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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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.