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🍰 Sticky Toffee Pudding

892 kcal · 30 min · 4 servings

Ingredients

• 75 g dried dates
• 50 g dried plums
• 50 g raisins
• 0.5 tsp baking soda
• 60 g soft butter
• 175 g brown sugar
• 1 egg
• 225 g flour
• 1 pinch cinnamon
• 1 tbsp cocoa powder
• 1 tbsp vanilla bean paste
• 1 tsp baking powder
• butter (for the mold)
• 300 ml heavy cream
• 120 g dark chocolate
• 20 ml whisky
• 40 g chopped pecan nuts

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Pour 250 milliliters of boiling water over the prunes, dates, and raisins.
3. 3. Let the fruits steep in the water for one hour.
4. 4. Drain the liquid and catch it in a container.
5. 5. Roughly chop the fruits.
6. 6. Set aside two tablespoons of the chopped fruits for later use in the sauce.
7. 7. Dissolve the baking soda in the collected fruit liquid.
8. 8. Beat the butter and sugar until fluffy.
9. 9. Stir the egg into the butter-sugar mixture.
10. 10. Mix the flour, cinnamon, cocoa, vanilla seeds, baking soda water mixture, and baking powder.
11. 11. Stir the dry mixture into the butter-sugar-egg mass.
12. 12. Fold in the remaining drained fruits into the batter.
13. 13. Pour the batter into a buttered pudding mold.
14. 14. Bake the pudding in the preheated oven for 35 to 40 minutes.
15. 15. Heat 100 milliliters of cream with the chopped chocolate while stirring until the chocolate has melted.
16. 16. Stir the whiskey, nuts, and the two tablespoons of reserved fruits into the chocolate sauce.
17. 17. Let the sauce cool down again.
18. 18. Warm the remaining cream.
19. 19. Lightly whip the warm cream using a coffee frother.
20. 20. Turn out the lukewarm pudding from the mold.
21. 21. Cut the pudding into pieces.
22. 22. Pour the chocolate sauce over the pudding pieces.
23. 23. Add the whipped cream.
24. 24. Serve the pudding immediately.

Nutrition per serving

• kcal: 892
• Protein: 11 g · Fett/Fat: 43 g · Carbs: 118 g