Donna’s nutty sticky toffee pudding

Donna’s nutty sticky toffee pudding
Nutty sticky toffee pudding

This is a traditional English dessert that I prepared in a cooking class in London recently. It is so yummy. It is made with high fiber dates and lots of nuts but not a lot of sugar. The batter can be made ahead of time and baked when ready to serve.

4 ounces (1 cup) dates
1-1/4 cups water 1 teaspoon baking soda

Muffin batter

4 tablespoons butter
1/2 cup brown sugar 2 eggs 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup brandy 1 cup flour 1 cup chopped walnuts

Brandy Sauce

1 tablespoon cornstarch
1 cup whole milk 1/4 cup brown sugar 1 tablespoon butter
1 tablespoon brandy 1/2 teaspoon vanilla dash salt

Preheat oven to 400 degrees. Butter 8 custard cups or 8 large muffin tins.
Finely chop dates and place in a small saucepan with water. Bring to a boil. Boil for 3 minutes and turn off heat. Let stand until dates are tender and mixture has started to cool. Add baking soda. Set aside

In a large bowl, combine butter and brown sugar. Beat until light and fluffy. Add eggs one at a time and beat well. Add baking powder, salt, and brandy. Mix. Stir in flour and walnuts. Add dates and water mixture to the batter. Beat well. Spoon into custard cups or muffin tins. Bake for 15 – 18 minutes or until set in the middle. Do not over bake. Remove from the pans and cool on a rack.

To prepare the sauce, mix cornstarch and 2 tablespoons of the milk in a small saucepan. Gradually add the remaining milk while stirring to prevent lumps from forming. Add sugar. Place over medium heat and bring to a boil while stirring constantly. Boil for 1 minute. Remove from the heat and add butter, brandy, vanilla, and salt. Stir until mixed. If not serving immediately, refrigerate in a covered jar.

Serve warm sauce over warm muffins.

Nutritional information per serving (8):

Calories: 270
Fat, gm.: 11
Protein, gm.: 5
Carbs, gm.: 38
Cholesterol, mg.: 65
Fiber, gm.: 1.3