Photo: Sorin Gheorghita
Sticky toffee pudding with hazelnut toffee sauce
16 ingredients
30 min + 2 hr
Serves 6
openrecipes
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 |
| Water | not in our table | 0 |
| Hazelnut | 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
- 350g/12¼oz dates
- 300ml/10½fl oz boiling water
- 100g/3½oz butter
- 300g/10½oz brown sugar
- 3 eggs
- 400g/14¼oz self-raising flour
- ½ tsp bicarbonate of soda
- pouring cream
- 600ml/21¼fl oz cream
- 250g/8¾oz brown sugar
- 100g/3½oz butter
- 30g/1¼oz hazelnuts
- large mixing bowl
- whisk
- blender
- baking tin 30 X 6cm (12 x 2½in)
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