Sticky Toffee Pudding

Sticky Toffee Pudding
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 463.7
  • Total Fat: 23.9 g
  • Cholesterol: 88.6 mg
  • Sodium: 256.0 mg
  • Total Carbs: 61.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.9 g

View full nutritional breakdown of Sticky Toffee Pudding calories by ingredient
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Introduction

Extremely Decadent Extremely Decadent
Number of Servings: 8

Ingredients

    2 Sticks Unsalted Butter
    1.25 Cups Brown Sugar
    2 T. Corn Starch
    7/8 Cup Self Rising Flour
    1/3 Cup Water
    1 Cup Pitted Chopped Dates
    1 Large Egg

Directions

Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan.
Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat 5 minutes.
Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Beat in egg until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined. Add dates and mix until just combined well.
Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes.
Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt. Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes. Remove from heat and cover.
Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 minutes.
Run a thin knife around edge of pan. Invert a plate over pudding and invert pudding onto plate. Pour remaining warm sauce over pudding and serve immediately.
Cooks' note:
Pudding, soaked with half of sauce, can stand at room temperature up to 2 hours. Reheat in pan in a 300°F oven 10 minutes. Warm remaining sauce before pouring over pudding.

Number of Servings: 8

Recipe submitted by SparkPeople user AKHILA1.

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