Sticky Toffee Pudding - HOLIDAY FOODIE COLLAB
A soft date-studded cake served with warm toffee sauce and vanilla ice cream. Cosy, comforting, indulgent.
Learn how to make Sticky Toffee Pudding part of the Holiday Foodie Collab featuring over 10 awesome YouTube Channels!
Ingredients
| For pudding/cake: | ||
| Unsalted butter | 85 Gram (6 tbsp) | |
| Soft dates | 225 Gram , pitted and finely chopped (such as medjool) | |
| Hot coffee | 250 Milliliter (1 cup, 1 cup boiling water mixed with 1 | |
| All purpose flour | 225 Gram (1 1/2 cup) | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Unsalted butter | 85 Pound (6 tbsp) | |
| Brown sugar | 125 Pound (3/4 cup, I used dark Muscovado but light is fine too) | |
| Eggs | 2 | |
| Vanilla extract | 1 Teaspoon | |
| For toffee sauce: | ||
| Unsalted butter | 125 Gram (1/2 cup) | |
| Brown sugar | 170 Gram (1 cup) | |
| Heavy cream | 900 Milliliter (3/4 cup) | |
| Salt | 1 Teaspoon | |
| Vanilla | 1 Teaspoon (didn't add it in the video, but I always like adding vanilla in desserts) |
Directions
Please watch the video for directions!
Recipe Summary
Nutrition Facts
Serving size
Calories 49531Calories from Fat 27938
% Daily Value*
Total Fat 3179 g4890.8%
Saturated Fat 2012 g10060%
Trans Fat 0 g
Cholesterol
Sodium 942 mg39.25%
Total Carbohydrates 5709 g1903%
Dietary Fiber %
Sugars 5689 g
Protein 38 g76%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
