Thinking I was going to check off another entry on Cakespy's The Sweet 100, I made Cook's Illustrated recipe for Sticky Toffee Pudding. Oh. My. (Goodness.) It was so-o-o good, but it had so-o-o much butter and sugar in it.
Well. I went back to the Soy-free Kitchen blog entry on The Sweet 100 to update it, and guess what? Sticky Toffee Pudding is not on there. What *is* on there is Gooey Butter Cake. So next week, we try that, from a New York Times recipe here. Actually, the two are similar, in that you make a cake, and saturate it with a sugary, buttery sauce--white sugar for the Gooey Butter Cake and brown sugar for the Stickey Toffee Pudding.
(photo to be inserted here)
STICKY TOFFEE PUDDING: SOY-FREE CONSIDERATIONS: