Sticky Toffee Pudding with English Custard

October 19, 2014

A classic British dessert.

+For the pudding+
6 ounces medjool dates, pitted and finely chopped
1 teaspoon baking soda
1 cup boiling water
6 tablespoons unsalted butter, softened
2/3 cup dark brown sugar
2 eggs beaten, room temperature
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla

+For the toffee sauce+
(yields 1 1/2 cups)
1 stick butter, unsalted
1 cup lightly packed dark brown sugar
3/4 cup heavy cream

+For the pudding+ Preheat oven to 350 degrees F. To a heatproof dish, add the dates, baking soda and boiling water, stir to combine. Let sit for a few minutes to soften. To a mixing bowl add the butter and...
See the full directions on my site

Nutritions

Calories
587

Sodium
207mg
8% DV

Fat
39g
61% DV

Protein
4g
8% DV

Carbs
56g
19% DV

Fiber
3g
14% DV