Reviewed: Apr. 8, 2012

Yes, it's very sweet. The cake is moist, almost wet, and such a tender crumb. With the sauce, and ice cream too, oh so good. As for the instructions, I just assumed you used as much of the boiling water as needed to cover your dates (had mine in a 2 Cup Pyrex liquid measuring cup) and then puree them. Since it made this cake awesome, whether or not that's the proper instruction, I'm sticking with it.

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Reviewer:

Liberty Belle

Reviewed: Mar. 31, 2012

This was delicious! I agree with the adding cream or milk and vanilla after the boiling...but,,,oh so easy and good!

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Reviewer:

charly554

Reviewed: Mar. 12, 2012

Love this recipe. Have served it twice to company and it all disappeared fast. Did not change a thing, but next time might double the sauces and poke and pour on half while cake is still hot.

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Reviewer:

Clare

Cooking Level: Intermediate

Reviewed: Jan. 11, 2012

I love this recipe. It's so easy to make!

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Reviewer:

Michae Munnik

Reviewed: Oct. 18, 2011

I made this yesterday for friends coming to dinner and I was a little disapointed. I had this dessert in Merrickville, Ont. and it was to die for. I found this recipe and had high expectations. I made it in muffin tins and they were really hard to get out. They stuck and fell apart. The recipe should of said to prep the pan. Also the recipe does not say to puree the dates after they are in the hot water. I saw that on TV while someone at some restaurant in Boston made this recipe. It was good and I would like to make this again but maybe with a different sauce from another site. It was very brown sugary tasting. My guests were very happy with it but I was comparing it to the one I had at the restaurant. Thank you for the recipe and I will keep tweeking it.

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Reviewer:

kim

Reviewed: Oct. 1, 2011

I had never had sticky toffee pudding before, and had never been a big fan of dates, but I made this on the request of a British friend. It turned out to be one of the best desserts I've ever had. With just the two of us at dinner, there was a lot left over, and I summoned the willpower to wrap and freeze it before I ate it all. I pulled it out for a last-minute dinner party four months later, thawed it unwrapped on a wire rack for a couple of hours, and made a new batch of caramel sauce -- it was as good as the day I first made it.

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Reviewer:

Russian_Expat

Reviewed: Jul. 23, 2011

it looks niccce my mom made it i went crazy over it it was the best...:)

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Reviewer:

adam

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 13, 2011

Made this exactly as written. Would give it more stars if I could. This is absolutely delicious.

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Reviewer:

Tammy Conrad

Reviewed: May 24, 2011

Really good! I cut down on the sugar for inside the cake too and it was perfect. I made it in a bundt pan and when it cooled a bit poured the caramel sauce over it in the pan. Then I let it soak all in for a few hours, then tipped it out of the pan. Delicious!!!

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Reviewer:

JillK

Reviewed: Apr. 30, 2011

I made this recipe exactly as-is and it came out perfect. There is no need to get complicated with the caramel sauce, it's very easy, along with the baked portion of the recipe.

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