This was the perfect texture -- both moist and light. The only change I made was to use Penzey's baking spice blend in place of both the nutmeg and the cinnamon. Also, I used sour cream with a 25% fat content (which I think is a bit higher than standard American sour cream); based how well that worked and on some of the other reviews, this may not be a good recipe to try and cut calories with low-fat sour cream or yogurt....The only change I might make in the future is to concur with other reviewers and add an additional 1/4-1/2 tsp. salt if using unsalted butter.

Reviewed On: Sep. 5, 2012

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.

Reviewed On: Oct. 1, 2011

This produces a wonderful, melt-in-your-mouth cookie for relatively little effort -- perfect for when you need something impressive on short notice. It tastes like a Mexican wedding cake, without the time-consuming rolling and with less powdered sugar all over everything.

Reviewed On: Jun. 29, 2010