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Sticky Date Pudding with Toffee Sauce

 
One serving costs about $0.84

$0.84 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:16%

Spoonacular Score: 16%

 

The recipe Sticky Date Pudding with Toffee Sauce can be made in around about 45 minutes. Watching your figure? This lacto ovo vegetarian recipe has 588 calories, 5g of protein, and 32g of fat per serving. This recipe serves 12 and costs 84 cents per serving. 1 person were impressed by this recipe. If you have salt, , flour, and a few other ingredients on hand, you can make it. It works well as a dessert. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 12%. Try Sticky Date Toffee Pudding, Sticky Toffee Date Pudding, and Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce for similar recipes.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1.75 cups
1.75 cups dates
dates
2 cups
2 cups water
water
1.5 tsps
1.5 tsps baking soda
baking soda
2 cups
2 cups flour
flour
1 tsp
1 tsp pureed fresh ginger
pureed fresh ginger
0.5 tsps
0.5 tsps salt
salt
0.75 cups
0.75 cups unsalted butter
unsalted butter
1 cup
1 cup granulated sugar
granulated sugar
3 large
3 large eggs
eggs
1.33 cups
1.33 cups light brown sugar
light brown sugar
1 cup
1 cup heavy cream
heavy cream
2 tsps
2 tsps malt scotch
malt scotch
1.75 cups dates
1.75 cups
dates
2 cups water
2 cups
water
1.5 tsps baking soda
1.5 tsps
baking soda
2 cups flour
2 cups
flour
1 tsp pureed fresh ginger
1 tsp
pureed fresh ginger
0.5 tsps salt
0.5 tsps
salt
0.75 cups unsalted butter
0.75 cups
unsalted butter
1 cup granulated sugar
1 cup
granulated sugar
3 large eggs
3 large
eggs
1.33 cups light brown sugar
1.33 cups
light brown sugar
1 cup heavy cream
1 cup
heavy cream
2 tsps malt scotch
2 tsps
malt scotch

Equipment

baking pan
baking pan
sauce pan
sauce pan
bowl
bowl
oven
oven
baking pan
baking pan
sauce pan
sauce pan
bowl
bowl
oven
oven


Instructions

Pudding Preheat oven to 375. Butter and flour an 8-inch square pan. Place dates, water, and ginger in a small saucepan and simmer over medium heat uncovered for 5 minutes. Remove heat from pan and stir in baking soda. Mixture will foam. Let mixture stand for 20 minutes. While youre waiting, sift together flour, baking powder and salt and set aside. In a large bowl cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Mix in the flour mixture in three batches, beating after each addition until just combined. Add date mixture and stir until combined. Pour batter into baking pan and set inside a larger baking pan. Add enough hot water to the large baking pan to reach half way up the sides of the smaller baking pan. Bake in the middle of the oven for 35-40 minutes. When done, remove pudding from water bath to cool. Serve with toffee sauce and vanilla ice cream. Toffee Sauce In a 2 quart saucepan, melt butter over moderate heat. Add brown sugar and bring mixture to a boil stirring occasionally. Add cream and scotch and reduce heat. Simmer sauce, stirring occasionally until slightly thickened. About five minutes. Cool sauce slightly and pour over squares of pudding.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.72
Ingredient
1.75 cups dates
1.5 teaspoons baking soda
2 cups flour
1 teaspoon pureed fresh ginger
¾ cups unsalted butter
1 cup granulated sugar
3 larges eggs
1.3333333333333333 cups light brown sugar
1 cup heavy cream
2 teaspoons malt scotch
Price
$2.94
$0.01
$0.33
$0.01
$1.46
$0.28
$0.93
$0.94
$1.29
$0.47
$8.66

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
485 Calories
5g Protein
20g Total Fat
73g Carbs
1% Health Score
Limit These
Calories
485
24%

Fat
20g
32%

  Saturated Fat
12g
77%

Carbohydrates
73g
24%

  Sugar
54g
60%

Cholesterol
110mg
37%

Sodium
293mg
13%

Alcohol
0.24g
1%

Get Enough Of These
Protein
5g
10%

Selenium
12µg
18%

Vitamin A
724IU
15%

Folate
50µg
13%

Vitamin B2
0.21mg
12%

Vitamin B1
0.19mg
12%

Manganese
0.22mg
11%

Fiber
2g
9%

Iron
1mg
9%

Phosphorus
80mg
8%

Vitamin B3
1mg
8%

Potassium
234mg
7%

Calcium
57mg
6%

Copper
0.11mg
5%

Vitamin B5
0.53mg
5%

Magnesium
19mg
5%

Vitamin E
0.71mg
5%

Vitamin D
0.64µg
4%

Vitamin B6
0.08mg
4%

Vitamin B12
0.19µg
3%

Zinc
0.46mg
3%

Vitamin K
2µg
2%

covered percent of daily need

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