English Sticky Toffee Pudding
Recipe courtesy Marie Simmons
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- Recipe categories: Dairy, Sugar,
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Average Rating:
Total Reviews: 58
Showing 31-40 of 58
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By jazzzy_2381
Belleville, NJ
on March 14, 2011
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This recipe was absolutely AMAZINGGGG!!!!! I followed it exactly as instructed above, only I used dark brown sugar for the sauce instead of light brown sugar. I truly cannot WAIT to make this for people again. This is an absolutely delicious dessert and is sure to impress! Just make sure you make enough because everyone will want 2nds and 3rds!!!
By sharon.hord_101...
Richmond, VA
on March 14, 2011
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I have made this decadent dessert more than once and each time it is absolutely delicious. I would consider this recipe a "no fail" WINNER!!
By girlwonder88
on March 14, 2011
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Made this for the dessert part of a St. Patrick's day dinner, and it was a big hit! I doubled the recipe, using 2 10" springform pans. I used unsalted butter, as written, but added salt to the cake and to the caramel, which I think is important for flavor. I also used dark brown sugar for the caramel. Served with whiskey whipped cream.
Several people said it was one of the best desserts they'd ever had.
By davecr033
on February 14, 2011
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This was an amazing recipe. Very moist and makes you keep wanting to eat more. All of my guests went for seconds!
By Amy from Madison
on January 29, 2011
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I thought this sounded good, but I figured the reviewers were overstating just how good it was. Then I made this for my husband and 8 friends... one of them was going for seconds before I got my first serving! They all wanted the recipe and asked if I would make it again tomorrow. I'd say that's a home run.
By foodphanatic
California
on November 27, 2010
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So, so good. The pudding is soft and warm when you cut into it and the toffee sauce glaze on top just adds a little something extra to the already moist bread. I introduced this to my mom and she has been making it and claiming it as one of her signature desserts ever since.
By jolyn96_13091371
on August 25, 2010
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This is my new favorite dessert. SO decadent. I'll be making this many, many times!
By lacy.a.barcheck...
O'fallon, 65
on August 22, 2010
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This needs to be served hot. It is a traditional English dessert and this recipe is very delicious. For the women who said it turned out dense and light brown and tosses it out - that is how it is supposed to be. Its a very sticky moist dense cake. The topping all should not separate and should be easily reheatable in the microwave.
By jentopp_12863046
bethlehem, 77
on May 11, 2010
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The sauce made this recipe. And don't get me wrong, the sauce is good (how could it NOT be...cream, butter, brown sugar, but the cake had such little flavor on its own. And I even added 1/2 tsp salt to the batter. I'm going to have to try another recipe.
By tvaholic_12829967
Cypress, 43
on April 26, 2010
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Sorry, I'm a "Salted Butter" gal! I used salted in the cake (and I'm glad that I did. I used unsalted in the sauce and it tasted "empty". I added about 1/8 tea salt and it made ALL the difference! I will use salted butter the next time that I make it. Sure, you can't use salted in everything but I associate toffee flavors with that salty/sweet flavor that you get with salted butter.