Sticky Toffee Pudding
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Sticky Toffee Pudding
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Sticky Toffee Pudding is an English dessert that you are going to absolutely love! This moist sponge cake contains finely chopped dates, a rich toffee sauce, and served with vanilla ice cream.
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Ingredients
- 6 ounces dates
- 1 cup water
- 1 and 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
Toffee Sauce
- 1 cup light brown sugar
- 1 and 1/2 cup heavy cream
- ½ cup unsalted butter
- ½ cup light corn syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350. Butter 6 ½ cup ramekins and dust lightly with flour.
- In a small sauce pan simmer the dates and the water together over medium low heat for about 15 minutes, until the dates are nice and soft. Transfer them to a food processor and blend until smooth.
- In a small bowl whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer use the paddle attachment to beat together the butter and sugar until combined. Add in the eggs and vanilla extract. Scrape down the sides and the bottom of the bowl and add the date puree and beat until incorporated. With the mixer on low, add in the dry ingredients.
- Divide the batter evenly into the six ramekins. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. While the cakes are in the oven, prepare the toffee sauce. Let the cakes cool slightly before using a serrated knife to trim the tops of the cakes level with the rim of the ramekins. Invert them onto a wire cooling rack and clean out the ramekins. Give them a quick spray of cooking spray (one with flour works best) and spoon about a tablespoon of toffee sauce into each ramekin. Put the cakes back in the ramekins and bake for about 8-10 minutes, until the sauce is bubbling up the sides. Allow to cool for 2 minutes before inverting them out of the ramekins again.
- Serve the cake warm (either shortly after baking, or gently rewarmed if they are made ahead of time) with extra toffee sauce and whipped cream, ice cream, or a sprinkle of sea salt.
- If preparing the cakes ahead of time,remove them from the ramekins and store in an airtight container. Warm each cake in the microwave for about 30 seconds before proceeding with putting the toffee sauce in the ramekins and heating them in the oven. Be sure to gently warm the toffee sauce before using.
Toffee Sauce
- In a medium sauce pan combine the brown sugar, heavy cream, butter and corn syrup. Heat over medium until boiling. Lower the heat to medium low and simmer, stirring frequently, for about 15-20 minutes until it begins to take on a deep amber color. Remove from heat and stir in the vanilla. Set aside to cool slightly before spooning into the ramekins and serving.
Nutrition Information
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Calories
970kcal
(49%)
Carbohydrates
137g
(46%)
Protein
7g
(14%)
Fat
47g
(72%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
205mg
(68%)
Sodium
376mg
(16%)
Potassium
455mg
(13%)
Fiber
3g
(12%)
Sugar
111g
(222%)
Vitamin A
1677IU
(34%)
Vitamin C
1mg
(1%)
Calcium
165mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6ramekins
Amount Per Serving
Calories 970 kcal
% Daily Value*
| Calories | 970kcal | 49% |
| Carbohydrates | 137g | 46% |
| Protein | 7g | 14% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 205mg | 68% |
| Sodium | 376mg | 16% |
| Potassium | 455mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 111g | 222% |
| Vitamin A | 1677IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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