Sticky Toffee Pudding
Recipe: #23049
March 04, 2016
Categories: Desserts, Puddings, Eggs, Dates, Australian, British, Birthday, Easter, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner Oven Bake, No Eggs, Vegetarian, , more
"I found this recipe in the "Weekly Times" paper. The stout adds such a wonderful rich flavour to the pudding. Served with the sauce and a little whipped cream, this is so delicious."
Original is 7 servings
Ingredients
-
-
-
- FOR CARAMEL SAUCE INGREDIENTS
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (275.9 g)
- Calories 848.6
- Total Fat - 30.7 g
- Saturated Fat - 18.6 g
- Cholesterol - 178.3 mg
- Sodium - 615.6 mg
- Total Carbohydrate - 136.2 g
- Dietary Fiber - 4.3 g
- Sugars - 97.8 g
- Protein - 9.6 g
- Calcium - 141.4 mg
- Iron - 1.6 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oven to 180C. Boil the beer in a large saucepan. Stir in the baking soda and dates. Remove from the heat and let cool. Transfer the date mixture to a food processor and puree until smooth.
Step 2
Stir the flour, cinnamon, baking powder, nutmeg and salt in a bowl. Using a mixer fitted with a whisk, beat the sugar, butter and vanilla until fluffy. Add the eggs one at a time, beating well after each addition. With the motor running, slowly add the dry ingredients, alternating with the reserved date mixture, until a smooth batter forms; pour into a greased 23cm x 33cm baking tin.
Step 3
Bake until a toothpick inserted into the pudding comes out clean, about 30 minutes.
Step 4
To make the caramel sauce: Simmer the sugar, butter and vanilla bean and seeds in a large saucepan over medium until the sugar is dissolved, about 5 minutes.
Step 5
Remove from the heat and stir in the cream, lemon juice and salt. Strain the sauce and set aside to cool.
Step 6
To serve, cut the pudding into pieces and drizzle with sauce.
Tips
No special items needed.
0 Reviews
You'll Also Love
