Sticky Toffee Pudding
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 225 g date (s), fresh or dried (pitted)
- 1 teaspoon baking soda
- 85 g butter, soft
- 170 grams sugar
- 2 large egg (s)
- 170 g flour
- 1 teaspoon Baking powder
- 1 vanilla pod (s)
- 0.25 teaspoon ¼ cinnamon
- 2 tablespoon powdered drink (Ovaltine)
- 2 tablespoon natural yogurt
- 115 g butter
- 115 g suar, brown
- 140 ml cream
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 °. Brush a baking dish with butter.
- Put the dates with the baking soda in a bowl and pour 200 ml of boiling water over them. Let stand a few minutes until the dates are soft and then drain. Chop the dates in the food processor or with the magic wand until you get a puree.
- Now stir the softened butter and sugar until frothy and light. Add the eggs, flour, baking powder, scraped out vanilla pulp, cinnamon and Ovaltine and stir well. Fold in the yoghurt and the pureed dates and then pour the mixture into the prepared baking dish and bake for 35 minutes, or until a toothpick, which is pierced in the middle, can be pulled out again.
- While the pudding is in the oven, prepare the sauce. To do this, put butter, sugar and cream in a saucepan and heat over low heat until the sugar has dissolved and the sauce has thickened and has got a darker color.
- Put the finished pudding out of the baking dish at the table with a large spoon and pour the caramel sauce over it.
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