Ingrédients pour Carol's Sticky Toffee Pudding
- 8 tablespoons (1 stick) unsalted butter, softened
- Granulated Sugar
- 1 large egg
- Self Rising Flour
- 2 teaspoons baking powder
- 12 oz pitted dates, chopped
- 1 cup boiling water
- Baking Soda
- 1 teaspoon vanilla extract
- Brown Sugar
- Whipping Cream
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Comment préparer Carol's Sticky Toffee Pudding
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- Sift together the 2 cups of flour and 2 teaspoons of baking powder.
- In a medium saucepan, combine the chopped dates, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract. Pour in 1 cup of boiling water and let the mixture stand for 10 minutes.
- In a large bowl, cream together the 8 tablespoons of softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the large egg until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the date mixture until evenly distributed.
- Pour the batter into the prepared baking pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Meanwhile, prepare the sauce:** In a saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup heavy cream, 4 tablespoons of butter, and 1/2 cup water. Stir constantly until the sugar dissolves and the mixture comes to a boil.
- Reduce heat to low and simmer for 1 minute, stirring occasionally.
- Remove from heat and stir in 1 teaspoon of vanilla extract.
- Once the pudding is baked, let it cool slightly in the pan. Then, pour about half of the warm sauce over the top of the pudding.
- Place the pan under the broiler for 1-2 minutes, watching carefully, until the sauce bubbles and starts to caramelize. (Be careful not to burn!)
- Serve the warm pudding immediately, passing the remaining sauce separately for guests to add as desired.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
323g
Fat
107g
Carbs
37g
