Sticky toffee pudding with hot bourbon toffee sauce from Bobbette & Belle: Classic Recipes from the Celebrated Pastry Shop (page 112) by Allyson Bobbitt and Sarah Bell

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

  • nadiam1000 on October 26, 2021

    This recipe is off - too much leavening for one thing. I ignored my instincts and went ahead - 4 1/2 tsp baking soda and almost 1 T of baking powder...I baked it on a sheet pan in case it overflowed. It did not but it never baked through - very dark brown after 45 mins and still jiggly in the center. I pulled it out of the oven it was fully sunk in the middle. The sauce is very good and I did not use most of it on the cake because I did not trust the cake. flavor not good either due to the leavening. ended up in the trash.

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