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Sticky Toffee Pudding

 
One serving costs about $1.01

$1.01 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:1%

Spoonacular Score: 1%

 

You can never have too many dessert recipes, so give Sticky Toffee Pudding a try. Watching your figure? This lacto ovo vegetarian recipe has 695 calories, 6g of protein, and 35g of fat per serving. This recipe serves 8 and costs $1.01 per serving. If you have vanillan extract, brown sugar, sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. 2 people have tried and liked this recipe. Overall, this recipe earns a rather bad spoonacular score of 23%. Similar recipes include Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce, Sticky Toffee Pudding with Port Toffee Sauce, and Sticky Toffee Pudding.

Sticky Toffee Pudding on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. 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. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
2 tsps
2 tsps baking powder
baking powder
2 sticks
2 sticks butter
butter
1 Tbsp
1 Tbsp dark corn syrup
dark corn syrup
8 ounces
8 ounces dates
dates
2
2  eggs
eggs
1.5 cups
1.5 cups flour
flour
1 cup
1 cup heavy cream
heavy cream
1 cup
1 cup light brown sugar
light brown sugar
1 cup
1 cup light brown sugar
light brown sugar
0.25 tsps
0.25 tsps salt
salt
1 cup
1 cup sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 cup
0.5 cup water
water
2 tsps baking powder
2 tsps
baking powder
2 sticks butter
2 sticks
butter
1 Tbsp dark corn syrup
1 Tbsp
dark corn syrup
8 ounces dates
8 ounces
dates
2  eggs
2
eggs
1.5 cups flour
1.5 cups
flour
1 cup heavy cream
1 cup
heavy cream
1 cup light brown sugar
1 cup
light brown sugar
1 cup light brown sugar
1 cup
light brown sugar
0.25 tsps salt
0.25 tsps
salt
1 cup sugar
1 cup
sugar
1 tsp vanilla extract
1 tsp
vanilla extract
0.5 cup water
0.5 cup
water

Equipment

oven
oven
cake form
cake form
sauce pan
sauce pan
skewers
skewers
blender
blender
bowl
bowl
aluminum foil
aluminum foil
oven
oven
cake form
cake form
sauce pan
sauce pan
skewers
skewers
blender
blender
bowl
bowl
aluminum foil
aluminum foil


Instructions

  1. Preheat the oven to 350 degrees.
  2. Put the chopped dates into a bowl and sprinkle over 1 teaspoon of the baking powder. Pour over the boiling water and stir slightly. Leave to soak until soft and cooled.
  3. Mix the flour, remaining 1 teaspoon baking powder and salt in a bowl and set aside.
  4. In the bowl of a mixer, cream the butter and sugar until light and creamy. Add the eggs, one at a time, mixing well after each addition. Beat in the corn syrup and vanilla. Add the date mixture and the flour mixture and beat until just mixed.
  5. Spread the batter into a thoroughly greased 8 inch round or square cake pan. Smooth the top and bake in the oven for 30 40 minutes, until a tester inserted in the middle comes out with a few crumbs clinging.
  6. Meanwhile, make the toffee sauce. Melt the butter in a saucepan then stir in the sugar until dissolved. Stir in the heavy cream and salt and simmer over medium heat until thickened and reduced to about 2 1/2 cups. Stir frequently and watch carefully so it does not overboil.
  7. When the cake is done, remove from the oven and invert the cake onto a plate to loosen it from the pan. Return the cake to the pan. Poke holes all over the cake with a skewer or a fork.
  8. Spoon over about a cup of the sauce. Leave the cake to soak for several hours, but it is best left overnight. When completely cool, loosely cover with foil and refrigerate until ready to serve. If youd like, you can warm the cake gently in a low oven but watch it closely so the sauce doesnt burn.
  9. Invert the saucy cake onto a platter. Pour about a 1/2 cup more sauce over the cake and let it soak in for a few minutes.
  10. Cut into wedges and serve with additional sauce poured on each slice.

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

Price Breakdown

Cost per Serving: $1.09
Ingredient
2 teaspoons baking powder
2 sticks butter
1 tablespoon dark corn syrup
8 ounces dates
2 eggs
1.5 cups flour
1 cup heavy cream
1 cup light brown sugar
1 cup light brown sugar
1 cup sugar
1 teaspoon vanilla extract
Price
$0.06
$1.94
$0.16
$2.59
$0.48
$0.25
$1.29
$0.71
$0.71
$0.28
$0.30
$8.75

Nutritional Information

Quickview
799 Calories
5g Protein
35g Total Fat
121g Carbs
1% Health Score
Limit These
Calories
799k
40%

Fat
35g
54%

  Saturated Fat
21g
136%

Carbohydrates
121g
40%

  Sugar
99g
111%

Cholesterol
135mg
45%

Sodium
405mg
18%

Get Enough Of These
Protein
5g
11%

Vitamin A
1205IU
24%

Selenium
14µg
20%

Calcium
152mg
15%

Vitamin B2
0.26mg
15%

Vitamin B1
0.21mg
14%

Folate
56µg
14%

Manganese
0.28mg
14%

Iron
2mg
12%

Fiber
2g
12%

Phosphorus
113mg
11%

Potassium
337mg
10%

Vitamin B3
1mg
9%

Vitamin E
1mg
7%

Copper
0.14mg
7%

Magnesium
26mg
7%

Vitamin B5
0.62mg
6%

Vitamin B6
0.11mg
6%

Vitamin D
0.7µg
5%

Vitamin K
3µg
4%

Zinc
0.51mg
3%

Vitamin B12
0.19µg
3%

covered percent of daily need

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