The trick to Colt & Gray's infamous sticky toffee pudding comes from adding the sauce three times to the dish. For Claire Robinson, it's all about the "oozy world" made from the toffee sauce and bourbon ice cream. For a savory pairing, start with the scrumptious gougeres dusted with blue cheese.
Special Dishes: Sticky Toffee Pudding with Bourbon Ice Cream
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