Sticky Toffee Pudding
If you want to add more lacto ovo vegetarian recipes to your recipe box, Sticky Toffee Pudding might be a recipe you should try. One portion of this dish contains about 6g of protein, 35g of fat, and a total of 695 calories. This recipe serves 8. For $1.01 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. A mixture of vanillan extract, butter, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It works best as a dessert, and is done in roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, you might also like recipes such as Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce, Sticky Toffee Pudding with Port Toffee Sauce, and Sticky Toffee Pudding.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 teaspoons baking powder
2 sticks butter
1 tablespoon dark corn syrup
8 ounces pitted dates, finely chopped
2 eggs
1 1/2 cups all-purpose flour
1 cup heavy cream
1 cup light brown sugar, packed
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/2 cup boiling water
Equipment:
oven
bowl
blender
cake form
sauce pan
skewers
aluminum foil
Cooking instruction summary:
- Preheat the oven to 350 degrees.
- 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.
- Mix the flour, remaining 1 teaspoon baking powder and salt in a bowl and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut into wedges and serve with additional sauce poured on each slice.
Step by step:
1. Preheat the oven to 350 degrees.
2. Put the chopped dates into a bowl and sprinkle over 1 teaspoon of the baking powder.
3. Pour over the boiling water and stir slightly. Leave to soak until soft and cooled.
4. Mix the flour, remaining 1 teaspoon baking powder and salt in a bowl and set aside.In the bowl of a mixer, cream the butter and sugar until light and creamy.
5. Add the eggs, one at a time, mixing well after each addition. Beat in the corn syrup and vanilla.
6. Add the date mixture and the flour mixture and beat until just mixed.
7. 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.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.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.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.Invert the saucy cake onto a platter.
8. Pour about a 1/2 cup more sauce over the cake and let it soak in for a few minutes.
9. Cut into wedges and serve with additional sauce poured on each slice.
Nutrition Information:
covered percent of daily need
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