How to Make Sticky Toffee Pudding for a Crowd
To make sticky toffee pudding for a crowd, bake it as one large tray or sheet-pan sponge instead of individual moulds, make a big separate batch of toffee sauce, and reheat portions with extra warm sauce just before serving.
By Kelsy Maruyama, Founder & Toffee Maker, Kelsy's Kandy
Reviewed by Jason Burns, Editorial Steward
Last updated Jul 20, 2026
Published by Kelsy's Kandy · Licensed under Citation License 1.0
What it means
- A single large baking dish scales more easily than many small ramekins and cuts into even squares.
- Making the sauce separately lets you keep it warm and pour generously over each serving.
- Sticky toffee pudding reheats well, so it is ideal for making ahead for parties.
Action steps
- Scale a reliable recipe up and bake in a large baking dish or sheet pan.
- Make the toffee sauce in a separate batch and keep it warm.
- Bake a day ahead, cool, cover and refrigerate.
- Reheat covered in a low oven or microwave, adding warm sauce to keep it moist.
- Cut into squares and serve with cream, custard, or ice cream.
Risks & deadlines
- Reheating can dry the sponge — add extra warm sauce or a splash of cream to keep it moist.
- Refrigerate any made-ahead pudding and use within a few days per USDA cold-storage guidance.
Source:
Last verified: 2026-07-20