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Gorgeous, Rich and Delightful Homemade Sticky Toffee Pudding with Homemade Sticky Toffee Sauce and served with Ice Cream!

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 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! 

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? Turns out it’s not. It’s an epic combination. You can obviously use whatever ice cream you fancy. 

There are so many recipes for Sticky Toffee Pudding out there that I kinda merged a few together with the main inspiration from this recipe from delicious magazine – and then also what I had in the fridge/cupboard and what I found worked best!

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! My sticky toffee cake recipe is super popular, but that definitely requires the dates. 

My Dad hates stuff like toffee or caramel as they can hurt his teeth, but with this? I guess because it’s warm it’s different. It’s something that no-one can resist or say no to when offered.

This is however one of my friends favourite desserts ever, especially when it’s homemade – it’s one of the most classic and delightful desserts in the world! Enjoy! x

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

Ingredients

Sticky Toffee Pudding

  • 175 g Dates (stones removed)
  • 175 ml Boiling Water
  • 75 g Unsalted Butter/Stork
  • 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 180C/160C 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 till 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 till 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 work! 
  • 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

© 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.

116 Comments

  1. 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?

  2. 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



  3. 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



  4. 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



  5. 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



  6. 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



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

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

  8. 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



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

    5 stars
    Absolutely love this receipe

  10. 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!

  11. 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.

  12. 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! 😊😊

  13. 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

  14. 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.

  15. 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?

  16. 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



  17. 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



  18. 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👏👏

  19. 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!



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

    Hi Jane,

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

  21. 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

  22. 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.

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

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

  24. 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



  25. 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 😍

  26. 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 ☺️

  27. 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!

  28. 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.

  29. 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 🥰

  30. 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!



  31. 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?

    Thanks!

    • 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



  32. 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



  33. 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!

  34. 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!



  35. 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

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

    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

    • 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



  37. 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.



  38. 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

  39. 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



  40. 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

  41. 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



  42. 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



  43. 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



  44. 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



  45. 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



  46. 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!



  47. 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



  48. 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



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

    5 stars
    stunning recipe as per usual !!!

  50. 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.

  51. 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!



  52. 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 🙂

  53. 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!



  54. 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.

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

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

  56. 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 😊

  57. 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



  58. 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

  59. 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



  60. 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!



  61. 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!!



  62. 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?

  63. 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



  64. 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



  65. 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



  66. 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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