Sticky Toffee Pudding with Ginger and Brazil Nut Recipe

Name: Sticky Toffee Pudding with Ginger and Brazil Nut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dates, pitted and chopped; 1 cup water; 2 tablespoons chopped crystallized ginger or 2 tablespoons glace ginger; 1 teaspoon bicarbonate of soda; ¼ cup butter; ⅔ cup superfine sugar; 1 teaspoon pure vanilla essence; 2 eggs; 1 cup self rising flour, divided; ½ cup brazil nut, chopped; ¾ cup firmly packed brown sugar; ⅓ cup butter; 1 cup whipping cream

Servings: persons

1 cup dates, pitted and chopped
1 cup water
2 tablespoons chopped crystallized ginger or 2 tablespoons glace ginger
1 teaspoon bicarbonate of soda
¼ cup butter
⅔ cup superfine sugar
1 teaspoon pure vanilla essence
2 eggs
1 cup self rising flour, divided
½ cup brazil nut, chopped
¾ cup firmly packed brown sugar
⅓ cup butter
1 cup whipping cream

1
Preheat oven to 350 degrees Fahrenheit.
2
Butter and flour a 9 inch diameter spring-form pan and line the bottom with baking paper if desired.
3
Place dates and ginger into a heatproof bowl, sprinkle with bicarbonate of soda, and add the cup of water which has been heated to boiling.
4
Allow the mixture to froth up nicely, then give it a stir.
5
Set aside and leave to cool for five minutes.
6
Cream butter, sugar and vanilla essence with an electric mixer, then add eggs one at a time, beating well after each addition.
7
With a wooden spoon, fold in half the flour, followed by the date mixture, and then the remaining flour.
8
Finally, fold in the chopped Brazil nuts.
9
Spoon mixture into the prepared pan.
10
Bake in oven for 30 to 40 minutes, or until skewer inserted into the middle comes out clean.
11
(Make sure that you test for doneness after 30 minutes.)
12
For the sauce: While stirring, melt the butter with the sugar, then add the whipping cream and bring to the boil.
13
Reduce heat and allow sauce to simmer gently until slightly thickened and syrupy.
14
Serve pudding warm with sauce poured over, accompanied with icecream and extra cream if desired.

919

kcal

Calories

Fat

101

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 13 ingredients. The key ingredients include: 1 cup dates, pitted and chopped, 1 cup water, 2 tablespoons chopped crystallized ginger or 2 tablespoons glace ginger, 1 teaspoon bicarbonate of soda, and more.

Yes, Sticky Toffee Pudding with Ginger and Brazil Nut 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 with Ginger and Brazil Nut

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