TOFFEE INGREDIENTS RECIPES

Name: Sticky toffee pudding
Total time: 45 min
Yield: 8
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 225 g fresh dates stoned; 1 teaspoon bicarbonate of soda; 85 g unsalted butter softened; 170 g caster sugar; 2 large free-range eggs; 170 g self-raising flour; ¼ teaspoon ground mixed spice; ¼ teaspoon ground cinnamon; 2 tablespoons Ovaltine; 2 tablespoons natural yoghurt; 115 g unsalted butter; 115 g light muscovado sugar; 140 ml double cream

STICKY TOFFEE PUDDING | FRUIT RECIPES | JAMIE OLIVER RECIPES

Sticky Toffee Pudding | Fruit Recipes | Jamie Oliver Recipes image

This sticky toffee pudding recipe with fresh dates is a real treat – you just can't beat it

Total Time 45 minutes

Yield 8

Number Of Ingredients 13

Ingredients

225 g fresh dates stoned
1 teaspoon bicarbonate of soda
85 g unsalted butter softened
170 g caster sugar
2 large free-range eggs
170 g self-raising flour
¼ teaspoon ground mixed spice
¼ teaspoon ground cinnamon
2 tablespoons Ovaltine
2 tablespoons natural yoghurt
115 g unsalted butter
115 g light muscovado sugar
140 ml double cream

Steps:

1. Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.
2. While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.

Nutrition Facts : Calories 570 calories, FatContent 30.7 g fat, SaturatedFatContent 17.9 g saturated fat, ProteinContent 5.4 g protein, CarbohydrateContent 73.3 g carbohydrate, SugarContent 56.6 g sugar, SodiumContent 0.73 g salt, FiberContent 1.8 g fibre

VEGAN TOFFEE APPLE UPSIDE-DOWN CAKE | FRUIT RECIPES ...

Vegan toffee apple upside-down cake | Fruit recipes ... image

Sticky-sweet and topped with lightly spiced apples, this makes the perfect afternoon tea treat!

Total Time 50 minutes

Yield 9

Number Of Ingredients 10

Ingredients

25 g vegan margarine plus extra for greasing
3 dessert apples
195 g muscovado sugar
180 g plain flour
1 teaspoon bicarbonate of soda
1½ teaspoons mixed spice
80 ml sunflower oil
1 tesapoon vinegar
1 lemon
85 g shelled walnuts

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the base of a 23cm square cake tin.
2. Core and coarsely grate 2 of the apples and finely slice the remaining apple.
3. Melt 85g of the sugar and the margarine in a pan, then pour into the prepared tin. Top with the sliced apple in a single layer.
4. Combine the flour, 110g of sugar, the bicarbonate of soda and mixed spice in a bowl. In a separate bowl, combine the oil, 180ml water, the vinegar, grated apple and lemon zest. Mix the dry ingredients with the wet, quickly but thoroughly.
5. Roughly chop and stir in the walnuts, then pour over the layer of apples in the cake tin.
6. Bake for 30 minutes, or until a skewer comes out clean. Leave the cake to cool for 5 minutes before turning out.

Nutrition Facts : Calories 340 calories, FatContent 17.9 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 39.6 g carbohydrate, SugarContent 25.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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VEGAN TOFFEE APPLE UPSIDE-DOWN CAKE | FRUIT RECIPES ...

Sticky-sweet and topped with lightly spiced apples, this makes the perfect afternoon tea treat!
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Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 340 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the base of a 23cm square cake tin.
2. Core and coarsely grate 2 of the apples and finely slice the remaining apple.
3. Melt 85g of the sugar and the margarine in a pan, then pour into the prepared tin. Top with the sliced apple in a single layer.
4. Combine the flour, 110g of sugar, the bicarbonate of soda and mixed spice in a bowl. In a separate bowl, combine the oil, 180ml water, the vinegar, grated apple and lemon zest. Mix the dry ingredients with the wet, quickly but thoroughly.
5. Roughly chop and stir in the walnuts, then pour over the layer of apples in the cake tin.
6. Bake for 30 minutes, or until a skewer comes out clean. Leave the cake to cool for 5 minutes before turning out.

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Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 406 calories per serving

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2. Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
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