Sticky Toffee Pudding Help
- JonH Nov 12, 2007 03:00 PM
I saw a recipe for Sticky Toffee Pudding on the Chow Recipe section. I think it sounds great but I don't have the ramekins that the recipe mentions. Is it possible to make this into one big Sticky Toffee Pudding? How would I adjust the cooking time and what sized pan should I use? Thanks.
I have only made it as a one layer cake. My friends call it the ugly Aussie cake, but they love it!
JonH: We tried cooking this sticky toffee pudding a variety of ways and the best method we found was the one we use in this recipe. If you use a larger pan, the outside will probably be done when the inside is still underdone, but go ahead and try it and report back!
If you have a muffin tin or custard cups, they'd do. The ramekins are for shape and size. Measure the muffin cups to see how big they are. It seems to me that a standard muffin cup size is about 6 ounces. Smaller, just adjust the cooking time. I often use custard cups, myself, for similar uses.
In that direction, I've found my ramekins from the dollar store to be infinitely useful, for things like saving small amounts of leftovers, and reheating them, melting butter or chocolate in the m/w, saving bacon fat, putting chopped pizza toppings in, and setting aside, even refrigerating for later, party dips, preparing and serving single servings for myself, making steamed puddings......and when I'm klutzy enough to break one, I'm not heartbroken at the loss, and trod back to the store for another one or two, for a buck.