Sticky Toffee Pudding by @cedriklorenzen

1h8

5 servings

🌴

340 g

Pitted dates

🫙

7 g

Baking powder

🫙

3 g

Bicarbonate of soda

🍬

75 g

Dark brown sugar

🧈

88 g

Unsalted butter

🥚

3

Eggs

🌾

330 g

Plain flour

🧈

100 g

Butter

🍬

130 g

Soft light brown sugar

🥛

130 ml

Double cream

💧

Water

🥛

Cream

🍨

Vanilla ice cream

  1. Place
    • Pitted dates
    • Water

    Place the pitted dates in a pot, add boiling water, and let them become soft before blending quickly.

  2. Whisk
    • Eggs
    • Dark brown sugar

    Whisk together the eggs and dark brown sugar.

  3. Add
    • Unsalted butter

    Add the melted unsalted butter and mix well.

  4. Add
    • Plain flour
    • Pitted dates
    • Dark brown sugar

    Add the dry ingredients (plain flour, baking powder, bicarbonate of soda) and stir in the date puree, mixing until well combined.

  5. Pour

    Pour the mixture into a lined baking tray and bake at 170°C for approximately 45-50 minutes.

  6. Combine
    • Butter
    • Soft light brown sugar
    • Double cream

    Combine all the sauce ingredients (butter, soft light brown sugar, dark brown sugar, double cream) in a saucepan and bring to a simmer over medium-low heat.

  7. Step

    Once well combined, remove the sauce from the heat and keep it warm.

  8. Serve
    • Cream
    • Vanilla ice cream

    Serve each portion of the sticky toffee pudding with cream and a scoop of vanilla ice cream.

  9. Drizzle

    Drizzle the warm sauce generously over the pudding before serving.

Sticky Toffee Pudding by @cedriklorenzen

1h8

5 servings

🌴

340 g

Pitted dates

🫙

7 g

Baking powder

🫙

3 g

Bicarbonate of soda

🍬

75 g

Dark brown sugar

🧈

88 g

Unsalted butter

🥚

3

Eggs

🌾

330 g

Plain flour

🧈

100 g

Butter

🍬

130 g

Soft light brown sugar

🥛

130 ml

Double cream

💧

Water

🥛

Cream

🍨

Vanilla ice cream

Preparation Steps

  1. Step 1/9

    Place the pitted dates in a pot, add boiling water, and let them become soft before blending quickly.

    🌴Pitted dates
    💧Water
    🍲Pot

  2. Step 2/9

    Whisk together the eggs and dark brown sugar.

    🥚Eggs
    🍬Dark brown sugar
    🥄Whisk
    🥣Mixing bowl

  3. Step 3/9

    Add the melted unsalted butter and mix well.

    🧈Unsalted butter
    🥣Mixing bowl

  4. Step 4/9

    Add the dry ingredients (plain flour, baking powder, bicarbonate of soda) and stir in the date puree, mixing until well combined.

    🌾Plain flour
    🫙Baking powder
    🫙Bicarbonate of soda
    🌴Pitted dates
    🥣Mixing bowl

  5. Step 5/9

    Pour the mixture into a lined baking tray and bake at 170°C for approximately 45-50 minutes.

    🍳Baking tray

  6. Step 6/9

    Combine all the sauce ingredients (butter, soft light brown sugar, dark brown sugar, double cream) in a saucepan and bring to a simmer over medium-low heat.

    🧈Butter
    🍬Soft light brown sugar
    🍬Dark brown sugar
    🥛Double cream
    🍲Saucepan

  7. Step 7/9

    Once well combined, remove the sauce from the heat and keep it warm.

    🍲Saucepan

  8. Step 8/9

    Serve each portion of the sticky toffee pudding with cream and a scoop of vanilla ice cream.

    🥛Cream
    🍨Vanilla ice cream

  9. Step 9/9

    Drizzle the warm sauce generously over the pudding before serving.

Composition

Ingredients

Types

Fruits, Baking, Sweeteners, Dairy, Eggs, Grains, Liquids

Ingredients

Pitted dates, Baking powder, Bicarbonate of soda, Dark brown sugar, Unsalted butter, Eggs, Plain flour, Butter, Soft light brown sugar, Double cream, Water, Cream, Vanilla ice cream

Notes

Dark brown sugar (for the sponge), Unsalted butter (melted, for the sponge), Double cream (for the sauce), Water (boiling water, no amount given, used to soften the dates), Cream (to serve, no amount given)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, soy-free

Calories

580 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 78g, Fat: 27g, Fiber: 3g, Sugars: 52g

Nutritional Information

Minerals

Sodium: 320mg, Potassium: 420mg, Calcium: 110mg, Iron: 2mg

Vitamins

Vitamin A: 220mcg, Vitamin B6: 0.2mg, Folate: 30mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

48 minutes

Overall

1 hour 8 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Pot, Whisk, Mixing bowl, Baking tray, Saucepan

Appliances

Blender, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Dinner Party, Comfort Dessert

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Moist, Sticky, Gooey, Soft

Flavors

Sweet, Caramel, Toffee, Rich, Date

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

sponge (undressed) : 3-4 days (store in an airtight container,cover tightly to retain moisture), sauce : up to 1 week (store in a sealed jar or container,reheat gently before serving), assembled/plated dessert : same day (best served fresh and warm,ice cream will melt if not eaten promptly), sponge (frozen) : up to 2 months (wrap tightly in plastic wrap and foil,thaw and reheat before serving with sauce)