Hi all, I'm thinking of making a sticky toffee pudding. After looking through several recipes (including some I've made in the past), it occurred to me that I don't fully know the pros and cons of going the self-saucing method vs. maki...
Hi all, I'm thinking of making a sticky toffee pudding. After looking through several recipes (including some I've made in the past), it occurred to me that I don't fully know the pros and cons of going the self-saucing method vs. making the sauce separately, then pouring it on the sponge and leaving it to soak through fully. Anyone have any expertise or experience on any significant difference between the two? Example of self-saucing: https://www.nigella.com/recipes/easy-sticky-toffee-pudding Example of pour and soak: https://www.nigella.com/recipes/sticky-toffee-pudding submitted by /u/leviathan898 [link] [comments]
