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I have recently made chef Gordon Ramsay's recipe for toffee pudding which uses regular flour. It's a signature dish at his restaurants also. It is also free from his website if anyone is interested.
I did not see the note about scone flour in the recipe. What is this and how is it different from all purpose flour?
Cake flour might be a good substitute. Also soft wheat flour might be used instead of hard wheat flour.
To be honest, I’ve only made these in the baking dish as this was the way it was made in England. The photographer for our cookbook chose the ramekins, probably because it looks very pretty. After researching this, it seems as if the baking time doesn’t really change. It’s a pudding, so keep in mind that it will look very watery at first. Pour the batter halfway up the side of the ramekins. And bake until the center of each cake is just set and a toothpick or knife inserted into the middle of each comes out clean. So you may need to keep your eye on the ramekins but you’ll know when it’s done by the usual methods.
As the reader below says, it’s a very sweet and rich showstopper of a dessert. You don’t need a lot. So the individual ramekins might be a good idea! Let us know how it works!
I've always wanted to try Sticky Toffee Pudding and holy cow. This is most luscious dessert I have have had. I poured cream on the side to cut the sweetness. But it is definitely a showstopper. I made the cake pan and it was nice and moist. I thought it was too watery but never made a true pudding before and it came out just right. Thank you!
Ha! I can tell you made this recipe because that was exactly my reaction when I tasted it! “Holy cow!” It’s very moist, rich, and sweet. And, yes, the “watery” nature when the pudding first goes in the oven is exactly right! Glad you enjoyed!