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Sticky toffee pudding

Sticky toffee pudding

Sticky toffee pudding

With loads of lovely sauce

  • Germany
  • UK

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With loads of lovely sauce

Serves 8

Cooks In45 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 586 29%

  • Fat 32.2g 46%

  • Saturates 18.8g 94%

  • Sugars 57.8g 64%

  • Salt 0.64g 11%

  • Protein 5.4g 11%

  • Carbs 74.1g 29%

  • Fibre 1.8g -

Of an adult's reference intake

Ingredients

  • 225 g fresh dates , stoned
  • 1 teaspoon bicarbonate of soda
  • 85 g unsalted butter , softened
  • 170 g caster sugar
  • 2 large free-range eggs
  • 170 g self-raising flour
  • ¼ teaspoon ground mixed spice
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons Ovaltine
  • 2 tablespoons natural yoghurt
  • For the toffee sauce
  • 115 g unsalted butter
  • 115 g light muscovado sugar
  • 140 ml double cream

Recipe From

Jamie's Dinners

Method

  1. Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.
  2. While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.


Watch the video: Sticky Toffee Pudding (July 2021).