Date
Sticky Toffee Pudding
Popular on Food52
9 Reviews
Esteban S.
October 15, 2021
Rach, this has become one of my family’s favorite. I have only one issue; the center always (I mean always, and I have done it at least five times, maybe more) deflates. It’s perfect while baking, but when it comes out of the oven the center just goes flat… It ends up being a valley of sauce, which is not a terrible thing, but I’d prefer a more even surface. Do you have this issue?
Rach K.
October 16, 2021
So I haven’t had this issue but there are a few things you can try… bang the pans down on the counter before baking to get out any excess air bubbles, beat the batter less aggressively to avoid beating in too much air, rotate the cake halfway through baking. I’m not a baking expert but these are a handful of tips I’ve used with other more sensitive cake recipes (like a genoise sponge) to help with deflation. Glad you enjoyed the cake otherwise. Good luck!
Jessica
April 7, 2017
Over all, this was a great success. I made this in a 9 inch pan and it ended up taking 38 minutes to cook for the middle to be set but by then the edge was over done. I scooped out the middle and it was delicious! I wish the recipe had a set amount of caramel sauce to pour on top/reserve for serving. I'll probably double the sauce next time ( it is a keeper on its own). I think I'll try baking this in ramekins, that might solve the cooking time issue, plus they're adorable. Thanks so much for sharing this recipe, it’s one of my favorite desserts but I have never attempted to make it at home before.
Chere T.
October 27, 2016
This sticky toffee pudding was AMAZING. The recipe was easy to follow, and the result was absolutely delicious. Mine took about 30 minutes to cook, but other than that, it worked perfectly. I also replaced one of the tablespoons of golden syrup with one of treacle, but I honestly don't know if that made a difference. Will definitely make this again!
mimolette
March 15, 2016
the recipe does not tell you what to do with the date mixture once you let it cool. On other recipes they are pretty clear about alternating folding in the dry and two components of wet ingredients. Also, it would be helpful if the author had explained why the baking powder is added to the wet ingredients instead of its usual addition to the flour. Is there an advantage/purpose?
Rach K.
March 15, 2016
Ah, yeah, I forgot to mention to whip the date mixture in after the eggs. I guess I need to learn how to proofread. [walks away in shame]
And the baking powder into the wet ingredients is just because I'm lazy and I didn't want to have to stir it into the flour, which just gets gently folded into the batter (which could leave pockets of baking powder unmixed).
And the baking powder into the wet ingredients is just because I'm lazy and I didn't want to have to stir it into the flour, which just gets gently folded into the batter (which could leave pockets of baking powder unmixed).
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