Sticky Toffee Pudding
Moist date sponge cake drenched in warm toffee sauce.
- prep 15 min
- cook 30 min
- total 45 min
- serves 6
- intermediate
- UK
Ingredients
- 200 g dates
- 200 g flour
- 120 g butter
- 200 g brown sugar
- 2 eggs
- 200 ml heavy cream
- 1 tsp baking soda
Steps
- Soak dates in hot water with baking soda, mash.
- Cream half the butter with half the sugar, add eggs.
- Fold in flour and date mixture.
- Bake at 180°C for 30 minutes.
- Make sauce: remaining butter, sugar, cream — boil until thick.
- Pour over pudding.
≈ 440 kcal · 5 g protein · 60 g carbs · 22 g fat — per serving, estimate