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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!

Gorgeous, rich and delightful homemade sticky toffee pudding with homemade sticky toffee sauce and served with ice cream!
Print Pin Rate
Category: Dessert
Type: Pudding
Keyword: Toffee
Prep Time: 20 minutes
Cook Time: 35 minutes
Sauce Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 8 People
Author: Jane's Patisserie


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


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! 


  • 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. 


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Mairi on April 15, 2024 at 5:46 pm

    5 stars
    I’ve tried several Sticky Toffee recipes, this is by far the best. A lovely light sponge, that’s very moreish. Thanks for sharing 🙂

  2. Adele W on February 4, 2024 at 4:34 pm

    5 stars
    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!

  3. Moira on December 23, 2023 at 5:48 pm

    Could you melt the butter for the cake mix?

  4. Anita on December 19, 2023 at 2:53 pm

    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?

  5. Becca on December 18, 2023 at 2:00 pm

    5 stars
    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?

  6. Gemma Wood on December 13, 2023 at 10:38 am

    5 stars
    Lovely recipe!

    How long can I keep for in the fridge? Looking to bake as far in advance as possible for Christmas

    • Jane's Patisserie on December 13, 2023 at 8:38 pm

      Only a couple of days is best, or freeze it and reheat!

    • Kylie Todd on February 25, 2024 at 8:55 pm

      Was it ok after defrosting and then reheating? Did you freeze the sauce too or make that fresh?

  7. Donna Eastham Price on November 19, 2023 at 11:53 am

    Hi Jane,
    Is it ok to prepare the pudding mixture a few hours prior to baking ?

    • Jane's Patisserie on November 24, 2023 at 11:11 am

      I believe all baking should be baked immediately for best results x

  8. Hayley Stephenson on November 14, 2023 at 9:43 am

    What measurements would you recommend for using a square 9×9” tin

  9. Jennifer Kennedy on November 7, 2023 at 10:38 pm

    5 stars
    This was my first time making sticky toffee pudding and it turned out amazingly! Great recipe and I will definitely be making again 🙂

  10. Damian on November 4, 2023 at 3:47 pm

    I forgot to add golden syrup will it be ok? 🤦🏻‍♂️

  11. Phyllis on October 31, 2023 at 3:21 pm

    Can this be frozen with the sauce on it or would you freeze the sauce separately
    Thank you

  12. Kaye on March 9, 2023 at 10:43 am

    5 stars
    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 ☺️

  13. Laura on January 17, 2023 at 5:33 am

    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

    • Lou on February 14, 2023 at 7:13 am

      Yes I want to make just the one larger one too, please can you help?

  14. Helen on December 23, 2022 at 10:23 pm

    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?

    • Jane's Patisserie on January 3, 2023 at 2:41 pm

      Either way should be fine! x

    • Kelly on November 2, 2023 at 3:12 pm

      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.

    • Margaret Penny on November 23, 2023 at 5:56 pm

      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.

    • Kerry on December 23, 2023 at 6:50 pm

      How long and what temperature to reheat?

  15. Heather on December 20, 2022 at 7:09 pm

    Hi Jane,
    I live in Germany and can’t find double cream anywhere, Someone said I could use mascarpone is this possible?

    • Jan on December 26, 2022 at 2:08 pm

      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

  16. Bronts on December 16, 2022 at 10:09 pm

    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 🙂

    • Jane's Patisserie on December 23, 2022 at 12:11 pm

      Hiya! I would go for 15-20 mins in a pre heated oven, either with or without sauce! Hope this helps! x

  17. Aoife on November 30, 2022 at 8:14 pm

    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?


    • Jane's Patisserie on December 6, 2022 at 9:58 am

      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

  18. Eva on November 17, 2022 at 5:34 pm

    Please please Jane can you do a recipe for sticky toffee cookies ☺️😍

    • Jane's Patisserie on November 28, 2022 at 3:32 pm

      It’s on my to do list I promise! x

    • Melissa on December 2, 2022 at 11:35 am

      That sounds delicious. Could there be dates in them?

  19. Dawn on September 22, 2022 at 9:52 am

    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!


    • Jane's Patisserie on September 22, 2022 at 1:51 pm

      Hiya! Its completely up to you – I usually pour when serving! Hope this helps! x

    • Dawn on September 22, 2022 at 7:19 pm

      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?

    • Jane's Patisserie on October 6, 2022 at 3:32 pm

      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

  20. Amy bright on June 13, 2022 at 10:00 pm

    5 stars
    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!

  21. Zahra on May 11, 2022 at 10:43 pm

    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?


    • Jane's Patisserie on May 17, 2022 at 1:42 pm

      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

    • Kirsty on October 17, 2022 at 3:06 pm

      Hi I would prefer to remove the dates would I still still need add the boiling water?
      Thanks xx

  22. Ana on April 30, 2022 at 6:34 pm

    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

    • Jane's Patisserie on May 3, 2022 at 4:26 pm

      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

  23. Ellie on February 22, 2022 at 3:32 pm

    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

    • Julie on September 15, 2022 at 10:54 am

      Hi Jane
      If I wanted to adapt this to traybake size (9×13″ tin) how much would you increase the ingredients
      Thanks 😊

  24. Chelsie McAvoy on January 26, 2022 at 10:08 pm

    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.

    • Jane's Patisserie on January 27, 2022 at 10:16 am

      Hiya – no not really, both work equally as well, it’s completely up to you! x

  25. Sandeep Cavill on January 26, 2022 at 12:04 pm

    5 stars
    Gotta love a homemade sticky toffee pudding and this was delicious! Froze half of it too, handy!

  26. Emma on January 9, 2022 at 5:12 pm

    Hi Jane, would you be able to adapt this to be gluten free?

    • Jane's Patisserie on January 13, 2022 at 11:59 am

      Hiya! I haven’t tested this myself – but it is definitely worth a go! Let me know! x

  27. Karen on January 8, 2022 at 6:08 pm

    Hi, can I use single cream instead of double(that’s what I’ve got in fridge)

    • Jane's Patisserie on January 13, 2022 at 11:57 am

      Hiya! Unfortunately this is too lower fat content and will not work! x

    • Tracey on December 23, 2022 at 2:56 pm

      I want to miss out the dates, what else would I need to change in the recipe? Thank you ☺️

  28. Margaret on December 26, 2021 at 7:25 pm

    5 stars
    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

  29. Leanne on December 20, 2021 at 7:32 am

    Does this need to be stored in the fridge once made and toffee sauce is on top?

    • Jane's Patisserie on December 20, 2021 at 8:47 am

      Hiya! Yes it does, you can reheat it though! Hope this helps! x

    • Leanne on December 27, 2021 at 3:16 pm

      I made it and it was absolutely delicious x

  30. Amanda N on October 30, 2021 at 11:14 am

    5 stars
    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

  31. Toness on October 23, 2021 at 3:54 pm

    How many eggs would I need, if using large ones? x

  32. Lauren on September 21, 2021 at 9:43 am

    Can I use stork in the toffee sauce instead of butter and can the pudding be frozen? Thanks!

    • Jane's Patisserie on September 23, 2021 at 10:57 am

      I’d recommend using proper butter! But yes, the pudding can be frozen.

    • Lily on December 23, 2021 at 9:49 am

      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

  33. Kristin on September 7, 2021 at 1:26 pm

    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!

    • Meg on October 17, 2021 at 3:26 pm

      You’ll need to include baking powder and a pinch of salt per cup of flour.

  34. June on August 30, 2021 at 4:45 pm

    5 stars
    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

    • Jane's Patisserie on August 31, 2021 at 2:41 pm

      Awh I am so pleased you enjoyed!x

  35. Liam on June 26, 2021 at 8:52 pm

    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?

    • Meg on October 17, 2021 at 3:33 pm

      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.

    • Emily on January 19, 2022 at 9:10 pm

      5 stars
      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!

    • Jane's Patisserie on January 20, 2022 at 8:18 am

      So glad you love it – enjoyyyy! x

  36. Jayne McCleary on June 16, 2021 at 3:49 pm

    5 stars
    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. 👌❤️

    • Jane's Patisserie on June 17, 2021 at 2:01 pm

      Aww this is such a nice message, thank you so so much!xx

    • Ann Armstrong on December 2, 2021 at 7:40 pm

      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.

    • Jane's Patisserie on December 3, 2021 at 12:24 pm

      Hiya! You could try just using straight substitutes. Hope this helps! x

  37. Honeybee on May 22, 2021 at 5:41 pm

    5 stars
    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!

    • Jane's Patisserie on May 24, 2021 at 12:28 pm

      Aww yay!! So glad you loved it xx

  38. Skye Gordon on April 26, 2021 at 7:59 pm

    5 stars
    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?

    • Jane's Patisserie on May 6, 2021 at 1:21 pm

      Hey! Thank you so much. Bake it fully and then just re-heat before serving xx

  39. PrickWithAFork on April 25, 2021 at 8:20 pm

    5 stars
    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)

    • Jane's Patisserie on April 26, 2021 at 3:20 pm

      Im so glad you love the recipe!xx

    • Tabitha on January 8, 2022 at 8:44 am

      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

    • Jane's Patisserie on January 13, 2022 at 11:55 am

      Hiya! Id recommend leaving it in the fridge. Hope this helps! x

  40. Gemma on April 13, 2021 at 6:29 am

    5 stars
    Hi, just wondered roughly how much water? And do you leave the water in if you want to blend the dates? Thankyou

    • Jane's Patisserie on April 13, 2021 at 12:26 pm

      Hey! 175ml boiling water as stated in the recipe and yes blend it all together xx

  41. Chloe on April 3, 2021 at 7:04 pm

    Hey, do you have the nutritional values and calories for this recipe ?

  42. Kelly Foxton on March 29, 2021 at 9:38 am

    5 stars
    Hey Jane! I’m planning to make this for Easter weekend! Would you recommend dark brown or light brown sugar? Thanks 😊 X

    • Jane's Patisserie on March 29, 2021 at 2:15 pm

      Hello! I personally use dark brown but you can use either xx

  43. Joanna Ward on March 13, 2021 at 1:41 pm

    5 stars
    Absolutely love this receipe

    • Georgia on January 3, 2022 at 10:48 pm

      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?

  44. Jen on March 7, 2021 at 10:05 pm

    5 stars
    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!

    • max on November 30, 2022 at 8:07 pm

      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?

  45. Michelle on March 6, 2021 at 8:19 pm

    5 stars
    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.

  46. Shanaz Zaman on February 14, 2021 at 6:08 pm

    5 stars
    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! 😊😊

  47. Seema Crowley on February 14, 2021 at 9:03 am

    5 stars
    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

  48. Laura on February 10, 2021 at 8:41 pm

    5 stars
    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.

  49. Una on February 9, 2021 at 4:40 pm

    Can I use chopped dates, the ones you get in a packet, Gem Gourmet Chopped Dates and soak them instead of whole dates?

  50. Liv on February 6, 2021 at 10:53 pm

    5 stars
    If I’m looking to freeZe would that be ok? And at what temp should I reheat?

    • Laura on February 14, 2021 at 9:33 pm

      I let them defrost and put them in the microwave for 2 minutes

  51. Laura on January 31, 2021 at 8:48 pm

    5 stars
    Hi Jane! If I use a 2.1L dish should I use 1.5x the recipe? Thanks!

    • Jane's Patisserie on February 2, 2021 at 8:08 pm

      Hey! I’m not 100% sure, but about that should work! x

  52. Isabella on January 22, 2021 at 9:28 pm

    5 stars
    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👏👏

  53. Eimear on January 21, 2021 at 1:25 pm

    Hi how long does this keep for after making?

    • Jane's Patisserie on January 22, 2021 at 8:55 pm

      Hey! As mentioned on the recipe the pudding is best served fresh but can be reheated once. The sauce lasts three days!

  54. Lizzy on January 18, 2021 at 3:57 pm

    Hi Jane,

    Do you have a link to the baking dish you used please? x

  55. Claire Turner on January 13, 2021 at 4:36 pm

    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

  56. Awais on January 8, 2021 at 12:19 am

    5 stars
    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.

  57. Zoe on January 5, 2021 at 12:25 am

    Hi! Could I use a 24 by 25 inch tin for this recipe?? Thanks!

  58. Jordanne on January 4, 2021 at 6:32 pm

    Hi Jane,

    Can you make this without the dates?

    Thank you x

    • Jane's Patisserie on January 7, 2021 at 2:31 pm

      Yes – mentioned on the notes of the post about what you need to change x

  59. Ali on January 1, 2021 at 3:17 pm

    5 stars
    The best Sticky Toffee Pudding I’ve ever had! So yummy and a very easy recipe to follow 😍

  60. Lucy Hinton on December 31, 2020 at 2:27 pm

    5 stars
    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 ☺️

  61. Alice Phillips on December 30, 2020 at 5:23 pm

    Hey! Is this recipie better with black treacle or golden syrup. Hoping to make it tomorrow 😊 thank you!

  62. Erin on December 26, 2020 at 9:19 am

    5 stars
    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.

  63. Hollie on December 24, 2020 at 3:08 pm

    5 stars
    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 🥰

  64. James D on December 24, 2020 at 6:41 am

    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

    • Jane's Patisserie on December 27, 2020 at 11:27 am

      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!

  65. Holly on December 23, 2020 at 11:40 am

    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?


    • Jane's Patisserie on December 23, 2020 at 5:43 pm

      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

  66. Nikki on December 8, 2020 at 5:35 pm

    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

    • Jane's Patisserie on December 8, 2020 at 6:34 pm

      You add all of the ingredients to the pan as mentioned on step 1 of the sauce method x

  67. Katie Beeforth on December 7, 2020 at 9:21 pm

    4 stars
    Have always love sticky toffee pudding and always wanted to try it! This a good and easy recipe!

  68. Shannon on December 4, 2020 at 7:08 pm

    5 stars
    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?

    • Jane's Patisserie on December 5, 2020 at 11:12 am

      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!

  69. Emma Musgrave on November 29, 2020 at 8:06 pm

    5 stars
    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

    • Jane's Patisserie on November 30, 2020 at 10:49 am

      It’s bring sauce to the boil!

    • Aisha Mahmood on November 17, 2021 at 5:05 pm

      Can I use a glass dish…like a lasagna dish? x

  70. wendy flanagan on November 29, 2020 at 7:56 pm

    Would it be possible to make the batter for the pudding ahead of time then put in the oven when ready for it?

    • Jane's Patisserie on November 30, 2020 at 10:50 am

      I would recommend baking it immediately – it can always be reheated later once baked x

  71. Enma on November 29, 2020 at 8:59 am

    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 ☺️

    • Jane's Patisserie on November 29, 2020 at 3:28 pm

      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

    • Fiona Madden on December 6, 2020 at 8:23 pm

      Would leaving the treacle out effect the mix?

    • Jane's Patisserie on December 7, 2020 at 9:26 am

      Yes – you need to use the syrup or treacle.

  72. Wendy on November 25, 2020 at 12:17 am

    Going to try this for over Christmas. Can I bake it in a traybake tin and could the sauce be frozen and then microwaved

  73. Jade on November 21, 2020 at 12:27 pm

    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? 🙂

    • Jane's Patisserie on November 21, 2020 at 12:31 pm

      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

  74. Emma on November 21, 2020 at 9:21 am

    5 stars
    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

  75. Iqra on November 15, 2020 at 10:39 pm

    5 stars
    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

    • Jane's Patisserie on November 16, 2020 at 9:24 am

      Hey! So a 9″ square is a very similar size to what the dish should be already, half is about a 7″ square x

  76. Natalie on November 14, 2020 at 9:09 pm

    5 stars
    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??

    • Jane's Patisserie on November 15, 2020 at 8:36 am

      I would keep it in the fridge, and probably for 3-4 days! x

  77. Sarah on November 14, 2020 at 10:00 am

    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

    • Jane's Patisserie on November 14, 2020 at 10:17 am

      It can be frozen – I would freeze after baking, but you can also make half xx

    • Rachel on November 14, 2020 at 2:40 pm

      Hi, if I wanted to half the recipe, should I use one large egg? Thanks

    • Jane's Patisserie on November 15, 2020 at 8:39 am

      Yeah! X

  78. Anna on November 14, 2020 at 3:37 am

    Could I possibly make this in a 9lb loaf tin

    • Jane's Patisserie on November 14, 2020 at 10:19 am

      A 9lb loaf tin is HUGE – are you sure you have that measurement correct?

    • Anna on November 14, 2020 at 11:41 am

      yeah they called it a 9lb tin. its measurements are L11cm/W21cm/D6cm

    • Jane's Patisserie on November 14, 2020 at 11:54 am

      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

  79. Sarah on November 14, 2020 at 2:22 am

    If my square dish is slightly smaller can I split it between two dishes?

    • Jane's Patisserie on November 14, 2020 at 10:20 am

      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

    • Laueen on November 2, 2023 at 1:28 pm

      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?

  80. Stickyblade on November 12, 2020 at 10:45 pm

    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!!

    • Jane's Patisserie on November 13, 2020 at 11:22 am

      Not really – it’s quite important!

  81. Hannah on November 11, 2020 at 12:34 pm

    5 stars
    Hi Jane,

    Fab recipe! Can this recipe be halved to serve 4 people??

    • Jane's Patisserie on November 12, 2020 at 10:45 am

      Yes that should be fine! You would need to reduce the dish you bake it in, and the baking time will also reduce x

    • Amy on December 16, 2020 at 11:27 am

      5 stars
      Just wondering what the baking time would reduce to, if making it for 4 people?

    • Jane's Patisserie on December 16, 2020 at 12:44 pm

      I’m afraid I don’t know as I haven’t made the smaller size x

  82. Olivia Mortimer on November 10, 2020 at 8:06 pm

    Do you need to line glass dish with parchment paper? Many thanks!

    • Jane's Patisserie on November 10, 2020 at 8:20 pm

      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

  83. Mia on November 7, 2020 at 2:42 pm

    5 stars
    stunning recipe as per usual !!!

  84. Leanne on November 5, 2020 at 4:28 pm

    5 stars
    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.

  85. Mehariyasil on November 3, 2020 at 11:36 am

    Is there any substitute for the black treacle or golden syrup?

    • Jane's Patisserie on November 3, 2020 at 2:24 pm

      Not for the best possible results!

  86. Nic | Nic's Adventures & Bakes on November 3, 2020 at 11:00 am

    5 stars
    Thanks for sharing, this looks a perfect dessert for the coming months as it gets colder 🙂

  87. Sarah on November 2, 2020 at 7:51 am

    5 stars
    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!!

    • Jane's Patisserie on November 2, 2020 at 10:22 am

      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!

  88. LAURA on November 2, 2020 at 1:09 am

    5 stars
    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.

  89. Sallyann on November 1, 2020 at 4:33 pm

    5 stars
    Oops forgot to rate it! Would have given it more if I could!

  90. Sallyann on November 1, 2020 at 4:31 pm

    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 😊

  91. Joanna on November 1, 2020 at 2:32 pm

    5 stars
    Made this for Sunday roast dessert and went down a treat! Delicious!
    How would you recommend to reheat? Oven or microwave?

    • Jane's Patisserie on November 1, 2020 at 7:27 pm

      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

  92. Bernadette on November 1, 2020 at 1:27 pm

    5 stars
    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

  93. Kelly Ashton on November 1, 2020 at 10:57 am

    If on a budget is it possible to substitute the dates for prunes?

    • Jane's Patisserie on November 1, 2020 at 7:30 pm

      I’m sure that would be fine – but read the notes on the post about not using them at all! x

  94. Rhonda Newton on October 31, 2020 at 11:18 pm

    Hi I am gluten intolerant. What ratio of gluten free flour would you use instead?

    • Jane's Patisserie on November 1, 2020 at 8:59 am

      I would just do a straight switch – a couple of people mentioned on social media they did it that way and it worked well!

  95. Suzanne on October 31, 2020 at 9:14 pm

    5 stars
    One of my favourite puds! Thanks for this recipe. Can I ask what difference golden syrup would make if substituting the treacle?

    • Jane's Patisserie on October 31, 2020 at 9:57 pm

      Its a lighter flavour so not quite as ‘sticky toffee’ if that makes sense!!

    • Claire on December 22, 2022 at 2:44 pm

      Can you use a loaf tray using these ingredients or will it need to be adjusted?

  96. Mel on October 31, 2020 at 8:18 pm

    5 stars
    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?

  97. Rosie on October 31, 2020 at 12:07 pm

    Can’t wait to try this! Is dried chopped dates ok?

    • Jane's Patisserie on October 31, 2020 at 1:15 pm

      Yes! I would just add them to the water still to soften xx

  98. Kerry on October 31, 2020 at 10:06 am

    Hi Jane! Live your recipes! Can this be frozen?

    • Jane's Patisserie on October 31, 2020 at 1:17 pm

      It can be frozen before sauce is added! x

  99. Karina on October 31, 2020 at 9:22 am

    Hi Jane, what kind of baking dish would you suggest? And does it need to be greased? So it won’t stick? Thanks. Karina.

    • Jane's Patisserie on October 31, 2020 at 9:40 am

      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

  100. Felicia on October 31, 2020 at 8:56 am

    5 stars
    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?

    • Jane's Patisserie on October 31, 2020 at 9:14 am

      Yes, leave out the date mixture and use the 250ml of milk total instead!

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