Sticky Toffee Pudding

Yes. Bake the pudding fully, soak it with half the sauce, then cover and refrigerate for up to 2 days. Reheat gently in a 150 °C (300 °F) oven, covered, for 15–20 minutes until warm. Make the toffee sauce fresh on the day or reheat the reserved sauce gently over low heat and drizzle over just before serving.

Yes. Wrap the baked, soaked pudding tightly in cling film and freeze for up to 1 month. Thaw in the fridge overnight, then reheat in a 150 °C (300 °F) oven for 15–20 minutes. The toffee sauce can also be frozen separately for up to 1 month.

Use 150 g plain flour mixed with 1.5 teaspoons baking powder instead. Sift together before folding into the mixture.

You likely overbaked it. This pudding is meant to be moist and slightly underdone in the centre—check it at 30 minutes with a skewer and stop baking when just a few moist crumbs cling to it. Also, soak it generously with the sauce while hot so it absorbs fully.

Vanilla ice cream or whipped cream is traditional and essential—the cold creaminess against the warm, rich pudding is perfect. Some serve it with crème fraîche or custard instead.

Yes, but carefully. Place a slice on a microwave-safe plate and heat on medium power for 30–40 seconds until warm. Do not overheat or it will toughen. Alternatively, reheat in the oven at 150 °C (300 °F) for 10–15 minutes, which gives a better texture.