Sticky toffee pudding

Take 2

Recipe

Same as before, just less baking time. Served with ice cream.

How it turned out

Much more moist than the first time! A real ooey-gooey autumn treat!

What I learned

Bake for 18 minutes. As hypothesized before, baking the puddings for 2 minutes less really make a world of difference. While they looked under-baked in the centre, it made for a perfect pudding texture.

Use cornstarch for the caramel sauce. Once I again, I followed the recipe and let the caramel sauce simmer for a long time, but it didn't thicken up. Once I whisked in about 1 tsp of corn starch, it was pourable perfection.

---

Take 1

Recipe

Sticky toffee pudding - Tastes Better from Scratch

(plus some canned whipped cream for serving)

How it turned out

Really delicious! It was a very quick recipe to make. Not much prep aside from having softened butter on hand. I chose this one in particular because it didn't specify ramekins for baking (which I didn't have). You can bake the individual puddings in a muffin tin (which I did have).

What I learned

Pudding is different from cake. A cake has a drier crumb than a pudding. I had originally baked the puddings for 18 mins, but they still seemed a bit liquidy so I put them back in for another 2 mins. In the end I think they were slightly dry for a pudding. Next time I will stick to 18 mins of baking on the middle rack.

Cornstarch is your friend. The caramel sauce wasn't thickening. I tried to leave it to simmer longer on the stove — still nothing. So I mixed about 1 tbsp of cornstarch with water, and then added that to the sauce. After a few mins of simmering, it thickened up nicely.