By Cadillacgirl on December 14, 2009
Photo by Satyne
Photo by Satyne
"This is from our local foodie magazine, City Palate... Made it for Xmas and it was amazing. Any recipes I've ever tried out of this magazine have been incredible (the contributors are mostly big chefs around town)"
Serving Size: 1 (181 g)
Servings Per Recipe: 9
"Made for Zaar World Tour 8. I really enjoyed this dessert, particularly the pudding. I was unable to find any frozen or fresh cranberries so settled for 75% frozen raspberries / 25% dried cranberries and it was lovely. I would personally recommend halving the sauce as it is soooooo sweet and rich, but this could be a personal preferance. Thank you so much for sharing."
"I love sticky toffee pudding and this adaptation is delicious! This was the perfect dessert to use up some cranberries I had leftover. I did use fresh cranberries in place of frozen. I think the servings per recipe at 9 servings is spot on. Thanks for posting the recipe!"
"This was pretty amazing - the cranberries really give a great counterpoint to the sweetness of the pudding and the sauce. I was amazed at how easy it was to make as well, especially the sauce (I normally burn sauces!). Only thing I'd say - I think this is more a serves 6 recipe, and three of us very nearly finished it all off in one sitting..."
"Of course, any dessert with "sticky toffee" in the name will be a favorite of mine! The tartness of the cranberries compliments the sweetness of the toffee sauce. For the sauce, I cut the amount of butter to 1/2 cup and brown sugar to 1-1/2 cups, keeping the same amount of cream. It still made plenty of sauce."
"Made this as directed, using a pure vanilla extract & was extremely pleased with the orange & berry combo! The pudding itself tastes great even without the toffee sauce, but with it, it's rerally top notch! Definitely a keeper of a recipe! [Made & reviewed for one of my adopted chefs in the current Pick A Chef event]"