English Sticky Toffee Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,100 cal. | (52 %) | ||
| Protein | 15.51 g | (16 %) | ||
| Fat | 57.17 g | (49 %) | ||
| Carbohydrates | 134.03 g | (89 %) | ||
| Sugar added | 43.66 g | (175 %) | ||
| Roughage | 5.05 g | (17 %) |
| Vitamin A | 366.83 mg | (45,854 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.91 mg | (24 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 2.58 mg | (22 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 15.16 μg | (5 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Biotin | 1.07 μg | (2 %) | ||
| Vitamin B₁₂ | 0.54 μg | (18 %) | ||
| Vitamin C | 2.64 mg | (3 %) | ||
| Potassium | 695.8 mg | (17 %) | ||
| Calcium | 237.4 mg | (24 %) | ||
| Magnesium | 113.2 mg | (38 %) | ||
| Iron | 7.32 mg | (49 %) | ||
| Iodine | 25.37 μg | (13 %) | ||
| Zinc | 1.63 mg | (20 %) | ||
| Saturated fatty acids | 31.47 g | |||
| Cholesterol | 156.1 mg |
Ingredients
- For the pudding
- 2 ½ ozs dried Date
- 2 ozs dried Plum
- 2 ozs raisins
- ½ tsp baking soda
- 4 Tbsps soft butter
- 6 ozs brown sugar
- 1 egg
- 8 ozs Pastry flour
- 1 generous pinch cinnamon
- 1 Tbsp cocoa powder
- 1 Tbsp Vanilla bean
- 1 tsp Baking powder
- butter (for the pan)
- For the sauce
- 10 ozs Whipped cream
- 4 ozs Dark chocolate
- 2 Tbsps Whiskey
- 3 Tbsps chopped Brazil nut
Preparation steps
Preheat the oven to 180°C / 350°F.
Mix prunes, dates and raisins in a pot with 1 cup of boiling water and leave for 1 hour, then drain and reserve liquid. Chop fruit coarsely and place 2 tablespoons of reserved liquid aside. Dissolve baking soda in reserved liquid. Beat butter with sugar until fluffy and egg. Mix and stir in flour, cinnamon, cocoa, vanilla, baking powder and dissolved baking soda. Fold in drained fruit and pour the batter in a buttered cake pan. Bake in preheated oven for 35-40 minutes.
For the sauce, heat 3 ounces cream with chopped chocolate. Stir until chocolate is melted. Add whiskey, brazil nuts and remaining fruits. Stir and let the sauce cool down. Warm remaining cream and gently whisk.
To serve, remove warm pudding from the cake pan, cut into pieces and first pour the chocolate sauce over it and then spoon over cream.
