Sticky Toffee Pudding

I've made these twice now, I love them so much. They're very rich and I love the sauce, they taste just like at a restaurant!

I don't know what I did wrong, but mine came out looking like garbage. If I was served it in a restaurant, I'd send it back. I had trouble measuring the dates because I couldn't find Medjool dates. So I used one cup of "Mariani" brand dates. Very disappointed.

I made this for Christmas, but I substituted dried figs for the dates. I told everyone it was figgy pudding. It was a big hit. Couple of tips if you want to try figs. The figs come with a hard stem so cut that off. The dates are pitted so they soak up the water easily whereas figs come whole so cut them in half.

This is incredible! The sauce is outstanding and the pudding tastes great. I steamed the pudding in a 1.6L steamed pudding mold. It came out very moist. The sauce recipe makes almost a quart - lots left over for ice cream!

I had this pudding once before and decided I wanted to try and make it. So I made this today and it was to die for!! I Recommend you make it it is so easy and tastes so good. This is going to be one of my Christmas Dessert

Made these puddings for a dinner party. They were a huge hit. I made them ahead by cooling the puddings completely, reassembling them and covering them to reheat at dinner time. Worked well.

I made this for my son’s 13th birthday. He thought it was one of the best desserts he had ever had. I prefer this recipe to another sticky toffee pudding I have made in the past. Followed the recipe exactly. I knew it made a lot of toffee sauce but decided to make it all. The remainder was wonderful on vanilla ice cream.

Delicious! I made it in a large ramekin (casserole dish) and baked it for 35 minutes at 350. Turned out perfectly and turning the dish over the hot cake came out nicely without sticking. I used margarin instead of butter and added a little salt to the sauce. I used an immersion blender for the dates. This is enough for 6 people with no leftovers. The cake is light and fluffy.

You can 1/2 the sauce. I love caramel and it was even too much for me! The sauce is easy to make compared to standard caramel because it doesn't burn as easily. I let the sauce bubble while I made the cake and it didn't need much maintenance. My sauce wasn't a dark amber after 40 min so i turned the temperature up a little for an extra 10 min.

OMG made these a few days ago and shared with a couple of friends. Now they are making it and I am making again. I froze them in the pudding molds and they are even good partially frozen.

I agree with others that it is an awful lot of sauce, so I am making another batch using the leftover sauce. Will add a bit of ginger this time.

Can I put this into a cake pan and have it as a cake instead of individual puddings?

My puddings sank as soon as I pulled them out of the oven! Any advice on how to avoid this?

made these last night and they were very good. added some pecans on top right before serving and added some nice texture. highly recommended

This was great! For all those concerned about corn syrup, I substituted maple syrup (which is naturally made up of 1/3 corn syrup) & it worked perfectly. Added walnuts to the cake mix. I would recommend halving the toffee sauce as it yield way too much.

Would I need to adjust the baking temperatures or time if I used 1 baking pan instead of individual ramekins?

Can you freeze the cake?

I plan on making this tomorrow for mothers day. Can you make it the night before?

Can I substitute the corn syrup for Agave Syrup?

I've been trying out various STPs and this is the best version of sticky toffee pudding I've tried.

This is AMAZING!! I followed the recipe to the letter (unusual for me) but I doubled it and poured batter into two 9 inch pans. Obviously this takes longer for it to cook, but results are stellar. I poured the toffee between the two layers and quickly broiled the toffee I poured on top. It was a huge hit with my guests.

Can you make these earlier in the day and rewarm them after dinner?