Sticky Toffee Pudding
HB-4087 · Hand-built original · British
Sticky Toffee Pudding is a British dessert centred on dates, prepared in a straightforward home style. Serve it as directed in the method.
BritishDessert1 hr12 servings685 kcalVegetarianDiabeticLow-SodiumRenal
Main ingredient: dates
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:12quantities adjust to match
Ingredients
- Cake: 2 cups finely chopped pitted dates (about 12 oz.)
- 1/4 tsp. baking soda
- Nonstick vegetable oil spray
- 13/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (packed
- 7 oz) dark brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- Sauce and Assembly: 13/4 cups dark brown sugar (packed
- 12¼ oz)
- 11/2 cups heavy cream
- 6 Tbsp. unsalted butter
- 1/2 tsp. kosher salt
- Vanilla ice cream, for serving. (The word "Preparation" appears appended to the last ingredient line as displayed.)
Method
- Heat the oven and grease a baking dish with nonstick spray.
- Put the dates and baking soda in a bowl, pour over hot water, and leave to soften, then mash lightly.
- Whisk the flour, baking powder and salt together.
- Beat the butter and brown sugar, add the eggs one at a time and the vanilla, then fold in the date mixture and the flour mixture.
- Bake until the sponge is risen, springy and dark golden, then rest briefly.
- Simmer the sauce brown sugar, cream, butter and salt until glossy, pour over the warm sponge, and serve with vanilla ice cream.
Total: 1h 25m
Nutrition (per serving, where published)
685 kcalCalories
9.2 gProtein
32.6 gCarbs
59 gFat
35.5 gSaturates
2 gFibre
3.3 gSugars
102 mgSodium
210 mgCholesterol
469 mgPotassium
98 mgCalcium
2.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data