Warm, dripping with tiny streams of caramel that pooled on the plate, the sticky toffee pudding arrived with a not-so-small scoop of ice cream, placed prominently atop the dark, rich cake. It is a rare occurrence for a dessert to deserve top billing in my book. This sweet creation at…
Cuc Lam
Cuc Lam is a freelance food writer for the Houston Press and local pop-up chef. She enjoys teaching cooking classes and hosting dinner parties when she is not writing.
