Sticky toffee pudding

Sticky toffee pudding might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 480 calories. For 62 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 15. 43 people were impressed by this recipe. It is brought to you by A Dash of Compassion. A mixture of AP flour, dates, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 19%, this dish is not so excellent. Try Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce, Sticky Toffee Pudding with Port Toffee Sauce, and Sticky Toffee Pudding for similar recipes.

Servings: 15

 

Ingredients:

3 cups AP flour

1 tsp baking powder

1/2 tsp baking soda

2 1/2 cups brown sugar

1 cup vegan butter

2 cups chopped dates

2 cups powdered sugar

1/2 tsp salt

1 cup vanilla soy creamer (or plain soy creamer + 1/2 tsp vanilla extract)

1/4 cup soymilk

2 cups water

1 tsp white vinegar

Equipment:

food processor

sauce pan

blender

hand mixer

wooden spoon

bowl

frying pan

toothpicks

whisk

Cooking instruction summary:

Combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool. Puree in a blender or food processor until smooth.Combine the flour, baking powder, baking soda and salt in a bowl.In a separate large bowl, combine the sugar and vegan butter and beat with a wooden spoon until fluffy (I use an electric mixer). Beat in the soymilk and vinegar.Stir in the flour mixture and date mixture and mix until smooth.Pour the batter into an oiled 9 x 13-inch pan. Bake at 350 degrees for about 35 minutes, or until the cake is light brown and a toothpick inserted in to the centre comes out clean.Combine the sugar, vegan butter and half of the soy creamer in a medium saucepan and mix well. Bring toa boil, stirring often. Remove from heat and let cool slightly.Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract.Poke holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake. Cut the cake into 3-inch squares. Keep the remaining sauce hot and spoon it over the warm cake. Sprinkle with chopped walnuts, if desired. Store leftover sauce and cake tightly covered in the refrigerator.

 

Step by step:


1. Combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool. Puree in a blender or food processor until smooth.

2. Combine the flour, baking powder, baking soda and salt in a bowl.In a separate large bowl, combine the sugar and vegan butter and beat with a wooden spoon until fluffy (I use an electric mixer). Beat in the soymilk and vinegar.Stir in the flour mixture and date mixture and mix until smooth.

3. Pour the batter into an oiled 9 x 13-inch pan.

4. Bake at 350 degrees for about 35 minutes, or until the cake is light brown and a toothpick inserted in to the centre comes out clean.

5. Combine the sugar, vegan butter and half of the soy creamer in a medium saucepan and mix well. Bring toa boil, stirring often.

6. Remove from heat and let cool slightly.

7. Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract.Poke holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake.

8. Cut the cake into 3-inch squares. Keep the remaining sauce hot and spoon it over the warm cake. Sprinkle with chopped walnuts, if desired. Store leftover sauce and cake tightly covered in the refrigerator.


Nutrition Information:

Quickview
480k Calories
3g Protein
14g Total Fat
87g Carbs
1% Health Score
Limit These
Calories
480k
24%

Fat
14g
22%

  Saturated Fat
8g
51%

Carbohydrates
87g
29%

  Sugar
65g
73%

Cholesterol
32mg
11%

Sodium
255mg
11%

Get Enough Of These
Protein
3g
7%

Selenium
10µg
14%

Vitamin B1
0.21mg
14%

Folate
51µg
13%

Manganese
0.25mg
12%

Vitamin B3
1mg
10%

Iron
1mg
9%

Fiber
2g
9%

Vitamin B2
0.15mg
9%

Vitamin A
398IU
8%

Potassium
277mg
8%

Phosphorus
77mg
8%

Calcium
68mg
7%

Copper
0.1mg
5%

Magnesium
17mg
4%

Vitamin E
0.6mg
4%

Vitamin B6
0.07mg
3%

Vitamin B5
0.29mg
3%

Vitamin K
2µg
2%

Zinc
0.28mg
2%

Vitamin D
0.27µg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Related Videos:

Sticky Toffee Pudding Recipe - HOLIDAY FOODIE COLLAB

 

STICKY TOFFEE PUDDING RECIPE!

 

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