Sticky Toffee Pudding
This sticky toffee pudding is one of my favourite homemade dessert recipes. It has a sweet date flavour and is super moist with a soft bite to it. It goes perfectly with spiced toffee sauce and vanilla ice cream.
- 160 g Date purée if using date puree the post
- 45 g Butter room temperature
- 85 g Brown sugar
- 1 Egg
- 80 g Flour
- ½ tsp Baking powder
- ½ tsp Bicarbonate soda
Preheat the oven to 170˚C (350˚F).
In a large mixing bowl, using an electric whisk cream together the butter and sugar until soft & creamy. Add the egg and to mix together into fully incorporated. Sieve in the flour and baking powder and mix (the mixture will be crumbly, that's fine).
In a separate bowl mix together the date purée and bicarbonate soda until fully incorporated.
Fold in the date purée into the egg mixture until it's just incorporated.
Grease a 6 cup muffin tin and divine the batter equally between them. Bake for 17 - 19 minutes, until a toothpick inserted comes out almost clean. Leave the puddings to cool for 5 minutes before taking them out the tin.
A standard 12-cup muffin tin can be used, simply grease and flour only 6 of the cavities. The recipe also easily doubles to make 12 puddings.
This recipe can also be made with a regular whisk and some arm strength.
Calories: 230kcalCarbohydrates: 39gProtein: 3gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 195mgPotassium: 45mgFiber: 2gSugar: 26gVitamin A: 227IUCalcium: 46mgIron: 1mg