this helps! x
Hi Jane,
Another question 😃
If I was making this bake as a donation to be served to people a few hours after I had made it. Could I present it with the sauce already on it and they then place it al straight into the oven to heat up with the sauce already on it?
Hiya! Yes you can reheat, as some of the sauce isn’t put on the pudding anyway – so you’ll still have some spare! Hope this helps! x
I’ve never made a sticky toffee pudding before…not sure why but I fancied something different to feed the family for pudding on a Sunday… and this was the biggest hit! My 3 boys and husband loved it! So simple to make and tasted restaurant quality! Brilliant recipe and will now be a statement in my household!
Hi Jane! I’m planning on making this for a dinner party. Can I use a muffin tin to create individual puddings? Also can I prepare it before the party and place it in the oven to bake when it’s time? I wouldn’t prepare it too in advance, maybe that morning?
Thanks!
Hiya! Muffin size would be great, but it may be best to bake in advance and then reheat for the best results! Hope this helps! x
Hi I would prefer to remove the dates would I still still need add the boiling water?
Thanks xx
Hi Jane
I would like to make it in muffins tins too in advance.
What would be the best way to reheat it?
I’m guessing I shouldn’t pour the sauce on until serving?
Thank you
Hello jane i made this twice but then lately the cake tastes and looks uncooked/soggy at180 for 30 mins max and the skwer comes out absolutely clean so i dunno what the issue is i even change the flour still uncooked soggy
Hiya! This may be due to the temperature of your oven, but Sticky Toffee pudding is meant to be slightly stodgy and sticky! Hope this helps! x
Hi Jane
I want to make this recipe for a dinner party with friends and i know you recommend the mini desert moulds and it says to bake them for 20 mins instead of 35 is that correct?
How you recommend getting them out of the moulds once done?
and if i was pre make the mix and leave in the fridge for a few hours before baking would this be ok? what is the maximum you would pre make it?
Kind regards
Ellie
Hi Jane
If I wanted to adapt this to traybake size (9×13″ tin) how much would you increase the ingredients
Thanks 😊
Hi! American here and buying a few of the ingredients on amazon. You note in your recipe that you can use either black treacle or golden syrup – is there a big difference? Ive never used either of them.
Thanks!
Hiya – no not really, both work equally as well, it’s completely up to you! x
Gotta love a homemade sticky toffee pudding and this was delicious! Froze half of it too, handy!
Hi Jane, would you be able to adapt this to be gluten free?
Hiya! I haven’t tested this myself – but it is definitely worth a go! Let me know! x
Hi, can I use single cream instead of double(that’s what I’ve got in fridge)
Thanks
Hiya! Unfortunately this is too lower fat content and will not work! x
I want to miss out the dates, what else would I need to change in the recipe? Thank you ☺️
I made this for Christmas dinner and it was amazing! I was a bit unsure about the runny mixture but turned out perfectly. So light
Does this need to be stored in the fridge once made and toffee sauce is on top?
Hiya! Yes it does, you can reheat it though! Hope this helps! x
I made it and it was absolutely delicious x
Making this for the 4th time, it’s definitely gonna go down a treat to warm the kids up after trick or treating tomorrow.
This is hands down the BEST sticky toffee pudding recipe! Jane your an absolute legend in our house. Thanks for another great recipe
How many eggs would I need, if using large ones? x
Can I use stork in the toffee sauce instead of butter and can the pudding be frozen? Thanks!
I’d recommend using proper butter! But yes, the pudding can be frozen.
Best recipe i have tried I always have it with sour cream, it gives a fresh taste after the hit of sweetness
Love it. Thank you
I’m so excited to make this for my Scottish husband’s birthday tomorrow! However, I don’t have self-raising flour. What do I add if using all purpose flour? Thanks!
You’ll need to include baking powder and a pinch of salt per cup of flour.
Just made this and it was a great success. I used treacle in both sponge and sauce and thought it gave it lovely, deep flavour. The sponge is really nice and light and plenty sauce for pouring – yum! This is now my go to recipe for Sticky toffee pudding x
Awh I am so pleased you enjoyed!x
Do I weigh the dates with the stones in or removed to get 175g?
What is 2tbsp of treacle in grams, as I don’t have a tablespoon to measure?
When pouring on the sauce, do you poke holes in the cake to soak up the sauce, or do you you just pour half the sauce on top?
After pouring on the sauce, do you let the pudding stand for a while or just eat straight away?
I have light muscovado and dark muscovado sugar. Which ones would you use in both the cake and sauce?
175 g Dates (stones removed) means you should have 175g of dates without their stones.
According to the serving size info of treacle, 1 tbsp = 20.00 g.
For your next two questions it’s purely personal preference. Poking holes allows the cake to soak up more syrup but layering it without will allow you to taste the cake more clearly. Letting it stand will allow the sugars to harden slightly giving you a more dense and cooler dish whilst allowing the flavours to develop together more. Eating it whilst it’s fresh and hot will let you experience the flavours more separately and with a more moist cake.
Light for the cake so as not to weigh it down, dark for the sauce if you want a deeper more caramel flavour. It won’t hurt to use both for either, dark sugar already has a well developed flavour. Cook the sauce for on very low for longer if you want your light sugar to become deeper.
Fantastic! Brilliant recipe. Next time I make it I’ll make two lots of sauce though as we didn’t find it was enough from one batch. Brilliant recipe – thanks Jane!
So glad you love it – enjoyyyy! x
Honestly this is the best sticky toffee recipe there is. Never fails! It’s the nicest we’ve ever eaten..(and we’ve eaten ALOT)
It’s our go to when we want an indulgent dessert. (Which is pretty much every time we want dessert. 🤣)
Thank you Jane for all your fab recipes. 👌❤️
Aww this is such a nice message, thank you so so much!xx
Just wondering how you would make this dairy free. I can substitute the butter for a plant based one but
not sure about the milk and cream.
Hiya! You could try just using straight substitutes. Hope this helps! x
Amazing recipe! I cooked this for some friends. I was a little worried as I’d not tried the recipe before but everyone loved it and I’d definitely make it again!
Aww yay!! So glad you loved it xx
Hi, great recipe! I am making for a friends meal however am making it earlier on in the day for an evening dinner. How long would you recommend keeping it in the oven initially? And then how long just before their meal?
Hey! Thank you so much. Bake it fully and then just re-heat before serving xx
I gravitated to this recipe as it mentioned substituting golden syrup for treacle (which I thought I had, but the pot chose to hide!). I creamed the butter and sugar before adding other ingredients, likewise, beat the eggs before adding. It does come out into a liquid batter, but have faith, with the baking soda AND baking powder, it rises into a nice light sponge. I used to think this dessert was complex and tricky, I’d be happy with this recipe as a dinner party go to now. Thanks Jane!
(Used a Pyrex dish, a bit bigger than an A4 sheet, lined with baking parchment)
Im so glad you love the recipe!xx
I am looking to do this recipe but wanted to prep everything before cooking it after I get home from work. Would you recommend popping it in the fridge or leaving it to room temp once made to then bake later?
P.s utterly obsessed with your recipes!!!!! Xx
Hiya! Id recommend leaving it in the fridge. Hope this helps! x
Hi, just wondered roughly how much water? And do you leave the water in if you want to blend the dates? Thankyou
Hey! 175ml boiling water as stated in the recipe and yes blend it all together xx
Hey, do you have the nutritional values and calories for this recipe ?
Hey Jane! I’m planning to make this for Easter weekend! Would you recommend dark brown or light brown sugar? Thanks 😊 X
Hello! I personally use dark brown but you can use either xx
Absolutely love this receipe
Hi! Love this recipe, just wondering how I would go about making a Biscoff Sticky Toffee Pudding?
Will it be as simply as adding a certain amount of spread to the recipe?
This was delicious and so easy to make. Sticky toffee pudding is my daughter’s favourite dessert and she said it was the best she’s tasted!
Hi I was wondering if a 9 x 9 sqaure tin would work for this recipe? (Usually used for brownies etc) Or by how much should I reduce the quantity/ baking time?
Just come across this recipe and I had ingredients to use up. It was amazing. Easy to make and came out perfect….a first for me. . I will definitely be making this again and Jenny Patisserie will be my go to recipes in future. Thanks Jenny. Just wonder why I haven’t come across your recipes before.
Absolutely delicious and so easy to make! I have been looking to make a sticky toffee pudding for such a long time as I could not find a straightforward recipe until now! 😊😊
Oh my goodness! This was my first time making sticky toffee pudding and like all your other recipes, this didn’t fail to disappoint. I always find your recipes work a treat, even the first time. This was just amazing was just as good as having one in a restaurant. I will definitely be making this again, especially for my father-in-law (when we’re allowed to!) as it’s his favourite pud. Thanks! X
Great sticky toffee pudding! Just as good as a restaurant dessert! I used the little pudding tins to bake this in and it made 7 (although they overflowed a bit so I probably could have gotten 8 out of it really). They freeze really well, all I have to do is pop them in the microwave and whip up a bit of sauce (only takes 2 minutes). I added a bit of salt to the sauce aswell.
Can I use chopped dates, the ones you get in a packet, Gem Gourmet Chopped Dates and soak them instead of whole dates?
Yes! x
If I’m looking to freeZe would that be ok? And at what temp should I reheat?
I let them defrost and put them in the microwave for 2 minutes
Hi Jane! If I use a 2.1L dish should I use 1.5x the recipe? Thanks!
Hey! I’m not 100% sure, but about that should work! x
My family do enjoy sticky toffee pudding so I enjoy trying new recipes. Well, your recipe has been the greatest “hit” of all. Many thanks for sharing it.Isabella👏👏
Hi how long does this keep for after making?
Hey! As mentioned on the recipe the pudding is best served fresh but can be reheated once. The sauce lasts three days!
Hi Jane,
Do you have a link to the baking dish you used please? x
I don’t I’m afraid, sorry!
Hi laura could i ask how much gluten free flour & xanthan gum you used as i have friend who gluten free. She would love this thanks
This was a hit with my family. I didn’t drizzle the sauce on the side so even my diabetic family members could enjoy the date pudding – which incidentally, tasted just as good.
Thank you for another brilliant recipe.
Hi! Could I use a 24 by 25 inch tin for this recipe?? Thanks!
That should work! x
Hi Jane,
Can you make this without the dates?
Thank you x
Yes – mentioned on the notes of the post about what you need to change x
The best Sticky Toffee Pudding I’ve ever had! So yummy and a very easy recipe to follow 😍
Fabulous, delicious and easy to follow. Jane, you always smash it!! You are my number 1 go-to recipe website.
Would love if you did a savoury selection as well as deserts ☺️
Hey! Is this recipie better with black treacle or golden syrup. Hoping to make it tomorrow 😊 thank you!
Black treacle in my opinion x
Absolutely Delicious sticky toffee pudding, definitely the best we’ve ever tasted! I love baking and bake all time and whenever I’m looking for a recipe I always go to Janes Patisserie website to find one. I have never ever had any problems with any of the recipes and they have always turned out so yummy. Thank you Janes for all you fab recipes.
I bow down to Jane for this recipe!!!
Sticky toffee is one of my all time favourite desserts and I’ve made it a few times using a recipe from the Great British Chefs website which have recipes from Michelin chefs, and let me tell you, this one is far better. The sponge is so light and fluffy and the flavours of the sponge and the sauce is to die for. The only thing I added from the recipe was Camp Coffee which brings out the flavours a bit more if others want to try this too. I also made double the sauce when I did it just because I like plenty of the sauce! This is really the best sticky toffee recipe out there in my opinion and well worth a try, just made a batch for Christmas Day dessert. Thank you for this recipe 🥰
Hi Jane,
Just wondering would it be possible to use light muscavado sugar in the pudding and sauce? Or would that drastically effect the taste? Would it make it a bit stickier!? If that’s possible.
Many thanks
It wouldn’t make it stickier, but it could potentially make the sauce grainy if you aren’t careful – otherwise it would be very very similar!
Hi Jane!
If refrigerating this to eat another day would you add the toffee sauce to the sponge then refrigerate or refrigerate the sauce and sponger separately and add the toffee sauce to the sponge when serving?
Thanks!
I would say separate if you can as reheating together it may go a little weird, but together still wouldn’t be the end of the world as thats how a lot of supermarket desserts do it x
I’m a bit confused does the double cream go in with the rest of the sauce ingredients or do I save that for serving
You add all of the ingredients to the pan as mentioned on step 1 of the sauce method x
Have always love sticky toffee pudding and always wanted to try it! This a good and easy recipe!
If making and baking ahead of time, should I underbake if intending to reheat later? And when ready to serve, how long should I reheat and at what temp in the oven?
I wouldn’t underbake it personally – it would be fine to reheat! I am unsure on timings I am afraid, but about 160C and until piping hot!
Hi! I was wondering if when making the sauce we need to move it into a bowl or bring it to a boil, it says ‘bring sauce to the bowl’ in the recipe but I’m just double checking 🙂 thanks! x
It’s bring sauce to the boil!
Can I use a glass dish…like a lasagna dish? x
Hi,
Would it be possible to make the batter for the pudding ahead of time then put in the oven when ready for it?
Thanks,
Wendy
I would recommend baking it immediately – it can always be reheated later once baked x
Hi Jane.
Do you think this recipe would work with any dairy free milk? (My youngest has CMPA… if not, we can eat it when she goes to bed 🤣🤣)
Thank you ☺️
In all honesty I don’t know for certain as I haven’t tried it, but I don’t see why it wouldn’t! X
Would leaving the treacle out effect the mix?
Yes – you need to use the syrup or treacle.
Going to try this for over Christmas. Can I bake it in a traybake tin and could the sauce be frozen and then microwaved
Yes it can x
I haven’t actually tried this recipe yet but plan on using it for pudding on Boxing Day. Would I be ok to make the sponge in advance & freeze? Then just make the sauce on the day I need it. Also if I was to reheat the whole sponge in the oven how would you recommend I do this? 🙂
Ahh yay! Yes you can do indeed – I’m not certain on the timings to reheat, but just put back in the oven until its piping hot and it’ll be fine! x
This is the best sticky toffee pudding, if not the best dessert, that I have ever tasted. Literally cannot rate it highly enough! My children have also requested this on a regular basis! Delicious
Hello! I have tried this recipe tonight and it was amazing!
If I’m going to bake it again but in a 9X9 dish instead, can I half the recipe?
Many thanks x
Hey! So a 9″ square is a very similar size to what the dish should be already, half is about a 7″ square x
made this today and absolutely love it! how long should this last for if i were to put it in the fridge or and air tight container??
I would keep it in the fridge, and probably for 3-4 days! x
Hi Jane, my mum and I absolutely love your recipes! Can the pudding be frozen (either freezing the mix or after cooking) or would it be best to half the recipe? Thank you! Xx
It can be frozen – I would freeze after baking, but you can also make half xx
Hi, if I wanted to half the recipe, should I use one large egg? Thanks
Yeah! X
Could I possibly make this in a 9lb loaf tin
A 9lb loaf tin is HUGE – are you sure you have that measurement correct?
yeah they called it a 9lb tin. its measurements are L11cm/W21cm/D6cm
That sounds like a 2lb/900g tin – it’s also a little smaller than my own 2lb loaf tin. I haven’t tried this in a 2lb loaf tin, but I imagine it would need reducing slightly x
If my square dish is slightly smaller can I split it between two dishes?
It depends on the size of the dish as it’s all based around volume – but just keep an eye on the baking so it doesn’t over bake x
Hello, I would like to bake in a tin but serve on individual plates. Can I just line with baking paper, cut, then pour the sauce over after?
Hi This is most likely will be a no! Is there any chance that I could skip the Milk in the sponge?
I try your Neapolitan Cupcakes recipe on Tuesday for the first time for my Presentation on Cupcakes, Everyone Loves them!!
Not really – it’s quite important!
Hi Jane,
Fab recipe! Can this recipe be halved to serve 4 people??
Yes that should be fine! You would need to reduce the dish you bake it in, and the baking time will also reduce x
Just wondering what the baking time would reduce to, if making it for 4 people?
I’m afraid I don’t know as I haven’t made the smaller size x
Do you need to line glass dish with parchment paper? Many thanks!
I don’t as you serve it from the dish – you can grease it slightly if you want, but it doesn’t need lining! x
stunning recipe as per usual !!!
5* every time another fab recipe. Made this the other day, so tasty going for it again at the weekend to use up the remaining dates, I added a teaspoon of lemon extract to the sponge mixture for a super subtle tang.
Is there any substitute for the black treacle or golden syrup?
Not for the best possible results!
Thanks for sharing, this looks a perfect dessert for the coming months as it gets colder 🙂
I was wondering if you could cook it in the oven in those rectangular foil trays? Would I need to adjust the time? Thank you!!
It will adjust the timings if it’s a different size to the recommend tray – if it’s shallower, you need to make sure you don’t add too much otherwise it could over flow!
Just wanted to say that I made this recipe with gluten-free flour (with xanthan gum) and it turned out amazing. I also made them in mini bundt tins (always helps to bake gluten-free cakes individually to stop them from falling them apart). I did find I had to make another batch of sauce because by the time I spooned some over each pudding there wasn’t any left for serving with. Great recipe, thanks Jane. I will definitely be making this again.
Oops forgot to rate it! Would have given it more if I could!
Oh my goodness! This is amazing!! I used a rectangle Glass Pyrex Dish and made clotted cream ice cream from the Roddas website to serve with it, thanks Jane for another fabulous recipe 😊
Made this for Sunday roast dessert and went down a treat! Delicious!
How would you recommend to reheat? Oven or microwave?
I usually just use the microwave because it’s quick and easier to reheat one portion, but if you are reheating a larger amount the oven would be fine! x
Jane another beautiful dessert recipe.made it today absolutely delicious the sponge is soft and full of flavour and sticky toffee sauce is delightful.made the sticky toffee loaf aswell and was loved by everyone.x
If on a budget is it possible to substitute the dates for prunes?
I’m sure that would be fine – but read the notes on the post about not using them at all! x
Hi I am gluten intolerant. What ratio of gluten free flour would you use instead?
I would just do a straight switch – a couple of people mentioned on social media they did it that way and it worked well!
One of my favourite puds! Thanks for this recipe. Can I ask what difference golden syrup would make if substituting the treacle?
Its a lighter flavour so not quite as ‘sticky toffee’ if that makes sense!!
Can you use a loaf tray using these ingredients or will it need to be adjusted?
Can’t air to try this, but I’ve no cream just milk can I use this in the sauce instead of cream? Will it still work?
No, you need the cream! x
Can’t wait to try this! Is dried chopped dates ok?
Yes! I would just add them to the water still to soften xx
Hi Jane! Live your recipes! Can this be frozen?
It can be frozen before sauce is added! x
Hi Jane, what kind of baking dish would you suggest? And does it need to be greased? So it won’t stick? Thanks. Karina.
You can use a rectangle or round dish such as ceramic dish (about 30x20cm?!) – and you can grease it if you want (but as it’s served from the dish I don’t mind it overly important) x
Hi Jane! Sticky toffee is one of my favourites of all time, so thank you for this recipe! Dull question – if I leave out the dates, do I skip the water too?
Yes, leave out the date mixture and use the 250ml of milk total instead!