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Sticky Toffee Pudding
A moist, luscious sponge flavored with dates and served with a rich, rum-spiced toffee sauce.
Baking
Vegetarian
Dessert
Sweet
British
Estimated Nutrition
Calories
807
kcal / serving
4842.1 kcal total
Carbs
80.8
g
per serving
484.5 g total
Fat
50.9
g
per serving
305.2 g total
Protein
6.6
g
per serving
39.8 g total
Cook Time
15
minutes
Serves
6
puddings
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
0.5
tsp
Bicarbonate Of Soda
175
g
Dark Muscovado Sugar
175
g
Self-Raising Flour
Sifted
1
tsp
Baking Powder
100
g
Caster Sugar
CondimentsSauces
2
tbsp
Ginger Syrup
Dairy
175
g
Butter
Soft, plus extra for greasing
2
piece
Eggs
Free-range
100
g
Unsalted Butter
100
ml
Double Cream
Fruits
175
g
Medjool Dates
Stoned and chopped roughly
Liquids
300
ml
Water
Boiling
1
tbsp
Dark Rum
Method
1
Preheat the oven to 180°C and grease six ramekins with butter.
2
Cover dates with 300ml boiling water and stir in bicarbonate of soda until dissolved.
3
Beat butter and muscovado sugar until pale and fluffy before mixing in eggs.
4
Mix in sifted flour and baking powder followed by the date mixture.
5
Spoon batter into ramekins and bake on a tray for 15 minutes until firm.
6
Heat sauce ingredients together in a pan and whisk in cream once butter melts.
7
Turn puddings onto plates and drizzle with the toffee sauce.