Recipe courtesy of Gale Gand
Sticky Toffee Pudding
- Level: Easy
- Yield: 9 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 528
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 80
- Dietary Fiber
- 1
- Sugar
- 48
- Protein
- 7
- Cholesterol
- 120
- Sodium
- 402
Ingredients
2 1/2 cups water
1 (10-ounce container) pitted dates, chopped
2 teaspoons baking soda
1/2 cup (1 stick) unsalted butter
1 1/3 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups unsifted all-purpose flour
2 teaspoons baking powder
1 cup brown sugar
1/3 cup butter
1/3 cup half and half
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.