13 Reviews of Udny Arms Sticky Toffee Pudding

From: Chef #715734

On Jan 4, 2008

Rich, but light tasting. Incredible!

From: Chef #712289

On Jan 21, 2008

Wow! This cake has just replaced creme brulee as my favorite dessert ever! Very sweet, moist, and rich but yet easy to make. And I'd never guess that this cake contained dates. I did only use half the butter (1 stick) for the sauce and it was still perfect!

From: Chef #624566

On Dec 26, 2007

If you want a amazing cake to impress this is the one. Simple but decadent but not a low cal so watch as the scale read one or two pounds more with each bite.

From: mind_84

On Dec 23, 2007

Made this just as it is written. Just onderful and so delicious. Thanks very much for sharing.

From: Codychop

On Oct 6, 2007

Incredibly decadent, incredibly good! The recipe makes A LOT of caramel. We ate the extra with apples The dates are unrecognizable in the cake, but lend a most amazing aroma and depth of flavor. Will DEFINITELY make again.

From: Kei #7

On Dec 20, 2007

We have made this for the past 2 years and it is amazing, we get raves from our family on Boxing Day!! Thank-you

From: Woman81

On May 1, 2008

I'm a Brit residing in the US. Having been born and brought up in London for 26 years, I have come across many Sticky Toffee Puddings. I have to say, I was a little disappointed with this recipe as I had found it somewhat too dry and almost a little too 'cake' like. STP's are meant to be extremely moist and almost stodgy. I followed the instructions to a 'T', and I'm known to be quite a good cook so I know it's not due to my leaving something out from the recipe. I seem to be the odd one out though! Whether that's because the majority of the reviewers may not have tried a STP before, I do not know. Anyhow, if it weren't for the dryness, I would give this a 5 star. Thanks AHales!

From: robyn win

On May 3, 2008

This is THE STP recipe I use alot. Makes a great dessert, is easy to make and is good enough to serve to company. The only change I made was microwaving the dates and water until they reach a 'jam' consistency then allowing them to cool a little before adding them to the batter mixture. It can be made ahead of time, along with the sauce and will quite happily wait while dinner is being enjoyed. The ONLY reason it would be of a dry consistency is over cooking the 'cake'. Try checking after 30 minutes.

From: Chef #1196082

On Sep 18, 2009

What an ab fab pudding! Its great if you're feeding the 5000 like we uusually are! ( well 12 actually! ) my gals love it, definately one to keep, thank you so much!

From: cruzzo

On Aug 30, 2009

Awesome!! Mine was also done after 30 minutes and it was very moist. I first had this dessert in Ireland and fell in love with it. I always thought it was hard to make but this couldn't have been easier and I had most everything on hand.