Sticky Toffee Pudding

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This is over the top, and fairly easy to do. Two minor errors in the web-published recipe -- the cinnamon should be 1 tsp and the eggs shouldn't be separated (see the video.

On the Toffee sauce, this is basically an over-the-top butterscotch sauce. How long it takes to cook will depend on how aggressive you are with the heat. Use a 3 qt saucepan to avoid boil-over and cook at a strong simmer with near constant stirring - temp of the sauce should reach 213-214 °F on an instant-read thermometer. If you cook it adequately it will not have a strong brandy taste. The brandy will be clearly evident, but it won't be assertive. Taste the sauce when you think it's done - if it wreaks of brandy then you need to cook it a bit more.

If you find the amount of butter in the sauce a bit scary, follow Julia Childs's advice and use cream (“If you're afraid of butter, use cream”. An good alternative would be Gale Gand's Butterscotch sauce from her Sticky Toffee Pudding recipe.

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Oh my goodness! This dessert was over the top. Wish I could have given it 10 stars - it was that good. I thought it would be too sweet due to the amount of brown sugar in the cake and sauce but the cake had wonderful flavor and the sauce was to die for. I followed the recipe to the "T" and used Captain Morgan's dark spiced rum. Like other viewers suggested, be sure to serve it with whipped cream. I topped mine with Redi Whip whip cream.

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GREAT! Made it at work and home. My wife and daughter-in-law have nicknamed it "crack cake" because it is so addicting.

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I made this for my friends from England, they loved it!

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Absolutely fabulous recipe and easy to do. This is a keeper!

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I made this on Christmas morning. So fabulous!! Beyond spectacular! Anne, you totally rock!

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It was okay. I won't make it again.

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Oh man is this dessert a killer! Simple to make and sooooo delicious. Rich and dense, and that kick of brandy in the toffee is perfect! Definitely do the freshly whipped cream - tops it perfectly. Will be making this one again very soon!

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I like the cake in this recipe but not the toffee. The amount of butter in the toffee is obscene. All it tasted like was brandy and butter. I would make the cake again, but I'll be finding a different recipe for the toffee.

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This sticky toffee pudding was divine! Dense cake with just a hint of rum; yummy sauce. Now on leftovers which, when heated just a bit, are every bit as scrumptious as the first serving!