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Sticky Toffee Pudding Recipe
|Chopped pitted dates||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Margarine/Butter softened||10 Tablespoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Packed brown sugar||1 Cup (16 tbs)|
|Heavy cream/Whipping cream||1⁄4 Cup (4 tbs)|
|Whipped cream||1 Tablespoon|
Serving size: Complete recipe
Calories 3964 Calories from Fat 1370
% Daily Value*
Total Fat 155 g238.5%
Saturated Fat 40.5 g202.6%
Trans Fat 8.7 g
Cholesterol 315.1 mg105%
Sodium 2914 mg121.4%
Total Carbohydrates 618 g206.1%
Dietary Fiber 6.8 g27%
Sugars 421.7 g
Protein 34 g67.9%
Vitamin A 129.6% Vitamin C 0.85%
Calcium 67.4% Iron 81.8%
*Based on a 2000 Calorie diet
In medium bowl, combine dates, baking soda, and 1 1/2 cups boiling water; let stand 15 minutes.
Preheat oven to 350°F.
In large bowl, with mixer at medium speed, beat sugar and 6 tablespoons margarine or butter until creamy.
Add egg and vanilla; beat until blended.
At low speed, beat in flour and baking powder.
Add date mixture and beat until combined (batter will be very thin).
Pour batter into baking pan.
Bake 30 minutes or until golden and toothpick inserted in center comes out clean.
Meanwhile, in 2 quart saucepan, heat brown sugar, heavy cream, and remaining 4 tablespoons margarine or butter to boiling over medium heat; boil 1 minute.
Turn oven control to broil.
Spread brown sugar mixture evenly over top of hot dessert.
Place pan in broiler at closest position to source of heat; broil until bubbly, about 30 seconds.
Cool in pan on wire rack 15 minutes.