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Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.1915
Energy (kCal)1824.9048
Carbohydrates (g)191.1922
Total fats (g)95.376
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oven to 180C/360°F Lightly butter 8 x 3" ramekin dishes. I like to spray them to coat them evenly. | 2. Soak the dates in the boiling water for about half an hour to soften them. Add the bicarbonate of soda, vanilla essence and coffee mixture, mix well and allow to soak for 30 minutes more. | 3. In a separate bowl, beat the butter and sugar until light and fluffy, then add the beaten eggs, a little at a time, and beat well after each addition. Fold in the sifted flour, again a little at a time, gently mixing through after each addition. | 4. Then add the date mixture. You should have a fairly sloppy mixture, it looks all wrong - but it is ALL right, I promise you! Divide the mixture equally between the ramekins, place them on a baking tray and bake for 25 to 30 minutes, or until well risen. | 5. Cool for 5 minutes, then loosen them around the sides with a butter knife and turn out. The puddings can be cooled and frozen at this stage. After freezing, defrost, pour the hot sauce over and re-heat to serve as instructed below. | 6. To serve:- Place the puddings in a shallow ovenproof dish. Heat the grill. Make the sauce by melting the butter, cream, pecans and sugar together in a pan, and stir well.When just boiling, pour HALF of the sauce over the puddings; and then continue to heat the sauce on a rolling boil until it has thickened. | 7. Place the puddings 5" below the grill and cook for about 8 minutes, making sure that the nuts and sauce does not burn too badly; you should have toasted nuts in places, with a sticky toffee glaze which is almost crunchy. | 8. Serve with the extra toffee sauce in a heatproof jug, chilled cream, custard, ice-cream, or just NAKED! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 ounces softened 484.785 22.2746 15.1474 40.824
    brown sugar 5 ounces soft 174.3494 32.7153 5.4573 2.7216
    egg 2 beaten 143.0 0.72 12.56 9.51
    self raising flour 6 ounces 151.3 0.0 33.66 0.85
    date 6 ounces stoned chopped 479.6734 127.6237 4.1674 0.6634
    water 6 fluid boiling - - - -
    vanilla essence 1 teaspoon 151.3 0.0 33.66 0.85
    coffee granule 2 tablespoons 151.3 0.0 33.66 0.85
    bicarbonate soda 3/4 teaspoon 151.3 0.0 33.66 0.85
    brown sugar 8 ounces soft 174.3494 32.7153 5.4573 2.7216
    butter 6 ounces 484.785 22.2746 15.1474 40.824
    double cream heavy 12 tablespoons 151.3 0.0 33.66 0.85
    pecan nut 2 ounces chopped 391.79699999999997 7.8586 5.1994 40.806999999999995

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

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