Photo: Sorin Gheorghita
Sticky toffee pudding
13 ingredients
30 min + 1 hr
Serves 6-8
openrecipes
Puddings don’t get more gloriously indulgent than this one. I love the fact that this Cumbrian classic is not just about sweetness: there are lots of rich and nutty flavours in there too, making it the perfect pud after Sunday lunch on a cold winter’s day.
Estimated Nutrition (whole recipe, rough)
801
Calories
20g
Protein
23g
Fat
127g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fudge | not in our table | 0 |
| Macadamia | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g/6oz stoned dates
- 1 tsp bicarbonate of soda
- 75g/2½oz unsalted butter
- 150g/5½oz soft dark brown sugar
- 2 medium free-range eggs
- 175g/6oz self-raising flour
- ½ tsp baking powder
- 2 tbsp fudge
- 75g/2½oz macadamia
- or ice creamcream
- 100g/3½oz unsalted butter
- 150g/5½oz soft dark brown sugar
- 150ml/5fl oz double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes