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Ingredients
Sticky Toffee Pudding:
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1 ½ cups finely chopped, pitted dates
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1 ¼ cups hot brewed tea
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¾ cup white sugar
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2 tablespoons white sugar
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½ cup unsalted butter, softened
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3 large eggs
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2 cups all-purpose flour
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon vanilla extract
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1 teaspoon instant espresso coffee granules
Toffee Sauce:
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½ cup white sugar
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1 tablespoon white sugar
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¾ cup brown sugar
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1 tablespoon brown sugar
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¾ cup golden syrup (such as Lyle's)
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1 tablespoon golden syrup (such as Lyle's)
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½ cup unsalted butter
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1 cup heavy cream
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1 teaspoon vanilla extract
Directions
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Combine dates and tea in a bowl; set aside to soak for 15 minutes.
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Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
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Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
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Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
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Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
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When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
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Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.
Tips
It's very important to finely chop the dates before soaking to obtain a smooth consistency.
Lyle's Golden syrup is widely available online and specialty food stores. Light corn syrup may be used in place of golden syrup, if preferred.
Editor's Note:
The original recipe is in metric. If you have a scale, the metric measurements for the pudding are: 225g chopped dates, 300ml hot tea, 110g unsalted butter, 175g sugar, and 250g flour. For the hot toffee sauce you will need 110g unsalted butter, 175g brown sugar, 110g white sugar, 300g golden syrup, and 250ml cream.
Nutrition Facts (per serving)
847 | Calories |
36g | Fat |
130g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 847 | |
% Daily Value * | |
Total Fat 36g | 47% |
Saturated Fat 22g | 111% |
Cholesterol 172mg | 57% |
Sodium 319mg | 14% |
Total Carbohydrate 130g | 47% |
Dietary Fiber 3g | 11% |
Total Sugars 84g | |
Protein 7g | 14% |
Vitamin C 0mg | 0% |
Calcium 126mg | 10% |
Iron 2mg | 13% |
Potassium 319mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.