Sticky toffee pudding, a favorite of Princess Kate, diverges from American ideas of pudding, being more cake-like and served with a luscious toffee sauce.
Traditional sticky toffee pudding was steamed, but increasingly, it is now baked for convenience. This baked version retains deep flavor and a beautiful bundt form.
In the U.K., this dessert is often cooked in its sauce, but Jessica Morone's adapted recipe pours the sauce over the cooled cake, creating a visually appealing dish.
Morone’s version uses very little sugar, with only half a cup, while relying on sweet dates to provide flavor, resulting in a mildly sweet yet rich dessert.
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