Some guests said, “best ever dessert!”. Sticky Toffee Pudding is heavenly! Can I make it now (3 weeks before) and freeze it? You can easily make it dairy free by the way – I make the cake with margarine and the sauce with Rich’s parve whip and it’s still really good. But the cake itself has a somewhat gluety, fudgey texture and, honestly, not much flavor. :). I love it when there is a crusty top on this cake/pudding. I’ve doublechecked that I did it correct. Now I have one. Introducing Foods and Allergy Prevention: Solid foods can be introduced to your baby around 6 months (not before 4 months) and when your baby is ready. Please check and try again, Recipient's email is invalid. This is almost exactly half of that recipe so, I realize that it does keep. Yay, Deb does sticky toffee pudding!!! While the sauce may harden as Deb suggested, I can easily microwave this to revive it. The unsweetened whipped cream was a perfect foil for the sweet cake. It was absolutely delicious and so easy. Wow. Very happy to see it. Sticky toffee pudding is my favourite dessert and smitten kitchen is my favourite food blog. I need to master this recipe! I don’t know what happened. Did you read my mind?!?! Except as permitted under the Copyright Act 1968, this publication or any part of it may not be reproduced, altered, adapted, stored and/or distributed in any form or by any means without the prior written permission of Healthdirect Australia. I feel like dates are perfect on their own, with a cup of tea, but this is next level. The cake was moist, rich yet fluffy, and the toffee sauce was luscious and sticky. For more information, please visit the links below: You are welcome to continue browsing this site with this browser. Unanimously voted the best dessert of the dinner (and there were many). Deb, do you think you could omit the sugar from the cake entirely? And no separation or hardening in the fridge! Guess it was a lucky mistake? I found a nice cold glass of milk to go better than whipped cream melting on the plate. So happy you’ve discovered the joy of sticky toffee pudding. That sauce sounds great and I might use it on other things too! This one did. Made this for a murder mystery dinner party with a formal British manor theme. As an expat Brit living in Austria I feel the need every so often to make something homey (& widen my hubby’s horizons). Melanie — I think baked in ramekins would be cute. Thanks for your amazing site which continues to inspire home cooks around the world! I’d love to make this cake, but I’ve never been a fan of butterscotch or caramel. Hands down, my favorite dessert. I love desserts like this that are so incredibly decadent and perfect but take so little effort! The caramel was the best part. Made this yesterday! If I did this I assume it should be kept at room temperature but wasn’t sure if the toffee would get hard and not taste good. The top half, however, always ends up a pile of “things to make next” which spirals into the hundreds until I sort the items down again. Hi Deb, The original recipe calls for a 10×10-inch pan, which I have rarely seen and do not own. Fast to put together and no oven space needed (which is so often a challenge on holidays with a bird or brisket taking up the oven). I made this cake this weekend and it was a huge hit at a family party – thanks! You are THAT good, Deb <3. The original sticky toffee pudding came ( unless someone knows different!) Grated cheese is good in mashed vegetables. The toffee sauce is amazing! I halved the recipe and used an 8×8 pyrex. For advice on weaning check out Tresillian's tip page. Prior to last month, I had spent exactly zero minutes of my life thinking about date cake, craving date cake or noting the absence of date cake in my life and/or site archives. Good thing I did too, I could have easily eaten my weight, truly fantastic. I cut the sugar down to 1/2 cup in the cake, which is sweet enough for us, especially with the butterscotch sauce, and I used whole wheat pastry flour. Exclusive breastfeeding until 6 months and introducing solids gradually thereafter is recommended for most babies, but there are exceptions to these baby feeding rules. Time and oven space saver around the holiday season. Yum. One of my favorite desserts! I have made David Lebovitz’s which doesn’t call for blending the dates. I’ve been longing for a date cake recipe! This was incredible, even with the adjustments I had to make (didn’t have enough dates on hand so made up 1/4 the amount with prunes; also didn’t have light/dark brown sugar so I used raw cane sugar and amped up the flavor with a couple tablespoons of molasses for the batter and sauce)! Would you recommend this for this recipe? Check. However, I agree with those who let some of the sauce soak in – that’s what makes it so perfectly “sticky”. This recipe defaults to the more logical, less lump-prone way the recipe was written. We made another go for it straight away and that time we left our the soaking water. Many thanks! Taste is delicious, though, and I can’t wait to try it smothered in sauce and with a scoop of vanilla ice cream. You can even, if you wish, flame it before serving. What I’d like to ask you, though, is whether you can adapt it to a gluten-free version? If I’m being honest, this cake exists primarily as a perfect vehicle for the sublime and easy toffee sauce. Huge fan here! NUMBER of and in to a was '' `` is for-rrb-lrbon as with by 's he that at from it his an are were which be this has also or had its not but first one their-said new have after: they who been two her she; other when there all would The sticky toffee pudding used to be served in square slices, and then someone made the ridiculous decision that they’d look better served as round pieces of cake, like, cut out with a tall round cookie cutter. Thinking this cake will round out the pie table nicely for Thanksgiving. Ok so what do I do if I hate dates… Is there something else I could make it with? I made your Date Spice Loaf the other day, it was yum and was great as a morning snack with a cup of tea for days. I use David Lebovitz’s recipe which (like any of his recipes) is swoon-worthy. All are fine–for me, it’s that sauce…just love it. I’m going to consult BakeWise shortly and report back. This turned out really well, almost like my mom’s steamed plum pudding from many years ago, made the old-fashioned, time consuming way. I love this cake and have made it several times, but tonight I needed a a vegan dessert, so I replaced the eggs with chickpea water (3 tbsp per egg) and used margarine instead of butter. Use a cup rather than a bottle. Give it a try. I have 10 x 10 pans (bought for big square layer cakes) and no 9 x 13! I’ll try the banana pudding:). Thanks! All I could picture was a pile of the cake corners getting tossed into the trash after the circular pieces were cut from the squares. I was thinking that I could try to make two loaves with the recipe. I’ve made this twice now. And that sauce! Also, my sauce was a lovely thickness. 1. I just soaked everything right in the blender before blitzing to make the puree, and followed SK’s instructions for cake and sauce – super easy. Make the sauce: Combine butter, cream, sugar and vanilla in a larger saucepan than you think you’ll need (I vote for 2 1/2 to 3 quarts) over medium heat and bring to a simmer.
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