Comments on: Sticky Toffee Pudding!

By: Hannah

Hannah — Fri, 02 May 2025 17:24:08 +0000

Okay this recipe was delicious ! My family absolutely loved it. I like my sauce to have a bit more saltiness to it so I added a pinch more of salt and it was perfect! Not to mention how incredibly easy it was to make. Thank you so much!

By: Grace

Grace — Sat, 08 Mar 2025 08:22:42 +0000

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

By: Jane's Patisserie

Jane's Patisserie — Fri, 24 Jan 2025 08:58:26 +0000

In reply to Emma. The cake is fine, but not the sauce! X

By: Emma

Emma — Thu, 23 Jan 2025 13:13:39 +0000

Hi Jane, is it ok to use margarine instead of unsalted butter in both the cake & sauce or maybe just the cake? Thanks

By: Wendy

Wendy — Sat, 04 Jan 2025 16:14:56 +0000

In reply to Wendy.

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.

By: Wendy

Wendy — Fri, 03 Jan 2025 19:59:09 +0000

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 🙂

By: Sienna

Sienna — Sun, 29 Dec 2024 20:41:30 +0000

In reply to Debbie.

It doesn’t really matter! I used large eggs and my turned out really nice!

By: Eileen Welsh

Eileen Welsh — Wed, 25 Dec 2024 14:30:33 +0000

In reply to Jo Bradbury. 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

By: Jackie

Jackie — Tue, 24 Dec 2024 17:58:59 +0000

In reply to Jo Bradbury. 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!

By: Karen

Karen — Sat, 14 Dec 2024 13:50:09 +0000

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.

By: Jo Bradbury

Jo Bradbury — Mon, 09 Dec 2024 07:23:32 +0000

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

By: Niamh

Niamh — Sat, 07 Dec 2024 22:25:20 +0000

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

By: Sara

Sara — Fri, 06 Dec 2024 14:27:34 +0000

In reply to Kev. Will this be OK doubled up?

By: Debbie

Debbie — Thu, 28 Nov 2024 01:41:33 +0000

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