Dark and Stormy Sticky Toffee Pudding
Dark and Stormy Sticky Toffee Pudding could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 667 calories, 4g of protein, and 33g of fat. This recipe serves 4 and costs $1.93 per serving. This recipe from Baking A Moment has 4137 fans. A mixture of kosher salt, baking soda, water, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is rather bad. Similar recipes are Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce, Sticky Toffee Pudding with Port Toffee Sauce, and Sticky Toffee Pudding.
Servings: 4
Ingredients:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup dark rum (such as Gosling brand)
1 tablespoon dark rum (optional)
1/2 cup chopped dried dates
1 large egg
1/2 cup all-purpose flour
1 tablespoon finely grated ginger
1/4 cup granulated sugar
1/4 cup heavy cream
1/2 teaspoon kosher salt
a pinch of kosher salt
1/2 cup light brown sugar, lightly packed
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon unsalted butter
1/2 teaspoon vanilla bean paste (extract may be substituted)
1/3 cup water
Equipment:
oven
pot
food processor
mixing bowl
whisk
frying pan
Cooking instruction summary:
To make the Sticky Toffee Cakes:Preheat the oven to 350 degrees F and generously grease and flour (4) 8-ounce wide-mouth jelly jars.Place the dates in a small pot, along with the rum. Heat over medium high heat until boiling, then reduce the heat and simmer for 5 minutes or until the dates are softened. Remove from heat and stir in the baking soda. Transfer the mixture to a food processor or mini chopper and process until smooth.Cream the butter and brown sugar in a large mixing bowl. Add the egg, ginger, and vanilla, and mix until combined. Scrape the bottom and sides of the bowl with a silicone spatula, then stir in thereserved date mixture,flour, baking powder, and salt. Divide the mixture equally between the prepared jars, and bake for 35 minutes, or until a cake tester comes out clean or with a few moist crumbs.Cool slightly and top with warm Butter Rum Sauce.To make the Butter Rum Sauce:Place the sugar and water in a small pot and cook over medium-high heat, occasionally swirling the pan, until it turns a deep amber color. Reduce the heat to low and whisk in the cream. Stir in the butter and salt, and remove from the heat. Add the dark rum and transfer the mixture to a heat safe vessel to cool for about 15 minutes before serving.
Step by step:
1. To make the Sticky Toffee Cakes:Preheat the oven to 350 degrees F and generously grease and flour (
2. 8-ounce wide-mouth jelly jars.
3. Place the dates in a small pot, along with the rum.
4. Heat over medium high heat until boiling, then reduce the heat and simmer for 5 minutes or until the dates are softened.
5. Remove from heat and stir in the baking soda.
6. Transfer the mixture to a food processor or mini chopper and process until smooth.Cream the butter and brown sugar in a large mixing bowl.
Add the egg, ginger, and vanilla, and mix until combined. Scrape the bottom and sides of the bowl with a silicone spatula, then stir in thereserved date mixture,flour, baking powder, and salt. Divide the mixture equally between the prepared jars, and bake for 35 minutes, or until a cake tester comes out clean or with a few moist crumbs.Cool slightly and top with warm Butter Rum Sauce.To make the Butter Rum Sauce
1. Place the sugar and water in a small pot and cook over medium-high heat, occasionally swirling the pan, until it turns a deep amber color. Reduce the heat to low and whisk in the cream. Stir in the butter and salt, and remove from the heat.
2. Add the dark rum and transfer the mixture to a heat safe vessel to cool for about 15 minutes before serving.
Nutrition Information:
covered percent of daily need
