Sticky Toffee Pudding using a Create
Chefbot, Chefbot Touch
(4.9)
Preparation time
42 min
Total time
77 min
Servings
6
Calories / Serving
0 Cals
Difficulty
Average
Indulge in the ultimate comfort with our Sticky Toffee Pudding. This decadent dessert features moist, date-studded sponge cake drenched in a luscious homemade toffee sauce. A symphony of sweet, buttery, and caramel flavors that will warm your soul with every bite. Simple to make, impossible to resist!
Ingredients
- 225 g Pitted date
- 225 g Water
- 1 Teaspoon(s) Baking soda
- 225 g Butter
- 325 g Brown sugar
- 2 Eggs
- 1 Teaspoon(s) Vanilla extract
- 225 g Self-rising flour
- 150 g Whipping cream
- 1 Teaspoon(s) Salt
Steps
- Preheat the oven at 180°C.
- Grease and flour a baking dish
Pudding Batter
- Add 225 g of pitted date, 225 g of water in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
- Add 1 teaspoon(s) of baking soda in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Add 75 g of butter, 175 g of brown sugar in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 3.
- Add 2 eggs, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 225 g of self-rising flour in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 4. Scrape the sides of the bowl with the spatula
- Pour the batter into the prepared baking dish.
- Cook in the oven at 180°C during 30min.
Toffee Sauce
- Wash the food processor bowl.
- Add 150 g of butter, 150 g of brown sugar, 150 g of whipping cream, 1 teaspoon(s) of salt in the food processor bowl.
- Mix manual: 8:00min / 100°C / Speed 2.
Assembly
- Once the pudding is baked, let it cool slightly.
- Poke holes in the top of the pudding with a fork.
- Pour half of the Toffee Sauce over the pudding, allowing it to soak in.
- Serve Warm.
- Serve the Sticky Toffee Pudding with the remaining Toffee Sauce.
- Optionally, serve with Vanilla Ice Cream or Whipping Cream.
