Australian Sticky Toffee Pudding Recipe
Servings: 6
Ingredients
- 1 c. Dates (180g) -- pitted and Minced
- 1 tsp Bicarbonate of soda
- 1 c. Boiling water
- 2 Tbsp. Butter
- 1 c. Soft brown sugar
- 2 x Large eggs
- 1 1/2 c. Self-raising flour-sifted
- 1 c. Soft brown sugar
- 3/4 c. Light whipping cream.
- 1/2 tsp Vanilla
- 2 Tbsp. Butter
Directions
- Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top and leave to stand. Cream butter and sugar till pale, then add in Large eggs one at a time, heating well after each addition. Gently mix in sifted flour, stir in the date mix, and pour into a lightly buttered 18cm or possibly 7" square or possibly round cake tin. Bake in a preheated oven (180 C) for 30-40 min, till an inserted skewer comes clean. Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five min. Set aside till ready to serve, then quickly reheat when needed.
- Cut pudding into squares and place each square in the centre of a hot dinner plate. Pour warm toffee sauce over each square and serve with fresh cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 524 | |
| Calories from Fat 123 | 23% |
| Total Fat 14.01g | 18% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 315mg | 13% |
| Potassium 411mg | 12% |
| Total Carbs 102.12g | 27% |
| Dietary Fiber 2.6g | 9% |
| Sugars 97.55g | 65% |
| Protein 3.27g | 5% |
