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Sticky Toffee Pudding with Ginger and Brazil Nut

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)76.0653
Energy (kCal)2402.54
Carbohydrates (g)427.5677
Protein (g)29.8679
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    date 1 cup pitted chopped 414.54 110.2941 3.6015 0.5733
    water 1 cup 0.0 0.0 0.0 0.0
    ginger 2 tablespoons chopped crystallized 9.6 2.1324 0.2184 0.09
    bicarbonate soda 1 teaspoon - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    superfine sugar 2/3 cup 516.0 133.3067 0.0 0.0
    vanilla essence 1 teaspoon - - - -
    egg 2 143.0 0.72 12.56 9.51
    self rising flour 1 cup divided - - - -
    brazil nut 1/2 cup chopped - - - -
    brown sugar 3/4 cup 627.0 161.8485 0.198 0.0
    butter 1/3 cup 342.0 15.714 10.686 28.8
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092

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



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