Individual sticky toffee pudding cakes from Cook's Illustrated Magazine, Sep/Oct 2008

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

  • Eat Your Books

    See recipe for large cake instructions.

  • anya_sf on February 12, 2023

    This should not have turned out for me, as my dates were quite dessicated (so I chopped them smaller), I scaled the recipe down to 3 servings (using 1 whole egg), and used self-rising flour in lieu of AP/baking powder/salt. I also baked them a few hours ahead, up to the point of adding toffee sauce (which did not really soak in, despite making 30 holes), then reheated the cakes and sauce when it was time for dessert. They were delicious!

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