Sticky Toffee Pudding In A Bundt Pan

Our answer

Nigella's Sticky Toffee Pudding (from AT MY TABLE) is a slightly darker and more grown-up version of the traditional pudding as it uses treacle and dark muscovado (dark brown) sugar. The sponge contains dates, which add sweetness and also help to give a soft, tender texture.

It is possible to make the sponge in a bundt pan or a savarin or ring tin. However, the Holiday Tree (now called Pine Forest) bundt pan used for the Spruced-Up Vanilla Cake is quite ornate and we are slightly worried that the tender sponge could get stuck in the fir-top peaks of the pan and break off as the cake is unmoulded. If you use this pan make sure that every crevice is really thoroughly greased. It may be more sensible to use a less ornate bundt pan but still grease it very well. The bundt pan has a capacity of approximately 2.5 litres (10 cups). As you need the sponge to fill the pan we suspect that you would need to use 1½ times the amount of ingredients in the original recipe for this pan or a similar-sized pan. Fill the pan ⅔-¾ full of the batter. The baking time is likely to be 45-60 minutes and we would follow the baking and unmoulding instructions for the Spruced-Up Vanilla Cake for any type of bundt pan you may use. Don't pour any sauce over the sponge until it has been unmoulded. We would also mention that as we have not tried the Sticky Toffee Pudding in this pan, we are unable to guarantee the results.