A couple of questions about sticky toffee puddings. In the past they have never come out of the pudding tins cleanly, some has always remained in the tins, I've no idea why, I've used enough oil. This year as were are having visitors I would like them to come out intact, so can I use the foil basins that can be bought or line the tins with foil? Also instead of creaming the butter and sugar separately can they be made using the all-in-one method.
Thank you, as ever, for your help