Sticky Toffee Pudding -- in a bundt pan?
I am dying to make Delia's sticky toffee puddings for a party (http://www.deliaonline.com/recipes/li...
)The recipe calls for them to be made in individual pudding dishes but I'd like to make it as a bundt cake. The recipe seems ideal to adapt to a bundt but I'm not quite sure how to adjust temp and baking time. I plan to make ahead and freeze it.
The original recipe, which makes 8 little puddings calls for 350 for 25 minutes. I was thinking 350 for 35 or 40 . . . I could try to eyeball but but never having made a toffee pudding, I'm not sure I'd "know" when it was done.
Suggestions or another recipe you prefer?
I agree with your estimate - 30 to 40 minutes should do it and, if you can adjust the heat in ten degree increments, I might try 360 - 370 degrees. I would test at 30 minutes but expect that a skewer test procedure would produce a somewhat wet result, even if the pudding was perfectly cooked. I would not want the skewer to be dry when extracted. If you've got enough time between now and the party, try making one for your immediate family and see how it develops. I've never known anyone to complain that they've had too much Toffee Pudding so, assuming your immediate family will enjoy the party along with your guests, it's unlikely that you'll find anyone rejecting the opportunity to have another bite.
I make sticky toffee pudding for Christmas every year, and I find that a springform pan is ideal. I find that, while bundt pans look great, there are always issues with getting the cakes to release perfectly. I don't know the recipe you refer to; mine came from a country hotel we visited in Ireland some years ago.
My test batchb is in the oven now and I fear sticking to the bundt pan. If it doesn't release properly, I'll try in a springform next. That said, the batter was ridiculously good.