Sticky Toffee Pudding
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional warm sponge cake soaked with a toffee sauce made from brown sugar, cream, and butter. Rich, moist, and deeply indulgent. Serve with whipped cream for an elegant dinner dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup 8 ounces stout beer (preferably Guinness extra stout)
- 1 teaspoon baking soda
- 6 large dates (pitted)
- 6 tablespoons 3 oz unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs (at room temperature)
- 2 cups 8 oz all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup packed dark brown sugar
- 1 vanilla bean
- 16 tablespoons 8 oz unsalted butter
- ½ cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 273mg
- Total sugar
- 42g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.