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Carol's Sticky Toffee Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.0328
Energy (kCal)7983.7526
Carbohydrates (g)1806.578
Total fats (g)80.8502
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350^F. | 2. Sift Flour and Baking Powder together. | 3. Put Dates, Soda and Vanilla in boiling water. | 4. Cream Butter and Sugar; beat in Egg and Flour/Baking powder mixture. | 5. (Very firm mixture) Blend in the Date mixture. | 6. Pour into a buttered 9 inch square baking pan. | 7. Bake until firm, about 40 minutes. | 8. Meanwhile, place all of the sauce ingredients into a pan and melt slowly. | 9. Boil for one minute. | 10. When the pudding is removed from the oven, pour some of the sauce over the top and place under the broiler until it bubbles. | 11. (I like to poke a few holes in the pudding first to allow some of the sauce to make its way inside) Be careful not to burn. | 12. Serve the pudding warm with the rest of the sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    sugar 6 ounces granulated 209.2193 39.2584 6.5487 3.2659
    egg 1 71.5 0.36 6.28 4.755
    self rising flour 8 ounces 201.7333 0.0 44.88 1.1333
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    date 6 ounces chopped 479.6734 127.6237 4.1674 0.6634
    water 10 ounces boiling 0.0 0.0 0.0 0.0
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    brown sugar 7 1/2 1/2 6270.0 1618.485 1.98 0.0
    butter 4 1/2 ounces 323.19 14.8497 10.0983 27.215999999999998
    whipping cream 5 ounces 413.9026 4.1957 3.0759 43.8141

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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