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CS STicky Toffee Pudding

rdj_245907

Anybody see a problem with making the batter 5 days ahead and keeping in fridge until ready to cook. Seems to me it would be just like retarding bread dough.

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fisher23

Sorry but there are two problems doing that:

1) The texture of the batter will change the butter will get firm and come out of emulsion. The batter is pretty thin.

2) The levener is baking powder and baking soda both will be exhausted and not give the levening needed. Yeasted dough works, but I haven't had any luck with baking powder or baking soda dough/batter.

We froze half of our sticky toffee pudding for a holiday dessert, it freezes well and takes less than 45 minutes at room temperature.

rdj_245907

Thanks John, I have frozen it before but my freezer is full for Christmas. I will do it day of.