Sticky Date Pudding With Toffee Sauce And Vanilla Bean Ice Cream Recipe

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Sticky Date Pudding With Toffee Sauce And Vanilla Bean Ice Cream
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Ingredients
17
Count
Nutrition
2113
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. Soak the dates in hot water for 1 hour.
  2. Beat together the brown sugar and butter.
  3. Slowly, add eggs, one at a time, beating well.
  4. Sift together flour, baking powder and baking soda.
  5. Strain the dates and place in a food processor- process until chunky.
  6. Add the water back to the dates.
  7. Fold this into the butter mixture alternately with the flour.
  8. Pipe into moulds and steam for 15 minutes for small, individual moulds or 30-35 minutes for larger moulds.
  9. If you don't have a steamer, place moulds in a water bath and cover with foil before placing in the oven.
  10. Bake at 180C for approximately 20-30 minutes or until done.
  11. Serve warm with toffee sauce and vanilla ice-cream (Haagen Daaz is a good brand if you are not making your own).
  12. Preparation of toffee sauce: Dissolve sugar and water in a saucepan (use a pan that has high sides- when the cream is added, it will bubble up!).
  13. Use a clean pastry brush dipped in water to remove any sugar crystal that remained on the sides of the pan.
  14. Bring to a boil.
  15. Allow to cook (without stirring) until a golden colour is obtained.
  16. Slowly add the cream- be careful of the splashes of caramel and the hot cream.
  17. Allow to return to the boil for 30 seconds, remove from heat and stir in the butter.
  18. Refrigerate until needed or allow to cool slightly and serve with the Sticky Toffee Pudding.
  19. Preparation of vanilla bean ice-cream: Bring milk and cream to just below boiling point.
  20. Whisk together the egg yolks and sugar.
  21. Add some hot milk, mix and pour back onto the remaining hot milk.
  22. Stir continuously, cooking until mix is thick enough to coat the back of the spoon.
  23. Sieve immediately and cool down.
  24. Stir constantly, over a bowl of ice water.
  25. When cool, refrigerate until completely cold.
  26. Pour into ice-cream maker and follow the manufacturer's directions, freeze until set.
  27. Remove from ice-cream maker and store in the freezer until required.
  28. Can be stored for 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2113.44 Kcal (8849 kJ)
Calories from fat 431.71 Kcal
% Daily Value*
Total Fat 47.97g 74%
Cholesterol 538.15mg 179%
Sodium 450.99mg 19%
Potassium 1647.45mg 35%
Total Carbs 389.57g 130%
Sugars 277.76g 1111%
Dietary Fiber 8.79g 35%
Protein 42.04g 84%
Vitamin C 1.4mg 2%
Vitamin A 0.1mg 3%
Iron 5.4mg 30%
Calcium 692.5mg 69%
Amount Per 100 g
Calories 208.83 Kcal (874 kJ)
Calories from fat 42.66 Kcal
% Daily Value*
Total Fat 4.74g 74%
Cholesterol 53.18mg 179%
Sodium 44.56mg 19%
Potassium 162.79mg 35%
Total Carbs 38.49g 130%
Sugars 27.45g 1111%
Dietary Fiber 0.87g 35%
Protein 4.15g 84%
Vitamin C 0.1mg 2%
Iron 0.5mg 30%
Calcium 68.4mg 69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.5
    Points
  • 58
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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