Sticky toffee pudding from How to Bake Everything: Simple Recipes for the Best Baking (page 237) by Mark Bittman

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

  • MsMonsoon on November 05, 2021

    This recipe is easy to make, but there has to be an error with the pan size. The 9x13 it called for made a very thin, flat cake. The recipe says you can make individual puddings by using a 12-well muffin tin -- and that is not equivalent to a 9x13 (which would be more like 24 muffins). I might try an 8x8 next time. But I'll probably try another recipe first, maybe a steamed one, as I hear these create a very nice texture.

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