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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!

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 husbands 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!
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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 bowl 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. 
Nutrition Facts
Sticky Toffee Pudding!
Amount Per Serving
Calories 451 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 129mg43%
Sodium 199mg9%
Potassium 511mg15%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 24g27%
Protein 8g16%
Vitamin A 859IU17%
Vitamin C 1mg1%
Calcium 156mg16%
Iron 3mg17%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

Enjoy!

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J x

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

54 Comments

  • Wendy
    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

    Reply
  • Jade
    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? 🙂

    Reply
    • Jane's Patisserie
      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

  • Emma
    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

    Reply
  • Iqra
    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

    Reply
    • Jane's Patisserie
      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

  • Natalie
    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??

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

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

  • Sarah
    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

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

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

    • Rachel
      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
      November 15, 2020 at 8:39 am

      Yeah! X

  • Anna
    November 14, 2020 at 3:37 am

    Could I possibly make this in a 9lb loaf tin

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

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

    • Anna
      November 14, 2020 at 11:41 am

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

    • Jane's Patisserie
      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

  • Sarah
    November 14, 2020 at 2:22 am

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

    Reply
    • Jane's Patisserie
      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

  • Stickyblade
    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!!

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

      Not really – it’s quite important!

  • Hannah
    November 11, 2020 at 12:34 pm

    5 stars
    Hi Jane,

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

    Reply
    • Jane's Patisserie
      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

  • Olivia Mortimer
    November 10, 2020 at 8:06 pm

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

    Reply
    • Jane's Patisserie
      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

  • Mia
    November 7, 2020 at 2:42 pm

    5 stars
    stunning recipe as per usual !!!

    Reply
  • Leanne
    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.

    Reply
  • Mehariyasil
    November 3, 2020 at 11:36 am

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

    Reply
  • Nic | Nic's Adventures & Bakes
    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 🙂

    Reply
  • Sarah
    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!!

    Reply
    • Jane's Patisserie
      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!

  • LAURA
    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.

    Reply
  • Sallyann
    November 1, 2020 at 4:33 pm

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

    Reply
  • Sallyann
    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 😊

    Reply
  • Joanna
    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?

    Reply
    • Jane's Patisserie
      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

  • Bernadette
    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

    Reply
  • Kelly Ashton
    November 1, 2020 at 10:57 am

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

    Reply
    • Jane's Patisserie
      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

  • Rhonda Newton
    October 31, 2020 at 11:18 pm

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

    Reply
    • Jane's Patisserie
      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!

  • Suzanne
    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?

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

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

  • Mel
    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?

    Reply
  • Rosie
    October 31, 2020 at 12:07 pm

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

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

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

  • Kerry
    October 31, 2020 at 10:06 am

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

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

      It can be frozen before sauce is added! x

  • Karina
    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.

    Reply
    • Jane's Patisserie
      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

  • Felicia
    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?

    Reply
    • Jane's Patisserie
      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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