Sticky toffee pudding
Sticky toffee pudding might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 480 calories. For 62 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 15. 43 people were impressed by this recipe. It is brought to you by A Dash of Compassion. A mixture of AP flour, dates, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 19%, this dish is not so excellent. Try Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce, Sticky Toffee Pudding with Port Toffee Sauce, and Sticky Toffee Pudding for similar recipes.
Servings: 15
Ingredients:
3 cups AP flour
1 tsp baking powder
1/2 tsp baking soda
2 1/2 cups brown sugar
1 cup vegan butter
2 cups chopped dates
2 cups powdered sugar
1/2 tsp salt
1 cup vanilla soy creamer (or plain soy creamer + 1/2 tsp vanilla extract)
1/4 cup soymilk
2 cups water
1 tsp white vinegar.jpg)
Equipment:
food processor
sauce pan
blender
hand mixer
wooden spoon
bowl
frying pan
toothpicks
whisk
Cooking instruction summary:
Combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool. Puree in a blender or food processor until smooth.Combine the flour, baking powder, baking soda and salt in a bowl.In a separate large bowl, combine the sugar and vegan butter and beat with a wooden spoon until fluffy (I use an electric mixer). Beat in the soymilk and vinegar.Stir in the flour mixture and date mixture and mix until smooth.Pour the batter into an oiled 9 x 13-inch pan. Bake at 350 degrees for about 35 minutes, or until the cake is light brown and a toothpick inserted in to the centre comes out clean.Combine the sugar, vegan butter and half of the soy creamer in a medium saucepan and mix well. Bring toa boil, stirring often. Remove from heat and let cool slightly.Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract.Poke holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake. Cut the cake into 3-inch squares. Keep the remaining sauce hot and spoon it over the warm cake. Sprinkle with chopped walnuts, if desired. Store leftover sauce and cake tightly covered in the refrigerator.
Step by step:
1. Combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool. Puree in a blender or food processor until smooth.
2. Combine the flour, baking powder, baking soda and salt in a bowl.In a separate large bowl, combine the sugar and vegan butter and beat with a wooden spoon until fluffy (I use an electric mixer). Beat in the soymilk and vinegar.Stir in the flour mixture and date mixture and mix until smooth.
3. Pour the batter into an oiled 9 x 13-inch pan.
4. Bake at 350 degrees for about 35 minutes, or until the cake is light brown and a toothpick inserted in to the centre comes out clean.
5. Combine the sugar, vegan butter and half of the soy creamer in a medium saucepan and mix well. Bring toa boil, stirring often.
6. Remove from heat and let cool slightly.
7. Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract.Poke holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake.
8. Cut the cake into 3-inch squares. Keep the remaining sauce hot and spoon it over the warm cake. Sprinkle with chopped walnuts, if desired. Store leftover sauce and cake tightly covered in the refrigerator.
Nutrition Information:
covered percent of daily need
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