English Sticky Toffee Pudding

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English Sticky Toffee Pudding
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
1100
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,100 kcal(52 %)
Protein15.51 g(16 %)
Fat57.17 g(49 %)
Carbohydrates134.03 g(89 %)
Sugar added43.66 g(175 %)
Roughage5.05 g(17 %)
Vitamin A366.83 mg(45,854 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.91 mg(24 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.33 mg(30 %)
Niacin2.58 mg(22 %)
Vitamin B₆0.05 mg(4 %)
Folate15.16 μg(5 %)
Pantothenic acid0.38 mg(6 %)
Biotin1.07 μg(2 %)
Vitamin B₁₂0.54 μg(18 %)
Vitamin C2.64 mg(3 %)
Potassium695.8 mg(17 %)
Calcium237.4 mg(24 %)
Magnesium113.2 mg(38 %)
Iron7.32 mg(49 %)
Iodine25.37 μg(13 %)
Zinc1.63 mg(20 %)
Saturated fatty acids31.47 g
Cholesterol156.1 mg

Ingredients

for
1
For the pudding
2 ½ ounces dried Date
2 ounces dried Plum
2 ounces raisins
½ teaspoon baking soda
4 tablespoons soft butter
6 ounces brown sugar
1 egg
8 ounces Pastry flour
1 generous pinch cinnamon
1 tablespoon cocoa powder
1 tablespoon Vanilla bean
1 teaspoon Baking powder
butter (for the pan)
For the sauce
10 ounces Whipped cream
4 ounces Dark chocolate
2 tablespoons Whiskey
3 tablespoons chopped Brazil nut
How healthy are the main ingredients?
DatePlumraisinsWhipped creameggcinnamon

Preparation steps

1.

Preheat the oven to 180°C / 350°F.

2.

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.

3.

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.

4.

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.