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    You are in: Home / Recipes / Sticky Toffee Pudding Recipe
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    Sticky Toffee Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    KathyP53's Note:

    Traditional sticky pudding from Hunter's Head Tavern in Upperville, VA. Great for the holidays!

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    Ingredients:

    Servings:

    Units: US | Metric

    Pudding

    Sauce

    Directions:

    1. 1
      Preheat oven to 350 degrees. Butter and flour a 6 cup Bundt pan, or 6 one cup Bundt pan molds.
    2. 2
      Bring dates and 1 1/4 cups water to boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside to cool.
    3. 3
      Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into pan (molds).
    4. 4
      Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. Can be made one day ahead. Cover and let stand at room temperature.
    5. 5
      Sauce: Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy and vanilla. Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
    6. 6
      Cut cake into wedges. Serve warm with sauce and whipped (or ice) cream.

    Ratings & Reviews:

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    Nutritional Facts for Sticky Toffee Pudding

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 754.1
     
    Calories from Fat 222
    29%
    Total Fat 24.7 g
    38%
    Saturated Fat 14.8 g
    74%
    Cholesterol 129.8 mg
    43%
    Sodium 511.9 mg
    21%
    Total Carbohydrate 130.7 g
    43%
    Dietary Fiber 3.7 g
    15%
    Sugars 101.3 g
    405%
    Protein 6.8 g
    13%

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