Sticky Toffee Pudding
Sticky Toffee Pudding is believed to have originated in England in the 1960s and has since become a popular dessert in British cuisine.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 200 gram Dates
- 250 ml Boiling Water
- 1 teaspoon Baking Soda
- 100 gram Unsalted Butter
- 150 gram Brown Sugar
- 2 unit Eggs
- 1 teaspoon Vanilla Extract
- 150 gram All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 200 ml Double Cream
- 50 gram Demerara Sugar
- 50 gram Butter
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, combine the dates and boiling water. Stir in the baking soda and let it sit for 10 minutes.
- In a separate bowl, cream together the unsalted butter and brown sugar.
- Beat in the eggs and vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the date mixture.
- Pour the batter into a greased baking dish and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce by heating the double cream, demerara sugar, and butter in a saucepan until melted and smooth.
- Remove the pudding from the oven and poke holes in the top with a skewer. Pour the toffee sauce over the warm pudding.
- Let the pudding rest for 10 minutes before serving. Serve with additional toffee sauce and a dollop of whipped cream, if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 70g24%
- Sugars 50g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.