Recipe courtesy of Gale Gand
Recipe courtesy of Gale Gand
Watch how to make this recipe.
Sticky Toffee Pudding
Getting reviews...
- Level: Easy
- Yield: 9 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 528
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 1 g
- Sugar
- 48 g
- Protein
- 7 g
- Cholesterol
- 120 mg
- Sodium
- 402 mg
- Level: Easy
- Yield: 9 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 528
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 1 g
- Sugar
- 48 g
- Protein
- 7 g
- Cholesterol
- 120 mg
- Sodium
- 402 mg
Ingredients
Directions
- Preheat oven to 325 degrees. Grease a 13 x 9 x 2-inch baking pan. Line bottom with waxed paper or parchment. Grease paper.
- Place date pieces in a pot with water and bring to a boil. Stir in soda and set aside. Cream butter then add sugar and beat until creamed. Continue beating, adding eggs 2 at a time, mixing until fluffy, add vanilla. Mix in flour and baking powder, alternating with dates. Bake in a 325 degree oven until firm, about 40-45 minutes, cool in pan on a wire rack. Invert cake onto rack; remove paper; invert cake again. Cover and chill. Cut out triangles. Cover with sauce. Warm to order-1 minute in microwave.
- For sauce, add last 4 ingredients together and boil 3 minutes. Garnish with caramelized pears and dried pear chips.
Looking for Something Else?
Related Pages
- Warm Sticky Figgy Pudding Recipe
- Easy Sticky-Toffee Dessert Recipe
- English Sticky Toffee Pudding Recipe
- Berry Pudding Recipe
- Sticky Date Toffee Pudding Recipe
- Instant Pot Sticky Toffee Pudding Recipe
- Slow-Cooker Sticky-Toffee Pudding Recipe
- Warm Pumpkin Sticky Toffee Pudding with Vanilla...
- Pine Nut Sticky Toffee Pudding with...