Sticky toffee pudding cake from Crave: Brilliantly Indulgent Recipes (page 170) by Martha Collison

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

  • jay.moe on August 26, 2022

    Substituted unsulphured molasses for the black treacle. Baked two-six inch cake layers and 12 cupcakes, which shortened the bake time by a few minutes. The toffee sauce, made according to the recipe instructions with the exception of molasses substituted for black treacle, was considerably lighter than the picture in the book. Made 25% more icing so there would be plenty to cover the cupcakes. The cupcakes were noticeably better due to the larger amount of icing. Next time I make this cake, I would split the layers and add extra icing as my family thought it was much better with a bit more buttercream. Although the cake was good, I would definitely use this buttercream for other recipes. It was exceptionally good!

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