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.

Sticky Toffee Pudding

The tricks to this are using Medjool dates (pricey but worth it) and pouring the hot toffee sauce over the still-warm cake. Read more…