Sticky Toffee Pudding
with Pecans and CaramelCalories
:
1110 kcalProtéines
:
9g protéinesDurée de préparation
:
1 heureDifficulty
:
FacileMélangeur à main req
Allergènes:
- Oeuf
- Pacanes
- Lait
- Blé
- Avoine
- Arachides
- Moutarde
- Sésame
- Crustacés
- Sulfites
- Soya
- Oeuf
- Blé
- Poisson
- Triticale
- Noix
- Lait
- Peut contenir des traces d’allergènes
- Gluten
.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 4 personnes
6 g
Bicarbonate de soude
(Peut contenir : Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait)
1.7 g
Espresso en poudre
2 pièce(s)
Œuf
(Contient : Oeuf)
56 g
Pacanes
(Contient : Pacanes Peut contenir : Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde)
1 tasse(s)
Cassonade
(Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
56 ml
Crème
(Contient : Lait)
153 g
Beurre non salé
(Contient : Lait)
300 g
Mélange à pâtisserie vanille
(Contient : Blé, Lait Peut contenir : Poisson, Sésame, Moutarde, Sulfites, Oeuf, Noix, Crustacés, Gluten, Arachides, Soya)
224 g
Dattes, hachées
(Contient : Avoine)
Non inclus dans la livraison
½ cc
Sel*
Valeurs nutritionnelles
Énergie (kcal)1110 kcal
Graisses50 g
dont saturés24 g
Glucides158 g
dont sucres120 g
Fibres4 g
Protéines9 g
Cholestérol190 mg
Sel1520 mg
Gras Trans1 g
Potassium3800 mg
Calcium450 mg
Fer30.5 mg
Référez-vous à l'étiquette du produit pour les informations complètes sur les ingrédients et allergènes
Instructions
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.
