India-Sticky Toffee Pudding
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- pinch of salt
- 2 cups pitted dates chopped
- 1 tsp baking soda
- 1 cup boiling water
- 3/4 cup packed brown sugar
- 6 tbsp unsalted butter softened
- 2 tbsp ground flax
- 6 tbsp water
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 tsp salt
- toffee sauce:
- 1/2 cup brown sugar
- 1/2 cup whipping cream
- 1 tsp vanilla
- Carbohydrate 90.8447338038394 g
- Cholesterol 28.035000004343 mg
- Fat 10.2861345847616 g
- Fiber 3.03568744054653 g
- Protein 2.98029041937462 g
- Saturated Fat 6.36741158410364 g
- Serving Size 1 1 Serving (176g)
- Sodium 8069.71077997047 mg
- Sugar 87.8090463632929 g
- Trans Fat 0.79829541681221 g
- Calories 452 calories
Method: 1. In a large bowl, add the chopped dates, boiling water and baking soda. Let sit for 30 minutes or until room temperature. (Optional: once cool, you could squeeze the dates to make a chunky paste.) 2. Pre-heat oven to 350(F) degrees. 3. Mix ground flax with 6 tbsp water and microwave for one minute. 4. Add brown sugar, butter, flax mixture and vanilla to the date mixture and beat until well blended (about 2 minutes with an electric mixer). Add in flour and mix quickly to incorporate. 5. Prepare a square 8-inch baking pan with butter and sprinkled flour and evenly spread the batter. 6. Bake for 40 to 45-minutes or until a toothpick inserted comes out clean. 7. While the cake is baking, heat together the brown sugar and whipping cream on medium heat on the stove. Once the mixture starts boiling, take off the stove. Add in vanilla and salt. 8. When the cake is ready, poke holes all over the top and pour half of the toffee sauce on top. 9. Let cool for 10 minutes, cut in to squares and serve warm with more toffee sauce. http://savithrispot.blogspot.in/2012/05/sticky-toffee-pudding.html
