Individual Sticky Toffee & Walnut Puds Recipe

Name: Individual Sticky Toffee & Walnut Puds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g self-raising flour; 1 ½ teaspoons bicarbonate of soda; 75 g butter, softened; 150 g light brown sugar; 1 ½ tablespoons molasses (or black treacle); 1 tablespoon golden syrup; 1 teaspoon vanilla extract; 3 medium free-range eggs; 150 g dried dates, chopped; 150 g demerara sugar (or muscovado); 50 g butter; 200 ml dairy free cream (e.g. Orley Whip Cook n Bake); 1 teaspoon molasses (or treacle); 50 g walnuts, roughly chopped, toasted optional (or pecans)

Servings: persons

225 g self-raising flour
1 ½ teaspoons bicarbonate of soda
75 g butter, softened
150 g light brown sugar
1 ½ tablespoons molasses (or black treacle)
1 tablespoon golden syrup
1 teaspoon vanilla extract
3 medium free-range eggs
150 g dried dates, chopped
150 g demerara sugar (or muscovado)
50 g butter
200 ml dairy free cream (e.g. Orley Whip Cook n Bake)
1 teaspoon molasses (or treacle)
50 g walnuts, roughly chopped, toasted optional (or pecans)

1
Heat the oven to 180 degrees C. Put ALL THE INGREDIENTS FOR THE PUDDINGS into a processor and whizz until combined and smooth.
2
Divide between 6 x 175ml greased pudding moulds.
3
Bake in the oven for 20-25 mins, or until a skewer comes out clean when inserted into the middle of the pud.
4
Heat ALL THE SAUCE INGREDIENTS (except the nuts) in a pan, stirring until thick and smooth.
5
Turn out the puds, make a hole in the middle of each and pour the sauce over, filling the middle and allowing some to drizzle over.
6
Top with the WALNUTS and serve with dairy-free ice-cream or custard.

1060

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 225 g self-raising flour, 1 ½ teaspoons bicarbonate of soda, 75 g butter, softened, 150 g light brown sugar, and more.

Yes, Individual Sticky Toffee & Walnut Puds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Individual Sticky Toffee & Walnut Puds

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