Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups Packed brown sugar divided; 1 cup Coffee; 1 tablespoon Butter; 1 cup AP flour; 2 teaspoons Baking powder; .25 teaspoons Salt; .50 cups Milk; 1 cup Choped dates; .50 cups Pecans; 2 teaspoons Vanilla; .50 cups Creme fraiche

Servings: persons

1.5 cups Packed brown sugar divided
1 cup Coffee
1 tablespoon Butter
1 cup AP flour
2 teaspoons Baking powder
.25 teaspoons Salt
.50 cups Milk
1 cup Choped dates
.50 cups Pecans
2 teaspoons Vanilla
.50 cups Creme fraiche

1
1. In a saucepan, bring 1 cup brown sugar and coffee to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter and vanilla when slightly cool. In a bowl, add the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and pecans to create the cake batter.
2
Pour the brown sugar syrup an 8-in. Oblong baking dish. Spread batter over syrup. Bake at 350u00b0 for 35- 45 minutes or until a toothpick inserted near the center of cake topping comes out clean.
3
Scoop cake onto a plate and spoon syrup over, serve with dollop of creme fraiche.

570

kcal

Calories

Fat

109

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 11 ingredients. The key ingredients include: 1.5 cups Packed brown sugar divided, 1 cup Coffee, 1 tablespoon Butter, 1 cup AP flour, and more.

Yes, Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Toffee Pudding

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