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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 side dish
spoonacular Score:21%

Spoonacular Score: 21%

 

This recipe makes 8 servings with 698 calories, 5g of protein, and 35g of fat each. For $1.01 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 2 foodies and cooks. If you have baking powder, salt, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so awesome. Similar recipes include Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce, Sticky Toffee Pudding with Port Toffee Sauce, and Sticky Toffee Pudding.

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
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
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: $1.01
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 sugar
1 teaspoon vanilla extract
Price
$0.06
$1.94
$0.16
$2.59
$0.48
$0.25
$1.29
$0.71
$0.28
$0.30
$8.04

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.

  • 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.

  • 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 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.

  • 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.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • 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.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
697k Calories
5g Protein
35g Total Fat
94g Carbs
2% Health Score
Limit These
Calories
697k
35%

Fat
35g
54%

  Saturated Fat
21g
136%

Carbohydrates
94g
32%

  Sugar
71g
80%

Cholesterol
142mg
47%

Sodium
316mg
14%

Get Enough Of These
Protein
5g
11%

Vitamin A
1205IU
24%

Selenium
13µg
19%

Phosphorus
160mg
16%

Vitamin B1
0.21mg
14%

Folate
55µg
14%

Vitamin B2
0.23mg
14%

Manganese
0.26mg
13%

Fiber
2g
12%

Calcium
114mg
11%

Potassium
395mg
11%

Iron
1mg
10%

Vitamin B3
1mg
9%

Vitamin E
1mg
7%

Magnesium
24mg
6%

Copper
0.12mg
6%

Vitamin B5
0.58mg
6%

Vitamin D
0.85µg
6%

Vitamin B6
0.1mg
5%

Vitamin K
3µg
4%

Zinc
0.5mg
3%

Vitamin B12
0.2µg
3%

covered percent of daily need

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