Can I Use Single Cream For The Sticky Toffee Pudding?

Our answer

Nigella's Sticky Toffee Pudding (from AT MY TABLE) is a darker version of the traditional pudding, with treacle giving it slightly bitter edge to balance the sweetness. The toffee sauce is a combination of butter, sugar, treacle and double cream. As the sauce needs to be boiled, double, heavy or whipping cream are preferred as they are more stable and sometimes single cream can split when boiled in a sauce. However, the other ingredients in the sauce should help to stabilise it, so if single cream is your only option then you can probably use it, but we can't guarantee the result.

The pudding is at its best when freshly made, so we generally don't recommend making it in advance and freezing it. If you have leftovers then these can be stored, covered, in the fridge for up to 5 days. Store the sauce and sponge separately. You could freeze leftover portions of the pudding in an airtight container for up to 1 month. Freeze the sauce in a separate airtight container. Thaw the sponge and sauce overnight in the fridge. Reheat the sponge in the microwave and reheat the sauce in a saucepan over a low heat, stiring occasionally.