Sticky Toffee Pudding by @millsandbuns

30 min
Medium

1 serving

🌴

25 g

Dates

💧

30 ml

Water

🥄

0.6 g

Baking Soda

🧈

10 g

Butter

🤎

10 g

Brown Sugar

🍯

5 ml

Treacle

🌼

2.5 ml

Vanilla Extract

🥣

15 g

Yogurt

🌾

25 g

Flour

🥄

1 g

Baking Powder

🌿

0.3 g

Cinnamon

Preparation Steps

  1. Step 1/10

    Place the 25 g pitted dates and 1/8 teaspoon baking soda in a mixing bowl.

    pitted dates
    baking soda
    🥣mixing bowl
    🥄measuring spoons

  2. Step 2/10

    Pour 30 ml hot water over the dates. Cover the bowl and leave for about 10 minutes, until the dates are very soft.

    hot water
    pitted dates
    🥣mixing bowl
    🫙lid

  3. Step 3/10

    Whisk the 10 g softened butter, 10 g brown sugar, and 15 g yogurt in a second mixing bowl until smooth.

    butter
    brown sugar
    yogurt
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Stir the 1 teaspoon treacle and 1/2 teaspoon vanilla extract into the butter mixture until fully combined.

    treacle
    vanilla extract
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring spoons

  5. Step 5/10

    Mash the softened dates and soaking liquid with a fork until a smooth, thick date paste forms.

    pitted dates
    hot water
    🥣mixing bowl
    🍴fork

  6. Step 6/10

    Mix the date paste into the butter mixture until the batter is evenly brown and smooth.

    pitted dates
    butter
    brown sugar
    yogurt
    treacle
    vanilla extract
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Add the 25 g wheat flour, 1/4 teaspoon baking powder, and 1/8 teaspoon ground cinnamon to the wet mixture.

    wheat flour
    baking powder
    ground cinnamon
    🥣mixing bowl
    🥄measuring spoons
    ⚖️kitchen scale

  8. Step 8/10

    Fold the dry ingredients into the batter with a rubber spatula just until no dry flour remains.

    wheat flour
    baking powder
    ground cinnamon
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/10

    Transfer the batter into one 3-inch ramekin, leaving a little room at the top for rising.

    🍮3-inch ramekin
    🥄rubber spatula

  10. Step 10/10

    Bake the pudding at 180°C / 350°F for 15 minutes, until a skewer inserted into the center comes out clean.

    🍮3-inch ramekin
    📍skewer

Composition

Ingredients

Types

Leavening agent, Dairy, Sweetener, Flavoring

Ingredients

Dates, Water, Baking soda, Butter, Brown sugar, Treacle, Vanilla extract, Yogurt, Flour, Baking powder, Cinnamon

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

305 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 54g, Total fat: 8g, Saturated fat: 5g, Fiber: 3g, Sugars: 35g

Nutritional Information

Minerals

Calcium: 75mg, Iron: 1.5mg, Potassium: 310mg, Sodium: 210mg

Vitamins

Vitamin A: 110mcg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, lid, whisk, fork, rubber spatula, 3-inch ramekin, measuring spoons, kitchen scale, skewer

Appliances

oven

Type

Type

Type Of Dish

Dessert

Occasions

Winter, Fall, Holiday, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Moist, Soft, Sticky, Tender

Flavors

Sweet, Buttery, Caramel-like, Fruity, Warm spice

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Keep in a cool, dry place), fridge : 3 days (Store in an airtight container,Reheat until warm before serving), freezer : 2 months (Cool completely before freezing,Wrap tightly or use a freezer-safe airtight container,Thaw in the fridge before reheating)