Marion Kane: Food Sleuth®

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A Prize Pudding – Sticky and Sweet

September 28, 2009

In a column about famous and infamous recipe mistakes that I wrote for the Toronto Star in 2008, I confessed to not being happy with the Sticky Toffee Pudding in my latest book: Dish. Here is the amazing version I came up with after that confession, with help from top Toronto pastry chef and good friend Joanne Yolles. It is definitely a winner.  Read more...

Filed Under: Dessert, Toffee Tagged With: baking soda, butter mixture, cook sugar, crème fraiche, dark brown sugar, electric mixer, flour mixture, friend joanne, line bottom, medjool dates, parchment paper, pastry chef, purpose flour, saucepan cook, sticky toffee pudding, sugar cup, tsp vanilla, vanilla ice, vanilla ice cream, warm cake

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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