Sticky toffee pudding from Crumb: The Baking Book (page 219) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Beth891 on July 13, 2024

    Omg this is so delicious! I don't normally add pecans to my sticky toffee pudding but the pecan are really nice in it. The recipe is pretty speedy and straightforward, unlike some. I made no changes and cooked in a 20cm square tin which was the perfect size. Cooked it in my top oven at 180c and 30 minutes was spot on. I'd definitely make again!

  • anya_sf on December 27, 2018

    I've never met a sticky toffee pudding I didn't like, and this was no exception. This version is a bit less sweet and rich than some, which we appreciated. You could use fewer or no nuts to make it lighter. I made half the recipe in a 6" round pan and it served 3 generously. Note: I don't know why this book has weights for dry ingredients, but not wet ingredients. 3/4 cup + 1 1/2 Tbsp water = 200 g

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.