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Name: Sticky Toffee Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 7 Individual moulds Dariole moulds obtainable from good kitchen shops are best; 1 ts bicarbonate of soda; 300 ml Water; 1 ts Vanilla essence; 1 1/4 c SR flour (175g); 1 ts Vanilla essence; 1 c Pitted dates; 2/3 c Castor sugar; 1 c Brown sugar; 60 g Butter Soft; 3 Eggs; 12 g Butter diced; 1/2 c Cream

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INGREDIENTS

7 Individual moulds ; Dariole moulds obtainable from good kitchen shops are best
1 ts bicarbonate of soda
300 ml Water
1 ts Vanilla essence
1 1/4 c SR flour ; (175g)
1 ts Vanilla essence
1 c Pitted dates
2/3 c Castor sugar
BUTTERSCOTCH SAUCE
1 c Brown sugar
60 g Butter ; Soft
3 Eggs
12 g Butter ; diced
1/2 c Cream

Servings

INSTRUCTIONS

Chop the dates then put into a saucepan with water and bring to the boil. Lower the heat then add crushed soda and simmer for a few seconds (be careful, the mixture could boil over so dont walk away and leave it). Remove from the heat and cool slightly. Cream butter and sugar in a food processor then add eggs, one at a time. Pour in date mixture, add vanilla and puree slightly, add SR flour, process for 20 seconds then spoon into moulds (leave 1cm at the top for the pudding to rise). Cover puddings loosely with a piece of buttered baking paper or foil (twist paper or foil in a couple of places to seal, but dont tie down tightly as these puddings rise considerably). Cook in a covered steamer for about 25 to 30 minutes. Remove from steamer, then turn the puddings out and serve with Butterscotch Sauce and thick cream. CAN I MAKE THEM IN THE OVEN? They could be baked (standing in a baking dish with water to come half-way up sides of moulds) in a moderate oven (180 deg C) for 30 minutes. However, they are best steamed (I use a double- layered Chinese steamer). The steaming produces a lighter pudding. TO MAKE WITHOUT A FOOD PROCESSOR Use an electric mixer or make by hand using a warmed mixing bowl and a wooden spoon. TO MAKE AHEAD This works beautifully. Make the puddings and the sauce ahead of time (the day before if you wish) then refrigerate until ready to serve. To reheat, put puddings into serving plates, pour over some of the sauce and microwave, allowing about 10 to 15 seconds per pudding. Butterscotch Sauce: Put all ingredients into a saucepan then heat gently and stir until smooth, but dont let it boil or it could curdle. Per serving: 2036 Calories (kcal); 102g Total Fat; (43% calories from fat); 23g Protein; 277g Carbohydrate; 823mg Cholesterol; 876mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 8 1/2 Fruit; 19 Fat; 9 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Sticky Toffee Pudding

7 Individual moulds Dariole moulds obtainable from good kitchen shops are best
1 ts bicarbonate of soda
300 ml Water
1 ts Vanilla essence
1 1/4 c SR flour (175g)
1 ts Vanilla essence
1 c Pitted dates
2/3 c Castor sugar
 BUTTERSCOTCH SAUCE
1 c Brown sugar
60 g Butter Soft
3 Eggs
12 g Butter diced
1/2 c Cream

Chop the dates then put into a saucepan with water and bring to the boil.  Lower the heat then add crushed soda and simmer for a few seconds (be  careful, the mixture could boil over so dont walk away and leave it).  Remove from the heat and cool slightly.    Cream butter and sugar in a food processor then add eggs, one at a time.  Pour in date mixture, add vanilla and puree slightly, add SR flour, process  for 20 seconds then spoon into moulds (leave 1cm at the top for the pudding  to rise). Cover puddings loosely with a piece of buttered baking paper or  foil (twist paper or foil in a couple of places to seal, but dont tie down  tightly as these puddings rise considerably). Cook in a covered steamer for  about 25 to 30 minutes. Remove from steamer, then turn the puddings out and  serve with Butterscotch Sauce and thick cream.    CAN I MAKE THEM IN THE OVEN? They could be baked (standing in a baking dish  with water to come half-way up sides of moulds) in a moderate oven (180 deg  C) for 30 minutes. However, they are best steamed (I use a double- layered  Chinese steamer). The steaming produces a lighter pudding.    TO MAKE WITHOUT A FOOD PROCESSOR Use an electric mixer or make by hand  using a warmed mixing bowl and a wooden spoon.    TO MAKE AHEAD This works beautifully. Make the puddings and the sauce ahead  of time (the day before if you wish) then refrigerate until ready to serve.  To reheat, put puddings into serving plates, pour over some of the sauce  and microwave, allowing about 10 to 15 seconds per pudding.    Butterscotch Sauce:    Put all ingredients into a saucepan then heat gently and stir until smooth,  but dont let it boil or it could curdle.        Per serving: 2036 Calories (kcal); 102g Total Fat; (43% calories from fat);  23g Protein; 277g Carbohydrate; 823mg Cholesterol; 876mg Sodium Food  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 8 1/2 Fruit; 19  Fat; 9 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2320g)
Recipe Makes: 1

Calories: 5105
Calories from Fat: 1609 (32%)

Amt Per Serving		% DV

	Total Fat 178.8g	238 %
	Saturated Fat 87.9g	439 %
	Monounsaturated Fat 56.6g
	Polyunsanturated Fat 14.7g
Cholesterol 3490.3mg		1074 %
Sodium 4628.4mg		160 %
Potassium 3444.8mg		91 %
Total Carbohydrate 788.7g		232 %
	Dietary Fiber 18.8g	75 %
	Sugars, other 769.9g
Protein 115.8g		165 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5105

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