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.