Zutaten für Australian Sticky Toffee Pudding
- 1 cup chopped pitted dates
- 1 teaspoon bicarbonate of soda
- 1 cup boiling water
- 120 g butter
- 1 cup soft brown sugar
- 1 egg
- 1 cup self-raising flour
- 1/2 cup low fat whipping cream
- 1 teaspoon vanilla extract
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Zubereitung von Australian Sticky Toffee Pudding
- Preheat oven to 180°C (350°F). Grease and flour a 20cm (8 inch) square baking tin.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and spices.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped dates.
- Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce:
- In a saucepan, combine the butter, brown sugar, and cream. Bring to a simmer over medium heat, stirring constantly until the sugar is dissolved and the sauce is smooth.
- Remove from heat and stir in the vanilla extract.
- Once the pudding is baked, immediately prick the top with a fork all over.
- Pour the warm toffee sauce evenly over the hot pudding.
- Let the pudding stand for at least 10 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
268g
Fat
20g
Carbs
29g
