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John Tovey's Sticky Toffee Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.5685
Energy (kCal)2353.7511
Carbohydrates (g)327.0156
Total fats (g)86.7322
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream butter and sugar, add beaten eggs. | 2. Fold in flour. | 3. Pour boiling water over dates, add vanilla, add vanilla, coffee and baking soda. | 4. Mix the 2 batters together. | 5. Pour into buttered 9-inch pan and bake for 1 1/2 hours at 375ºF. | 6. Topping: | 7. Boil the butter, brown sugar and cream until melted. Pour over baked pudding and run under the broiler until it bubbles. | 8. Note: Check it after 1 1/4 hour to make sure it doesn't get over done. Some like to make double sauce to have extra to serve at the table. Don't make it too far in advance of serving as it should be warm! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 ounces softened 646.38 29.6995 20.1965 54.431999999999995
    brown sugar 6 ounces 646.3684 166.8481 0.2041 0.0
    egg 3 beaten 214.5 1.08 18.84 14.265
    self rising flour 8 ounces 201.7333 0.0 44.88 1.1333
    water 8 ounces boiling 0.0 0.0 0.0 0.0
    date 6 ounces 479.6734 127.6237 4.1674 0.6634
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    camp coffee 1 tablespoon 201.7333 0.0 44.88 1.1333
    brown sugar 3 ounces 646.3684 166.8481 0.2041 0.0
    butter 2 ounces 646.38 29.6995 20.1965 54.431999999999995
    heavy cream 3 tablespoons 153.0 1.2329999999999999 1.278 16.236

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



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