Sticky Toffee Pudding Cake Recipe | My Recipe Time

Sticky Toffee Pudding Cake Recipe 

Sticky Toffee Pudding Cake Recipe | My Recipe Time is an English dessert consisting of a very moist sponge cake, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.A popular variation using dates, known as a sticky date pudding in Australia and New Zealand, is considered a modern take on a British classic by various British experts,alongside bread and butter pudding, jam roly-poly and spotted dick puddings.

Prep:25 mins
Cook:30 mins
Additional:10 mins
Total:1 hr 5 mins
Servings:9
Yield:1 8-inch cake
Sticky Toffee Pudding Cake Recipe

Ingredients

1¾ cups pitted, chopped dates
1 teaspoon baking soda
¾ cup boiling water
⅓ cup butter
¾ cup white sugar
2 eggs, beaten
1 ⅛ cups self-rising flour
¾ cup packed brown sugar
⅓ cup butter
⅔ cup evaporated milk
1 teaspoon vanilla extract

Directions

 Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

 Step 2
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

 Step 3
Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.

 Step 4
Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.

 Step 5
Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.

 Step 6
To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

Nutritional Information

Sticky Toffee Pudding Cake
Servings Per Recipe: 9
Calories: 432.9
% Daily Value *
Protein: 5.1g
10 %
Carbohydrates: 69.7g
23 %
Exchange Other Carbs: 4.5
Dietary Fiber: 2.7g
11 %
Sugars: 54.6g
Fat: 16.4g
25 %
Saturated Fat: 9.9g
49 %
Cholesterol: 82.9mg
28 %
Vitamin A Iu: 520.7IU
10 %
Niacin Equivalents: 2.3mg
18 %
Vitamin B6: 0.1mg
6 %
Vitamin C: 0.5mg
1 %
Folate: 43.5mcg
11 %
Calcium: 138.6mg
14 %
Iron: 1.4mg
8 %
Magnesium: 23.3mg
8 %
Potassium: 308mg
9 %
Sodium: 476.8mg
19 %
Thiamin: 0.1mg
15 %
Calories From Fat: 147.8
Percent Of Calories From Carbs: 62
Percent Of Calories From Fat: 32
Percent Of Calories From Protein: 4
Percent Of Calories From Sat Fat: 19
*
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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