Panda's Inventory

Sticky Toffee Pudding

Prep Time: 20 minutes
Cooking Time: 20-25 minutes
Calories per serving:
 
puddings
  • Puddings
  • 140 g dates
  • 1/2 tsp baking soda
  • 1/4 cup water
  • 42 g butter room temp
  • 84 g light brown sugar
  • 1 egg
  • 78 g flour
  • 1/2 tsp baking powder
  • Toffee Sauce
  • 56 g butter
  • 15 g milk
  • 15 g heavy cream
  • 17 g corn syrup or rice syrup
  • 112 g brown sugar
  • 1 pinch salt
  • 15 g bourbon or rum
  1. Preheat the oven to 175°C.
  2. 1/4 cup water • 1/2tsp baking soda • 140g dates
    Boil the water, mix in the baking soda and soak the dates in the mixture for 10 minutes.
  3. 42g butter • 84g sugar • 1 egg
    Cream together the butter and sugar until light and fluffy. Add the egg and mix until combined.
  4. 78g flour • 1/2tsp baking powder
    Add the flour and baking powder and mix until just combined.
  5. Puree the date mixture until smooth and mix into the rest of the batter.
  6. Divide into 6 muffin tins and bake for 20-25 minuted or until a toothpick comes out clean.
  7. 56g butter • 15g milk • 15g heavy cream • 17g corn (or rice) syrup • 112g brown sugar • 1 pinch salt
    Meanwhile, combine all the sauce ingredients except the bourbon in a saucepan and bring to a boil while occasionally stirring. Boil for 3 minutes until thickened.
  8. 15g bourbon (or rum)
    Remove from the heat, stir in the bourbon and allow to cool slightly before pouring over the puddings and serving.
Prep Time: 20 minutes
Cooking Time: 20-25 minutes
Calories per serving:
 
puddings
  • Puddings
  • 140 g dates
  • 1/2 tsp baking soda
  • 1/4 cup water
  • 42 g butter room temp
  • 84 g light brown sugar
  • 1 egg
  • 78 g flour
  • 1/2 tsp baking powder
  • Toffee Sauce
  • 56 g butter
  • 15 g milk
  • 15 g heavy cream
  • 17 g corn syrup or rice syrup
  • 112 g brown sugar
  • 1 pinch salt
  • 15 g bourbon or rum
  1. Preheat the oven to 175°C.
  2. 1/4 cup water • 1/2tsp baking soda • 140g dates
    Boil the water, mix in the baking soda and soak the dates in the mixture for 10 minutes.
  3. 42g butter • 84g sugar • 1 egg
    Cream together the butter and sugar until light and fluffy. Add the egg and mix until combined.
  4. 78g flour • 1/2tsp baking powder
    Add the flour and baking powder and mix until just combined.
  5. Puree the date mixture until smooth and mix into the rest of the batter.
  6. Divide into 6 muffin tins and bake for 20-25 minuted or until a toothpick comes out clean.
  7. 56g butter • 15g milk • 15g heavy cream • 17g corn (or rice) syrup • 112g brown sugar • 1 pinch salt
    Meanwhile, combine all the sauce ingredients except the bourbon in a saucepan and bring to a boil while occasionally stirring. Boil for 3 minutes until thickened.
  8. 15g bourbon (or rum)
    Remove from the heat, stir in the bourbon and allow to cool slightly before pouring over the puddings and serving.