Adaption One: https://www.davidlebovitz.com/warm-sticky-toffee-pudding/
Adaption Two (mine made in 2020 ) – same basic recipe but I used dark brown sugar, molasses and added some candied fruit. Definitely need to serve warm!!
Sticky Toffee Pudding demands to be served warm. I mean, think about it: soft dates, gobs of toffee, and buttery cake. If you’re going to eat a cake smothered in creamy, sugary toffee sauce, if you don’t eat it warm, you’re missing out on of one life’s great pleasures.
For the toffee sauce
For the pudding
Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.
Note: To make the pudding in advance, bake the cake without the toffee in the bottom. Let cool, then cover until close to serving time. Poke the cake about fifteen times with a chopstick. Distribute half of the sauce over the top, as shown in the photo, cover with foil, then re-warm in a 300F (150C) oven, for 30 minutes.