STICKY TOFFEE PUDDING | FRUIT RECIPES | JAMIE OLIVER RECIPES
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
Steps:
- 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.
- 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 ...
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
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the base of a 23cm square cake tin.
- Core and coarsely grate 2 of the apples and finely slice the remaining apple.
- 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.
- 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.
- Roughly chop and stir in the walnuts, then pour over the layer of apples in the cake tin.
- 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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- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.
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Reviews 4.4
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Calories 90 per serving
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