Sticky Toffee Pudding

Name: Sticky Toffee Pudding with Butterscotch Sauce
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 50 Grams of Butter; 1 Piece of Organic Eggs; 160 Grams of Date paste; 125 ML of Water; 5 Grams of Baking soda; 20 Grams of Brown sugar; 100 Grams of Plain flour; 5 Grams of Baking powder; 0 Tsp of Salt; 80 Grams of Brown sugar; 200 ML of Whipping cream; 50 Grams of Butter; 5 ML of Vanilla essence; 30 Grams of Walnuts

with Butterscotch Sauce

This classic British dessert consists of a moist sponge cake made with dates, covered in a warm butterscotch sauce.

32 Reviews

Cals 739 · Prot 9 · Carbs 78 · Fat 44

Family Friendly

40 min

Sticky Toffee Pudding with Butterscotch Sauce

This classic British dessert consists of a moist sponge cake made with dates, covered in a warm butterscotch sauce.

32 Reviews

Cals 739 · Prot 9 · Carbs 78 · Fat 44

Family Friendly

Ingredients

Date pudding

Butter 4*

50 Grams

Organic Eggs 5*

1 Piece

Date paste

160 Grams

Water

125 ML

Baking soda

5 Grams

Brown sugar

20 Grams

Plain flour 10*11*

100 Grams

Baking powder

5 Grams

Salt

0.3 Tsp

Butterscotch sauce

Brown sugar

80 Grams

Whipping cream 4*

200 ML

Butter 4*

50 Grams

Vanilla essence

5 ML

To serve

Walnuts 2*

30 Grams

Allergens

*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3066 / 739
Fats (g)	43.9
of which saturated (g)	14
Carbohydrates (g)	78
of which sugars (g)	56.4
Fibers (g)	3.9
Proteins (g)	8.5
Salt (g)	1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 180°C/160°C fan.
Remove the butter and eggs from the fridge.
Grease an 18x18cm oven proof baking dish with butter or oil and set aside.
Roughly chop the date paste and place in a large bowl.
Add boiled measured water and baking soda and set aside for 10 min.
Mash with a potato masher or fork until it resembles a runny porridge.

Tip! Bringing the butter to room temperature ensures easy mixing.

2 Make pudding batter

Meanwhile, in a second large bowl, add one portion of butter, 20g sugar and the egg.
Use an electric beater or whisk to mix until well combined - it may look like scrambled eggs if using a whisk.
Fold in the flour, baking powder and a pinch of salt.
Add the date mixture to form a thick batter.

Tip! Use a spatula if the batter gets too thick.

3 Bake

Spoon the batter into the prepared baking dish.
Bake for 15-20 min or until a skewer or knife inserted into the centre comes out clean.

4 Make butterscotch sauce

Meanwhile, add the cream, remaining butter, 80g sugar and 1 tsp of vanilla extract to a small pot over medium heat.
Simmer for 2-3 min until the sauce begins to thicken, stirring regularly.
Remove from the heat and cover to keep warm.

5 Chop nuts

Meanwhile, roughly chop the walnuts.

Tip! For extra flavour, toast walnuts in a dry pan over medium heat for 1 min.

6 Serve

Once the Sticky Date Pudding is ready, remove from the oven and use a skewer or knife to poke holes throughout.
Pour over half the butterscotch sauce, reserving some for individual portions.
Sprinkle the chopped walnuts and serve warm.

Tip! Enjoy with your favourite vanilla ice cream.