Name: The Grumpy George's Sticky Toffee Pudding
Total time: PT1800.0S
Yield: 6
Ingredients: 200 gram Pitted Dates; 1 teaspoon Baking Soda; 300 milliliter Water; 75 gram Butter; 175 gram Dark Brown Sugar; 3 tablespoon Molasses; 2 Large Egg; 1 teaspoon Vanilla Extract; 200 gram All-Purpose Flour; 2 teaspoon Baking Powder; 1/4 teaspoon Salt; 150 gram Muscovado Sugar; 150 gram Butter; 300 gram Heavy Cream; to taste Vanilla Ice Cream

Grumpy George’s Sticky Toffee Pudding features a rich, moist date sponge topped with a luscious toffee sauce. Served warm with vanilla ice cream, it’s a classic, indulgent dessert perfect for any occasion.

Peanut-Free

Tree Nut-Free

Fish-Free

Oven

Stove

Intermediate

Low Salt

Nut-Free

Soy-Free

Tomato-Free

Pescatarian

Shellfish-Free

Dessert

Vegetarian

The Grumpy George's Sticky Toffee Pudding

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Pitted Dates

gram

Baking Soda

teaspoon

Water

milliliter

Butter

Dark Brown Sugar

Molasses

tablespoon

Large Egg

Vanilla Extract

All-Purpose Flour

Baking Powder

Salt

Sauce

Muscovado Sugar

Heavy Cream

To Serve

Vanilla Ice Cream

to taste

Preheat the oven to 390ºF. Put the {@0:} into a bowl with the {@1:}, pour over the boiling {@2:} then cover and leave to stand.

Preheat the oven to 390ºF. Put the Pitted Dates (200 gram) into a bowl with the Baking Soda (1 teaspoon), pour over the boiling Water (300 milliliter) then cover and leave to stand.

Cream the {@6:} and {@1:} together. Whisk the {@5:}, {@4:}, and {@2:} together then beat into the butter and sugar. Fold in the {@0:}, {@3:}, and {@7:}.

Cream the Butter (75 gram) and Dark Brown Sugar (175 gram) together. Whisk the Molasses (3 tablespoon), Large Egg (2 N/A), and Vanilla Extract (1 teaspoon) together then beat into the butter and sugar. Fold in the All-Purpose Flour (200 gram), Baking Powder (2 teaspoon), and Salt (1/4 teaspoon).

Cream the Butter (75 gram) and Dark Brown Sugar (175 gram) together. Whisk the Molasses (3 tablespoon), Large Egg (2), and Vanilla Extract (1 teaspoon) together then beat into the butter and sugar. Fold in the All-Purpose Flour (200 gram), Baking Powder (2 teaspoon), and Salt (1/4 teaspoon).

Pour the dates and water into a food processor and pulse until semi-smooth. Immediately fold into the batter then divide between the pudding molds. Bake for 20 minutes until risen and firm then set aside to cool.

For the sauce, melt the {@0:} and {@2:} in a saucepan then pour in the {@1:}. Bring to the boil then simmer for 3-4 minutes until glossy.

For the sauce, melt the Muscovado Sugar (150 gram) and Butter (150 gram) [No Prep] in a saucepan then pour in the Heavy Cream (300 gram). Bring to the boil then simmer for 3-4 minutes until glossy.

For the sauce, melt the Muscovado Sugar (150 gram) and Butter (150 gram) in a saucepan then pour in the Heavy Cream (300 gram). Bring to the boil then simmer for 3-4 minutes until glossy.

Serve the puddings warm with the sauce and {@0:}.

Serve the puddings warm with the sauce and Vanilla Ice Cream ( to taste).

Serve the puddings warm with the sauce and Vanilla Ice Cream (to taste).

The Grumpy George's Sticky Toffee Pudding

30MINS

$2.34

Ingredients

Cooking Instructions

RECIPES TAG

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