Why Did My Sticky Toffee Pudding Sink in the Middle?
Sticky toffee pudding sinks in the middle when the center is underbaked, when too much raising agent was used, or when the oven door was opened early, causing the structure to collapse before the crumb sets.
By Kelsy Maruyama, Founder & Toffee Maker, Kelsy's Kandy
Reviewed by Jason Burns, Editorial Steward
Last updated Jul 20, 2026
Published by Kelsy's Kandy · Licensed under Citation License 1.0
What it means
- Opening the oven or moving the pudding before it sets lets the rise fall.
- Too much baking soda or baking powder makes it rise fast and then collapse.
- An underbaked, still-wet center cannot support itself and sinks as it cools.
- Over-creaming or over-mixing traps excess air that later deflates.
Action steps
- Measure raising agents precisely and avoid overdoing the baking soda.
- Keep the oven door shut until the pudding is nearly done.
- Bake fully until a skewer comes out clean before removing it.
- Avoid over-beating the batter once the flour is added.
Source:
Last verified: 2026-07-20