Sticky Toffee Pudding
Serves 10-12 | with Toffee Sauce and Toasted PecansCalories
:
1110 kcalProtein
:
9g proteinTotal
:
1 hourDifficulty
:
EasyUse: Hand-Blender
Allergens:
- Egg
- Pecans
- Milk
- Wheat
- Oats
- Peanuts
- Mustard
- Sesame
- Crustaceans
- Sulphites
- Soy
- Egg
- Wheat
- Fish
- Triticale
- Tree nuts
- Milk
- May contain traces of allergens
- Gluten
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 4 people
6 g
Baking Soda
(May be present: Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
1.7 g
Espresso Powder
2 unit(s)
Egg
(Contains: Egg)
56 g
Pecans
(Contains: Pecans May be present: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
1 cup
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
56 mL
Cream
(Contains: Milk)
153 g
Unsalted Butter
(Contains: Milk)
300 g
Vanilla Baking Mix
(Contains: Wheat, Milk May be present: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)
224 g
Dates, chopped
(Contains: Oats)
Not included in your delivery
½ tsp
Salt*
Nutrition facts
Calories1110 kcal
Fat50 g
Saturated Fat24 g
Carbohydrate158 g
Sugar120 g
Dietary Fiber4 g
Protein9 g
Cholesterol190 mg
Sodium1520 mg
Trans Fat1 g
Potassium3800 mg
Calcium450 mg
Iron30.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, preheat the oven to 350°F. Boil a kettle or medium pot of water.
- To a heat-proof, tall-sided container or measuring cup, add 1 1/2 tsp baking soda, dates and espresso powder. (TIP: If you don't like coffee, you can omit the espresso powder!)
- Carefully pour 1 cup boiling water over date mixture, then stir to combine. Let sit for 10-15 min.
- Using a handheld blender, blend for 1-2 min, until it's a smooth, uniform paste. (NOTE: If you don't have a handheld blender, transfer mixture to a regular blender.)
2
- While dates rehydrate, on an unlined baking sheet, arrange pecans in a single layer.
- Toast in the middle of the oven for 6-7 min, flipping once halfway through cooking.
- Transfer to a small bowl.
- Grease a 12-cup muffin tin with cooking spray or oil.
3
- In a small microwavable bowl, melt butter medallions for 30 sec. (TIP: You can also melt butter in a small pot on the stove.)
- To a large bowl, add blended date mixture and eggs. Whisk to combine.
- Add 1 3/4 cups vanilla baking mix and 1/2 tsp salt. Using a spatula, combine thoroughly.
- Add melted butter, then stir to combine.
4
- Divide batter equally between muffin cups.
- Bake in the middle off the oven for 20-30 min, until a toothpick inserted into the centre of the cake comes out mostly clean.
- While puddings bake, in a medium pot over medium, melt remaining butter.
- Once melted, add brown sugar and cream. Simmer for 4-5 min, until combined and sugar has dissolved.
- Reduce heat to low to keep warm. (TIP: If toffee sauce splits, add 1 tbsp water and whisk to bring it back together!)
5
- Line a baking sheet with parchment paper.
- Once puddings are cooked through, turn puddings out of the muffin tin and onto the prepared sheet, top-sides down.
- Top each pudding with 1 tbsp toffee sauce.
- Return to the middle of the oven for 7-8 min, until sauce becomes sticky. (NOTE: Keep remaining sauce on low on the stove until ready to serve!)
6
- To serve, pour 1/2 tbsp toffee sauce onto each dessert plate.
- Place pudding on top.
- Spoon more toffee sauce over top, then sprinkle with toasted pecans.
